Guinness Cake with Baileys Cream Cheese Frosting
Easy
Guinness Cake with Baileys Cream Cheese Frosting Although a deep chocolate enriched with Irish stout, this cake isn’t overly rich or stodgy. It has a fine crumb, but it’s very moist and not at all stodgy, and you’ll find yourself ready for another slice sooner rather than later. It’s topped with a slightly tangy cream cheese frosting, which has a hint of Baileys, and it pairs so well with the sponge, both in taste and looks.
PREP IN
20 MIN
COOK IN
80 MIN
SERVE
10-12
Guinness Cake with Baileys Cream Cheese Frosting
Easy
PREP IN
20 MIN
COOK IN
80 MIN
SERVE
10-12
Introduction
Guinness Cake with Baileys Cream Cheese Frosting Although a deep chocolate enriched with Irish stout, this cake isn’t overly rich or stodgy. It has a fine crumb, but it’s very moist and not at all stodgy, and you’ll find yourself ready for another slice sooner rather than later. It’s topped with
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Ingredients
- 250ml Guinness draught
- 227g unsalted butter
- 75g unsweetened cocoa powder, sifted
- 400g caster sugar
- 160g (150ml) sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 275g plain flour
- 2 ½ tsp baking soda
- 75g unsalted butter, softened
- 165g icing sugar, sifted
- 360g full fat cream cheese, chilled
- 1 ½ tbsp Baileys Irish cream liqueur
- ½ tsp vanilla extract
FOR THE CAKE:
FOR THE FROSTING:
Method
- 1. Pre-heat oven to 180°C / 160°C fan / gas 4 and line a 20cm (8inch) round cake tin with parchment paper.
- 2. Pour the Guinness into a large saucepan with the butter. Over a medium heat, heat until the butter has melted.
- 3. Remove saucepan from heat then whisk in the cocoa powder and sugar.
- 4. In a small bowl, whisk together sour cream, eggs and vanilla, add this to the saucepan and mix well.
- 5. Finally, add the flour and baking soda, stir in with a whisk, scraping down the sides of the saucepan with a spatula if needed.
- 6. Pour the batter into the prepared baking tin then bake in pre-heated oven for 1 hour 10 minutes – 1 hour 20 minutes. Use a skewer to test if it’s done, insert into the centre of the cake, if there is any wet batter on the skewer, continue baking. A few sticky crumbs are fine, though.
- 7. Once baked, leave to cool completely in the cake tin on a cooling rack. Once completely cool, turn out from the cake tin.
- 8. For the frosting, beat together the butter and sugar with about 1 tbsp of the cream cheese until it’s smooth and creamy. Add the chilled cream cheese and whisk until frosting is creamy and thick. Finally, whisk in the Baileys and vanilla.
- 9. Place the sponge on a serving dish then spread the cream cheese frosting over the top.
