Guinness Chocolate Cake with Irish Cream frosting
Why I Love This Recipe
the only way to make a guinness taste better is by throwing (or dropping, i suppose) baileys into the mix. car bombs are my shot of choice. there’s the exhilaration that you know you have to down it fast because it will curdle, so you get all excited holding it in your hand. some magical, chemical reaction happens in that glass. the malty beer and the silky irish cream (and in some cases there’s some irish whiskey tossed in for fun) mix into this beautiful, smooth concoction that tastes like the best chocolate milk you’ve ever had.
doing irish car bombs after dinner isn’t socially acceptable outside of my family’s christmas dinner table (proof), but mixing these ingredients into a dessert should be welcomed by anyone.
if the way to a boy’s heart is through his stomach, i’ve decided here and now that this cake will be my new “you’re a boy. i’m a girl. let’s stop this waste of time chatter.” calling card.
it's perfect mix of deep, dark chocolate flavor with the hint of malty stout in the background. and the icing? to die for. i’d like to be smothered in it before i’m buried.
Ingredients You'll Need
for the cake:
* 1 cup Guinness stout
* 1 stick unsalted butter
* 3/4 cup unsweetened cocoa
* 2 cups granulated sugar
* 3/4 cup plain greek yogurt
* 2 large eggs
* 1 tablespoon vanilla extract
* 2 cups all-purpose flour
* 2 1/2 teaspoons baking soda
for the frosting:
* 8 oz cream cheese, softened at room temperature
* 1 cup confectioner’s sugar
* 1/4 cup Bailey’s Irish Cream
* 1/4 cup heavy whipping crea
make the cake: preheat the oven to 350*.
butter a 9″ spring form pan and line the bottom with parchment.
butter the parchment and set aside.
in a large saucepan, heat the Guinness and butter until butter is melted, then remove from heat.
in a small bowl, mix the sugar with the cocoa powder and stir into the saucepan.
in a second bowl, beat the eggs, yogurt, and vanilla; add into the saucepan.
in a third bowl, combine the flour and baking soda.
whisk the flour and baking soda into the liquid mixture until no lumps remain.
pour into the prepared pan and bake for 45-50 minutes, testing after 45 with a toothpick in the center.
cool in the pan on a wire rack.
make the frosting: beat the confectioner’s sugar and the cream cheese until smooth.
beat in the 1/4 cup of Bailey’s until smooth.
beat in the heavy cream until a spreadable consistency.
pile into the center of the cake and spread outward with an off-set spatula.