Guinness Chocolate Cake with Irish Buttercream

For the Guinness Chocolate cake:
  • 1 3/4 cups (222 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 3/4 cup (64 grams) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3/4 cup (170 grams) sour cream or plain full fat yogurt
  • 1/2 cup fresh vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup Guinness beer

For the Irish Buttercream:
  • 4 sticks (454 grams) unsalted butter, at room temperature
  • 6 cups (750 grams) powdered sugar, sifted
  • 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
  • For the chocolate drip:
  • 4 ounces (113 grams) semisweet or bittersweet chocolate,
    finely chopped
  • 1/2 cup heavy cream

  1. Preheat the oven to 350°F. Generously grease two 8-inch cake
    pans and line with parchment rounds.
  2. In a large mixing bowl, whisk together the flour, sugar,
    cocoa, baking soda, baking powder, and salt.
  3. In a medium bowl whisk together the sour cream, vegetable
    oil, eggs, vanilla, and beer.
  4. Add the wet ingredients into the dry ingredients and stir
    with a spatula until just combined.
  5. Divide the batter between the prepared pans and bake for 35
    to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their
    pans for 30 minutes before carefully turning them out onto a cooling rack to
    cool completely. If possible, freeze the cakes while you prepare the

  1. In a large bowl, use an electric mixer to beat the butter
    until light and fluffy. 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 splash more Irish cream. If it’s
    too thin, add some more powdered sugar.

  1. Place one cake layer a cake stand or serving plate. Frost
    the top of the cake generously, as this will become the filling. Use even more
    if you’re decorating as a ‘naked’ cake as shown in the photos. Top with the
    other cake layer, flat side up.
  2. With an offset spatula, spread a very thin layer of frosting
    all over the cake. This layer is a crumb coat and should act like spackle. For
    the smoothest frosting, return the cake to the fridge or freezer until firm to
    the touch.
  3. Spread the remaining frosting all over the cake. If desired,
    focus the frosting on the top to maintain the ‘naked’ look. Refrigerate while
    you prepare chocolate drip. 

  1. Place the chopped chocolate in a heatproof bowl. Bring the
    heavy cream to a simmer then immediately remove from heat and pour over
    chocolate. You can also do this in the microwave. Cover for a few minutes then
    stir until smooth.
  2. Allow to cool until it has thickened but is still pourable,
    about 10 minutes. Don’t place ganache in the fridge to cool. Test the
    consistency of the drip by pouring down the side of a glass. If it’s too thick,
    microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool.
  3. The cake can be stored, covered, at room temperature for up
    to 1 day or in the fridge for up to 3 days.

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