Guinness Chocolate Cake with Irish Buttercream[ Superb!]

This recipe for Guinness Chocolate Cake calls for both chocolate and alcohol. There are few things better than that. A simple, delicious, and fudgy chocolate cake made with Guinness beer and thick, sweet, and creamy Irish cream buttercream is what is known as Guinness Chocolate Cake with Irish Buttercream. The ideal cake for St. Patrick’s Day!

What more appropriate way to honor St. Patrick’s Day? Or actually just any day. Because certain days call for beer and chocolate. And that could be because you’re enjoying a wonderful occasion or it’s been a tough day.

This recipe’s chocolate Guinness cake portion is quite straightforward. The cake batter doesn’t even require an electric mixer! hence, you only need to clean the bowl of your stand mixer once (for the frosting).

20 Ideas for Best Irish Desserts

Sour cream is used in the cake base to add richness and moisture, and Guinness stout beer is used as the liquid to give the cake that deep, roasted, slightly coffee-like flavor that goes so well with the flavorful chocolate.

You can use your imagination to decorate this cake! We opted for a “naked” appearance where the cake’s sides could be seen through the frosting. That draws attention to the chocolate ganache topping’s drippy appearance. For a festive appearance, go nuts with green food coloring, shamrock sprinkles, or gold coins.

Or, for a more traditional garnish, go with chocolate shavings or even a drizzle of salted caramel.

HOW TO MAKE MOIST CHOCOLATE CAKE

To avoid mistakenly over-measuring the flour and espresso powder in this recipe, exercise extreme caution. Cake made in this way will be dense, dry, or rough. Using a virtual kitchen scale to weigh your ingredients is the best method to ensure that this never occurs. Your baking will forever be improved by this!

Use the scoop and level technique to measure the dry ingredients if you don’t have one.

WHAT TO DO IF YOUR CHOCOLATE CAKE SINKS?

Make sure your oven is set to the proper temperature, that your baking soda and powder are current, and that you have accurately measured all of the ingredients. Try not to over-mix the batter. Don’t let the batter sit for hours; instead, bake it right away. Avoid opening the oven door needlessly and bake in the center of the oven. Finally, avoid underbaking the cake. A toothpick or cake tester should come out clear!

Because of how rich and moist this cake recipe is, don’t worry if the center of your cake appears to be slightly underdone. No, it hasn’t been ruined. Simply level off the cake for a flat layer using a serrated knife or cake leveler.

TIPS  FOR MAKING THE IDEAL BUTTERCREAM USING IRISH CREAM

To create a buttercream frosting that is smooth, make sure your butter is completely room temperature. Use powdered sugar that has been finely ground as well. Unsure if you have the proper sugar? See my article on the 6 Secrets to Perfect Buttercream.

Never, under any circumstances, skip sifting the sugar! Otherwise, you’ll develop unsightly lumps. Feel free to swap out the Irish Cream for ordinary cream if you’d prefer to keep this dish free of any uncooked alcohol.

Alternative Video Recipe: Chocolate Guinness Cake

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CAN I USE BAKING PANS OF DIFFERENT SIZES TO BAKE THIS?

Probably! To alter the timing and determine the volume, you’ll only need to do a little math. For information on adapting cake baking pans, see Wilton’s helpful guide.

CAN YOU MAKE CUPCAKES OUT OF THIS CAKE?

You can make cupcakes from almost any cake recipe. See my detailed instructions for turning cake into cupcakes (and vice versa!)

HOW TO PREPARE CAKE IN ADVANCE

Unfrosted, uncut, cooled cake layers can be entirely wrapped in plastic wrap using numerous layers. Included in a freezer bag. Store up to 4 days at room temperature or up to 2 months in the freezer. Refrigerator overnight defrost (do not defrost at room temperature or you will end up with mushy cake).

HOW TO KEEP FROSTED CAKE FRESH

Coated cakes can really be kept at a cool, dry room temp for 2 to 3 days since the frosting functions as a barrier to keep the cake fresh and moist. especially this icing, which is further preserved by the presence of alcohol. To preserve the icing and decorating, cover with a cake keeper. Avoid using plastic wrap since it will spoil your icing and could cause separation by causing moisture.

