Chocolate Guinness Cake with Irish Cream Buttercream

Why drink a pint when you can enjoy a large slice of this?

Done in 3 hours

Serves 8-12

Chris Cahill

Ingredients

For the Sponges:

380mlGuinness

280gUnsalted Butter

125gCocoa Powder

600gSugar

440gDark Brown Sugar

360gSour Cream

4Large Eggs

2 TbspVanilla Extract

480gPlain Flour

5 TspBaking Soda

1/2 TspSalt

For the Buttercream:

250gButter

500gIcing Sugar

120mlIrish Cream

A malty chocolate sponge cake that contains a whole can of Guinness paired with a Irish Cream buttercream. This year we're doing St Patrick's Day right!

Method

Preheat the oven to 350°F.

Grease 2x 8 or 9-inch springform pans with butter and flour, then line the bottom with a round of parchment paper.

Heat the Guinness and butter in a saucepan, add the cocoa and sugar:

In another bowl beat together the sour cream, eggs, and vanilla extract until well combined then add the butter-stout mixture and whisk together.

In another bowl whisk together the flour, baking soda, and salt. Add to the stout-butter mixture and whisk together until it just comes together.

Split the batter between the two prepared pans and bake at 175ºC for 50 to 60 minutes.

Once baked leave to cool completely.

To make your buttercream whip your butter until it's light and fluffy, then add the icing sugar and irish cream. Beat on medium for 5 to 10 mins until smooth.

Then stack your cakes with buttercream and enjoy!