Guinness Chocolate Cake Buttercream (Print Version)
# Ingredients:
→ Guinness Chocolate Cake
01 -
1 3/4 cups (222 grams) all-purpose flour, measured correctly
02 -
2 cups (400 grams) granulated sugar
03 -
3/4 cup (64 grams) unsweetened cocoa powder
04 -
2 teaspoons baking soda
05 -
1/2 teaspoon baking powder
06 -
1 teaspoon fine salt
07 -
3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
08 -
1/2 cup fresh vegetable oil
09 -
3 large eggs, at room temperature
10 -
1 teaspoon vanilla extract
11 -
1 cup Guinness beer
→ Irish Buttercream
12 -
4 sticks (454 grams) unsalted butter, at cool room temperature
13 -
6 cups (750 grams) powdered sugar, sifted
14 -
1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
→ Chocolate Drip
15 -
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
16 -
1/2 cup heavy cream
17 -
sprinkles or chocolate curls for topping, optional
# Instructions:
01 -
Preheat the oven to 350°F. Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
02 -
In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
03 -
In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.
04 -
Add the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
05 -
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. Optionally, freeze the cakes while preparing the buttercream.
06 -
In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Beat on high speed until light, fluffy, and smooth, about 3 minutes. Adjust consistency with more Irish cream or powdered sugar as needed.
07 -
Place one cake layer on a cake stand or serving plate. Frost the top generously with buttercream as the filling. Top with the other cake layer, flat side up. Spread a thin crumb coat of frosting over the entire cake and refrigerate until firm. Apply the remaining frosting to cover the cake and refrigerate while preparing the chocolate drip.
08 -
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small pan until simmering, then pour over the chocolate. Let sit briefly, then stir until smooth. Allow to cool until slightly thickened but pourable.
09 -
Carefully pour ganache over the top of the chilled cake. Spread with an offset spatula to the edges. Create drips on the side using a squeeze bottle, and add sprinkles or chocolate curls before the ganache sets.
# Notes:
01 -
Frosting acts as a protective seal to keep the cake moist and fresh for 2 to 3 days at room temperature when covered with a cake keeper.