INGREDIENTS

For the chocolate Guinness cake:

• 222 grams (or 1 3/4 cups) of all-purpose flour
• 400 grams or two cups of granulated sugar
• 64 grams of 3/4 cup (cup) unsweetened cocoa powder
• Baking soda, two tablespoons
• A half-teaspoon of baking powder
• 1 teaspoon of salt, fine
• 3/4 cup (170 grams) plain full-fat yogurt or sour cream
• Fresh vegetable oil, half a cup
• three substantial eggs, room temperature
• Vanilla extract, 1 teaspoon
• one Guinness beer cup
• Applied to the Irish Buttercream:
• Unsalted butter, four sticks (454 grams), at room temperature
• 6 cups (750 grams) of sifted powdered sugar
• 2 teaspoons plus 1/4 cup of Irish cream, such as Bailey’s

For the drip of chocolate:

• 4 ounces (113 grams) of chopped bittersweet or semisweet chocolate.
• 50 ml of thick cream
• optional topping of sprinkles

DIRECTIONS

PRODUCE THE CAKE:

• The oven to 350 degrees Fahrenheit. Two 8-inch by 3-inch cake pans should be generously greased and lined with parchment paper circles.
• Mix the flour, sugar, cocoa, salt, baking soda, and baking powder in a sizable mixing dish.
• Whisk the sour cream, vegetable oil, eggs, vanilla, and beer in a medium basin.
• When just blended, add the wet components to the flour and salt and stir with a spatula.
• Bake the batter for 35 to 40 minutes, or until a cake probe comes out clean, after dividing it between the prepared pans. The cakes should cool for 30 minutes in their pans before being carefully flipped out onto a wire rack to finish cooling. While you make the buttercream, if at all possible, freeze the cakes.

BUTTERCREAM PREPARATION

Use an electric mixer or a hand mixer to whisk the butter in a big bowl until it’s light and fluffy. Add the icing sugar and Irish cream one at a time. For about three minutes, beat the ingredients at high speed until it is incredibly smooth, light, and fluffy. Increase the amount of Irish cream in the frosting if it is too thick. Increase the amount of powdered sugar if it’s too thin.

ASSEMBLE

• Put one cake layer on a serving dish or cake stand. Frost the cake top liberally because it will serve as the filler. If you’re arranging a cake to look “naked,” as in the photographs, use much more. Add the second cake layer on top, flat side up.
• Apply a very light coating of frosting to the cake with an offset spatula. This crumb coat layer should function like a spackle. Transfer the cake to the refrigerator or freezer until it is firm to the touch for the smoothest icing.
• Cover the cake with the remaining icing. If you want to keep the cake looking “naked,” concentrate the icing there. While making the chocolate drip, place in the refrigerator.

PRODUCE CHOCOLATE DRIPS

In a heat-resistant bowl, add the chopped chocolate. When the heavy cream reaches a simmer, take it from the heat and immediately pour it over the chocolate. This can also be done in a microwave. Stir until smooth after covering for a few minutes.

For about 10 minutes, let it cool until it has hardened but is still pourable. Don’t cool ganache in the refrigerator. Pouring the dribble down the side of a glass will allow you to gauge its consistency. Microwave it for 5 to 10 seconds if it’s too thick. Allow it to cool further if it’s too thin.

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FAQs About Guinness Chocolate Cake

More Alternative Cake Recipes to Try!

CHOCOLATE PEANUT BUTTER OOEY GOOEY CAKE

My chocolate ooey gooey cake is elevated to a peanut butter level by chocolate peanut butter ooey gooey cake! This cake will become your new favorite type of my ooey gooey cakes since it has a layer of peanut butter in the cake and a chocolate peanut butter ganache!

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CHOCOLATE ESPRESSO CAKE

Real chocolate and cocoa are responsible for this cake’s robust chocolate flavor. A chocolate lover’s dream comes true when those two ingredients are combined! It is well known that coffee enhances and complements chocolate. This is particularly true if you use premium chocolate that contains a higher percentage of cacao.

Additionally, even if the recipe you’re working with calls for brewed coffee but not specifically, adding a little or a tablespoon of espresso powder will still improve the flavor of the chocolate.

Try substituting a tablespoon or two of coffee for some of the liquid ingredients the next time you make a cake, brownies, chocolate sauce, icing, soufflé, or ganache.

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