Guinness Chocolate Cake with Irish Buttercream
This rich and moist Guinness Chocolate Cake is perfectly complemented by a smooth Irish Buttercream, creating an indulgent dessert with a hint of stout and creaminess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Irish
Ingredients
Scale
- 1 cup Guinness stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Irish Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons Irish cream liqueur (optional)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium saucepan, bring Guinness and butter to a simmer over medium heat. Remove from heat and whisk in cocoa powder until smooth. Let cool slightly.
- In a large bowl, combine sugar, sour cream, eggs, and vanilla extract. Gradually add the cooled Guinness mixture, mixing well.
- In a separate bowl, sift together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Divide batter evenly between prepared pans and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
- To make the Irish Buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing well.
- Add heavy cream, Irish cream liqueur (if using), vanilla extract, and salt. Beat until light and fluffy.
- Frost cooled cakes with buttercream, assembling layers as desired.
- Serve and enjoy this decadent, Irish-inspired chocolate cake.
Notes
For an extra Irish touch, garnish the cake with chocolate shavings and a light dusting of cocoa powder before serving.