Description
A rich and moist dark chocolate cake infused with Guinness stout, layered with a silky Bailey’s Irish Cream frosting for a decadent St. Patrick’s Day dessert. The deep chocolate flavor pairs perfectly with the creamy, boozy frosting for an indulgent treat!
Ingredients
Scale
For the Cake:
- 1 cup Guinness stout
- 1/2 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
For the Bailey’s Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon sal
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
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Make the Batter:
- In a saucepan, heat the Guinness and butter over medium heat until melted.
- Remove from heat and whisk in the cocoa powder and sugar until smooth. Let cool slightly.
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Mix Wet Ingredients:
- In a separate bowl, whisk together sour cream, eggs, and vanilla extract.
- Stir this mixture into the cooled Guinness mixture.
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Combine Dry Ingredients:
- In another bowl, sift together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until fully combined.
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Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
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Make the Bailey’s Frosting:
- In a large bowl, beat the butter until light and creamy.
- Gradually add the powdered sugar, followed by Bailey’s Irish Cream, vanilla extract, and salt, mixing until smooth.
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Assemble & Serve:
- Spread the Bailey’s frosting between the cake layers and over the top.
- Slice, serve, and enjoy with a glass of Irish coffee or whiskey!
Notes
- For Extra Flavor: Add ½ teaspoon espresso powder to the cake batter for a deeper chocolate flavor.
- Non-Alcoholic Version: Substitute Bailey’s Irish Cream with heavy cream and a dash of vanilla extract.
- Make Ahead: The cake layers can be baked a day in advance and stored wrapped in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Irish-Inspired
