Guinness Chocolate Cake with Irish Cream Frosting
Description
This deeply dark chocolate cake with Guinness in the batter and Irish cream liqueur in the frosting is perfect for St. Patrick's Day.
Ingredients
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1 cup Irish stout beer (such as Guinness®)
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1 cup unsalted butter, sliced
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2 cups white sugar
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1/3 cup unsweetened cocoa powder
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2/3 cup sour cream
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2 eggs
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1 tablespoon vanilla extract
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1 1/3 cups all-purpose flour, sifted
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1 1/2 teaspoons baking soda
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1/2 cup butter, softened
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1 (3 ounce) package cream cheese, softened
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1 teaspoon vanilla extract
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2 cups confectioners' sugar, sifted
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3 tablespoons Irish cream liqueur, or to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2
Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
3
Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
5
Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.