This cake has been all over the Internet in recent weeks so I’m not really sure whose recipe it really is. I first found it on Global Table Adventure so that is where I’m going to let the credit lie). But back to the cake….or cupcakes as I made them. Oh my goodness is this cake good–which probably explains why they have been everywhere.
The cake is rich and chocolately without being overly sweet. Best of all it is so easy to make, and unlike so many cakes, it isn’t fussy and cake be made in a matter of minutes. Top it all with rich butter cream frosting and you have an unforgettable treat that is perfect for St. Patty’s Day or any day of the year. Yum!
DARK CHOCOLATE GUINNESS CAKE w/ BAILEY’S BUTTERCREAM
For the cake:
1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Stout
1 tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
For the buttercream:
3 sticks unsalted butter, softened
1 lb powdered sugar, sifted
2-4 Tbsp Bailey’s Irish Cream, as needed
- Preheat the oven to 350F.
- Line two 24 cup miniature muffin pans with baking papers or lightly grease and flour 2 8″ round cake pans. Set aside.
- In a small saucepan, melt butter.
- Whisk in the Guinness, vanilla extract and cocoa and immediately remove from the heat.
- Whisk together the sugar, flour and baking soda in a large bowl.
- Add the Guinness mixture and then whisk in the eggs, one at a time. Beat until the batter looks shiny.
- Pour the batter into the prepared pans, filling each cup 3/4 of the way full.
- Bake the cupcakes for 12 to 14 minutes or the cakes for 30-35 minutes, or until a skewer comes out clean.
- Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer fitted with a wire whip.
- Add the Bailey’s, one tablespoon at a time, until the mixture is light and fluffy. Beat the buttercream for an additional 5 to 10 minutes.
- When the cakes are completely cool, pipe or smooth on the buttercream.
Yields: 48 miniature cupcakes or 1 8″ 2-layer cake