Sunday, March 15, 2015

Happy St. Patrick's Day! Dark Chocolate Guinness Cake with Bailey's Cream Cheese Frosting

Time for "Dark Chocolate Guinness Cake"

1 cup Guinness beer 
1 cup butter
2/3 cup cocoa powder
1-3/4 cup sugar 
2/3 cup sour cream 
2 eggs 
1 tbsp. vanilla extract
2 cups plain flour 
2-1/2 tsp. baking soda

Preheat oven to 350 degrees.  Butter and line with wax paper a 9" spring-form pan.
Melt butter into the Guinness in a saucepan over low heat. 
Whisk in the cocoa and sugar and take the saucepan off the heat. 
Beat sour cream with eggs and vanilla in a separate bowl until combined.  
Then add to the beer mixture. 
Pour the cake batter into the tin and bake for 1 hour.
Please note...The middle of the cake may still be slightly wet when you take the cake out but it will 
firm up as it cools down. 
Leave to cool completely in the tin as it is quite a damp cake and could collapse. 

Bailey's Cream Cheese Frosting 
1 box confectioners sugar 
1/2  cup butter at room temperature
8 oz. cream cheese at room temperature 
4 - 6 Tablespoons Bailey's Irish Cream (to taste)

Cream the butter and sugar together until well mixed 
Add the cream cheese in cube slowly until incorporated.  
Add in Baileys.  Continue mixing for 5 minutes until the icing is light and fluffy. 
Put dollops of icing onto the top of the cake to recreate the froth on a glass of Guinness.  

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