Ingredients: |
Ingredients: For the Cake:
1 cup Guinness stout beer
1 stick plus 2 tablespoons salted butter, room temperature
¾ cup unsweetened imported cocoa, preferably Ghirardelli's
2 cups superfine sugar
¾ cups sour cream, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
2¼ cups cake flour
2½ teaspoons baking soda
Softened butter for greasing the pan
For the Irish Buttercream Frosting:
2 sticks salted butter, room temperature
3 cups powdered sugar, sifted
3 tablespoons Irish cream, such as Bailey’s
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Directions: |
Directions:1). For the cake, preheat the oven to 350 degrees. Grease a 9-inch springform pan with softened butter. Line the bottom of the pan with parchment paper. Grease the parchment paper and the pan again with butter.
2). In a large saucepan, combine the Guinness and butter. Place over medium-low heat until the butter melts, then remove from the heat. Add the cocoa and superfine sugar and whisk to blend.
3). In a small bowl, combine the sour cream, eggs and vanilla and mix well. Add to the Guinness mixture. Add the flour and baking soda, and whisk again until smooth. Pour into the prepared pan.
4). Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes to 60 minutes. Place the pan on a wire rack and cool completely in the pan.
5). To make the buttercream, in the bowl of a stand mixer, beat the butter until light and fluffy, about 2 minutes. Gradually add the powdered sugar then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a little more Irish cream. If it’s too thin, add additional powdered sugar.
6). To assemble the cake, remove the cooled cake from the pan. Frost the top with buttercream frosting and serve. |
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