Dark Chocolate Guinness Cake W Baileys Icing Recipes

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DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING RECIPE - (4.2/5)



Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 15

Dark Chocolate Guinness Cake
250 ml Guinness beer (1 cup)
250 g butter (1 cup + 1 tbsp)
100 g cup cocoa powder (2/3 cup)
400 g caster/superfine sugar (1 3/4 cups)
140 ml sour cream (2/3 cup)
2 eggs
1 tbsp vanilla extract
250 g plain flour (2 cups)
2 1/2 tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
500-600 g sifted icing sugar/powdered sugar (4-5 cups)
100 g butter at room temperature (1/2 cup)
250 g cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)

Steps:

  • Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. 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. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

GUINNESS CHOCOLATE CAKE WITH BAILEYS CREAM CHEESE FROSTING



Guinness Chocolate Cake with Baileys Cream Cheese Frosting image

Guinness stout adds a deep, rich flavor to this chocolate cake and combines perfectly with the Baileys cream cheese frosting

Provided by Dahn Boquist

Categories     Desserts

Time 50m

Number Of Ingredients 16

1 (12 ounces) bottle of Guinness stout
1 cup (80g) unsweetened cocoa powder
2 cups sugar (400g)
1 ¾ cup (210g) all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup sour cream (225 grams)
1/2 cup oil (100 grams)
2 eggs
2 tsp vanilla extract
16 ounces cream cheese, softened
3 cups (372 grams) powdered sugar, sifted
1 tablespoon cornstarch
3 to 4 tablespoons Baileys Irish Cream
1-1/4 cups heavy cream

Steps:

  • Preheat the oven to 350°. Line the bottom of two 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier).
  • Pour the Guinness stout into a medium saucepan and bring to a simmer over medium heat. Simmer for 8 to 10 minutes or until it has reduced to 1 cup. Reducing the Guinness will give the cake a richer, more intense flavor,
  • Remove the Guinness stout from the heat and whisk the cocoa powder until smooth. Set aside to cool.
  • In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
  • Add the sour cream, oil, eggs, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute.
  • Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes (a toothpick inserted in the center of the cakes should come out clean or with just a few crumbs).
  • Let the cakes cool in the pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
  • To make the frosting, beat the cream cheese until soft then add the powdered sugar, cornstarch, and Baileys Irish Cream. Beat until creamy and smooth.
  • In a separate bowl, whip the heavy cream on high speed until stiff peaks form. Use a wide spatula to fold the whipped cream into the cream cheese mixture.
  • Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Spread or pipe half of the frosting on top of the cake layer. Place the second cake layer on top of the frosting. Spread or pipe the rest of the frosting on top of the cake.

Nutrition Facts : Calories 711 calories, Carbohydrate 86 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 578 milligrams sodium, Sugar 65 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING



DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING image

Categories     Cake     Chocolate     Dessert     Bake     St. Patrick's Day

Yield 12 people

Number Of Ingredients 15

Dark Chocolate Guinness Cake
250ml Guinness beer (1 cup)
250g butter (1 cup + 1 tbsp)
100g cup cocoa powder (2/3 cup)
400g caster/superfine sugar (1¾ cups)
140ml sour cream (2/3 cup)
2 eggs
1 tbsp vanilla extract
250g plain flour (2 cups)
2½ tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
500-600g sifted icing sugar/powdered sugar (4-5 cups)
100g butter at room temperature (1/2 cup)
250g cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)

Steps:

  • Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. 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. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING



Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing image

The secret ingredient to this decadent chocolate cake is Guinness beer - making it the perfect way to celebrate St Patrick's Day!

Provided by Swah

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

250 ml Guinness beer ((1 cup))
250 g Butter ((1 cup + 1 tbsp))
100 g Cocoa Powder ((2/3 cup))
400 g Caster/superfine sugar ((1 3/4 cups))
140 ml Sour cream ((2/3 cup))
2 Eggs
1 Tbsp Vanilla Extract
250 g Plain flour ((2 cups))
2 1/2 tsp Bicarbonate of soda/baking soda
500-600 g Sifted icing sugar/powdered sugar ((4-5 cups))
100 g Butter at room temp ((1/2 cup))
250 g Cream Cheese at room temp ((8oz))
4-6 tbsp Baileys Irish Cream (To taste)

Steps:

  • Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin.
  • Melt the butter into the Guinness in a saucepan over low heat.
  • Whisk in the cocoa and sugar and take the saucepan off the heat.
  • Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
  • Whisk in the flour and bicarb until combined.
  • Pour the cake batter into the tin and bake for an hour. 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.
  • Cream the butter and cream cheese together until incorporated
  • Add the icing sugar in slowly
  • Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  • Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

Nutrition Facts : ServingSize 1 g, Carbohydrate 53 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 540 mg, Fiber 2 g, Sugar 34 g, Calories 389 kcal, UnsaturatedFat 6 g

CHOCOLATE GUINNESS CAKE



Chocolate Guinness Cake image

One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. -Marjorie Hennig, Seymour, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 large eggs, beaten, room temperature
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
TOPPING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 494 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 288mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING



Guinness® Chocolate Cake with Irish Cream Frosting image

Super yummy cake that even a non-drinker will enjoy! For St. Patrick's Day or any other day that you want!

Provided by Dannielle Fontela

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 10

Number Of Ingredients 14

1 cup Irish stout beer (such as Guinness®)
1 cup unsalted butter, sliced
2 cups white sugar
⅓ cup unsweetened cocoa powder
⅔ cup sour cream
2 eggs
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour, sifted
1 ½ teaspoons baking soda
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
3 tablespoons Irish cream liqueur, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
  • Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
  • Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

Nutrition Facts : Calories 673.7 calories, Carbohydrate 83.5 g, Cholesterol 126.5 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 21.9 g, Sodium 306 mg, Sugar 67 g

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