Chocolate Guinness Cake with Irish Buttercream
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4.8
18 reviews
Excellent
Chocolate Guinness Cake with Irish Buttercream
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Do you like dark, deep, rich chocolate? A moist, heavy and delicious cake, with notes of coffee topped with a dreamy buttercream. Well say hello to Chocolate Guinness Cake with Irish Cream Buttercream.
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Ingredients
- 1 cup Guinness or dark stout, porter, room temperature
- 17 tablespoons butter I used Kerrygold Irish butter, that's 2 sticks (8 oz) plus one tablespoon
- ¾ cup unsweetened cocoa powder I used organic Dutch processed cocoa
- 2 cups sugar I used all natural cane sugar, superfine or regular ok
- ⅔ cup sour cream full fat - see note on baking with beer
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract try my bourbon vanilla extract
- 2 cups all purpose flour I used unbleached
- 2 ½ teaspoons baking soda
Irish Cream Buttercream
- 1 tick butter (4 ounces) I used salted butter, softened.
- 1 1/2 cups powdered sugar sifted if lumpy
- pinch kosher salt
- 1 tsp vanilla extract
- 2 tablespoons Irish cream liqueur or if desired, replace with heavy cream, whole milk or half & half
- 1 tsp espresso powder optional, but yummy
Instructions
- Preheat oven to 350°F (176° C) and butter, and line a 10" springform baking pan with parchment (invert pan, trace around, cut out, insert into pan). Lightly spray the parchment with oil or non-stick spray, then dust with a little cocoa powder (see video)
- Pour the Guinness (or other dark beer) into a large saucepan, adding the butter cut into slices. Heat until butter is melted. Once melted, whisk in cocoa powder and sugar, whisking gently until incorporated and dissolved. Whisk the sour cream, eggs and vanilla in a small bowl until creamy and smooth. Pour into the buttery beer batter, whisking until smooth. Finally, whisk in flour and baking soda. DO NOT OVERMIX, mix until combined, might be a few lumps and that's okay.
- Pour batter into greased and lined springform pan, if pan is really full, place on half sheet pan to protect the oven from spillage (see post for details). Bake on center rack in middle of oven for 45 minutes to 1 hour. Remove once toothpick inserted comes out without crumbs.
- Allow to cool completely in the spring form pan on a cooling rack, once cooled, cake may be wrapped and frozen until ready to frost.
Irish Cream Buttercream
- Add softened butter to bowl of a stand mixer (or hand mixer) fitted with a paddle or whisk attachment. Beat on medium-high speed for 2-3 minutes, until light and fluffy. With mixer on low or stir, slowly add powdered sugar, beat on low speed until mixed into butter, then increase speed to medium-high and beat for 1 minute, scrape down sides.
- Add in sea salt, vanilla and Irish Cream or Bourbon Cream (substitute with heavy cream, milk or half and half and try a teaspoon of espresso powder), beating on low speed until combined, then increase speed to high and beat until light and fluffy, about 3-4 minutes, stop and scrape down sides once or twice. Frost cooled cake, if not eating right away. Store covered in fridge until ready to eat, bring to room temperature before serving.
Equipments used:
Notes
- There are many more tips, fixes, and more info in the original post (above).
- Storage
- Store on the counter, covered for up to 3 days. Or in the fridge, for up to one week in an airtight container. Cake may be frozen when wrapped tightly in plastic wrap, then placed in an airtight baggie up to 3 months. Frosted or unfrosted.
- If freezing a frosted cake, place on a baking sheet in the freezer for one hour, then wrap it well and store in a baggie. Allow thawing on the counter until softened.
Nutrition Information
Show Details
Serving
1slice
Calories
649kcal
(32%)
Carbohydrates
83g
(28%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
521mg
(22%)
Potassium
173mg
(5%)
Fiber
3g
(12%)
Sugar
59g
(118%)
Vitamin A
1027IU
(21%)
Vitamin C
0.1mg
(0%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 649kcal | 32% |
| Carbohydrates | 83g | 28% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 521mg | 22% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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