Tag Archives: Bailey’s Irish Cream

Dark Chocolate Guinness Cake w/ Bailey’s Buttercream

 

IMG_4643

Dessert anyone?

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

2 eggs

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.
  • Eat!

Yields: 48 miniature cupcakes or 1 8″ 2-layer cake

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Dark Chocolate Guinness Cake w/ Bailey’s Buttercream

 

IMG_4643

Dessert anyone?

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 GUINESS 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

2 eggs

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.
  • Eat!

Yields: 48 miniature cupcakes or 1 8″ 2-layer cake

Chocolate Chip Irish Cream Pound Cake

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In honor of St. Patrick’s Day here is an easy cake courtesy of Cooking Light Magazine that combines chocolate with Irish Cream liqueur.  This cake is moist and dense and the Irish Cream adds a surprising hint of flavor for those who aren’t expecting it.  The cake is easy to make and I’ve served it as a dessert to end a formal dinner, with a shot of Bailey’s Irish Cream on the side, but it is just as good with a cup of coffee for an afternoon snack or as a decadent breakfast treat.
People unfamiliar with Cooking Light might think it is odd that a healthy cooking magazine would include dessert recipes.  Filled with recipes ranging from soups and salads to entrees and yes desserts, this magazine proves that desserts don’t have to be off-limits when eating healthy and with a few simple tweaks of ingredients, can be a part of a healthy diet.  If you haven’t checked out the magazine, do so either in print or on-line.  Every issue is filled with tasty healthier recipes, many of which have become mainstays in my own kitchen.
CHOCOLATE CHIP IRISH CREAM POUND CAKE

1/4 cup semi-sweet chocolate mini chips

1 teaspoon cake flour

2 3/4 cups cake flour (about 11 ounces)

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup fat-free cream cheese, softened

10 tablespoon butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

3 large eggs

3/4 cup Irish cream liqueur

Baking spray with flour

2 tablespoons powdered sugar

  • Preheat oven to 325°.
  • Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
  • Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
  • Place cream cheese and butter in a bowl; beat with a mixer at high-speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended.
  • Add eggs, 1 at a time; beat well after each addition. Beat on high-speed 1 minute.
  • With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  • Fold in chocolate chips.
  • Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

 

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