Chocolate Guinness Cake with Bailey’s Icing


Chef’s Notes: I didn’t bake this Irish-inspired dessert for St. Patrick’s Day this year, but it’s been a favorite in the past. The recipe originally appeared in The New York Times. The only change I made is to substitute an icing with Bailey’s Irish Cream for the cream cheese icing.

Chocolate Guinness Cake
One 9-inch cake

1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Bailey’s Irish Cream Frosting
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey’s Irish Cream (or Irish cream flavored liquid coffee creamer)
2-3 cups confectioners’ sugar

Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey’s and half of the confectioner’s sugar and beat until smooth. Add the second half of the sugar and beat until smooth.

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