Guinness® chocolate cake with Baileys® icing

    1 hour 40 min

    This moist, dark chocolate cake is made with Guinness(R) and has Baileys(R) in the icing, making it a great dessert choice for Saint Patrick's Day.


    3 people made this

    Ingredients
    Serves: 10 

    • 235ml Irish stout beer (such as Guinness(R))
    • 255g unsalted butter, sliced
    • 400g caster sugar
    • 30g cocoa powder
    • 155g soured cream
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 165g plain flour, sifted
    • 1 1/2 teaspoons bicarbonate of soda
    • Icing
    • 115g butter, softened
    • 85g cream cheese, softened
    • 1 teaspoon vanilla extract
    • 250g icing sugar, sifted
    • 3 tablespoons Irish cream liqueur (such as Baileys(R)), or to taste

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:30min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm springform cake tin.
    2. Pour beer into a large saucepan over medium-low heat. Add 255g sliced butter; heat until butter is melted, about 5 minutes. Whisk in caster sugar and cocoa powder until dissolved. Remove from heat.
    3. Mix soured cream, eggs and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and bicarbonate of soda into the beer mixture until mixture is smooth; pour into the greased cake tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
    5. Beat 115g butter and cream cheese together in a bowl. Add vanilla extract. Mix in icing sugar slowly until icing is smooth. Add liqueur 1 tablespoon at a time to thin the icing to a spreading consistency. Spread icing over cooled cake.

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