GUINNESS STOUT CAKE WITH BAILEY'S CREAM CHEESE FROSTING

By bubbles7380

Ingredients

• Bailey's Cream Cheese Frosting:
• 1 cup Guinness stout
• 1 cup (315 grams) unsulfured dark molasses
• 1.5 teaspoons baking soda
• 3 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (115 grams) firmly packed brown sugar
• 3/4 cup safflower, canola, or vegetable oil
• 2 cups (250 grams) unbleached all-purpose flour
• 1.5 teaspoons baking powder
• 2 tablespoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon grated, peeled fresh ginger root
• 12 tablespoons (6 ounces or 170 grams) unsalted butter, softened
• 6 ounces (170 grams) cream cheese, room temperature
• pinch of salt
• 2 cups (250 grams) powdered sugar
• 2 tablespoons Bailey's Irish Cream
• 1/4 teaspoon vanilla extract

Preparation

Step 1

DIRECTIONS:

Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans with baking spray, and line the bottoms with parchment paper rounds. Grease the parchment. Set aside.
Prepare Cake: In a large saucepan (4 quarts or larger!), whisk together the Guinness stout and molasses. Bring to a boil over medium-high heat. Immediately turn off and remove from heat, whisk in the baking soda--be careful as the mixture will foam and bubble significantly. Allow the mixture to sit, whisking occasionally, until the foam dissipates (this could take 10 to 15 minutes).
In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in oil. In a separate large mixing bowl, whisk together the flour, baking powder, and ground spices. Set aside.
Once the foam has dissipated from the Guinness/molasses mixture, whisk it slowly into the egg and sugar mixture. Whisk the liquid mixture into the flour mixture gently, half at a time, until just combined. Stir in the fresh ginger. Do not over mix.
Transfer and divide the batter evenly among the prepared cake pans (tip: the total batter weight=1250 grams; each cake pan should get roughly 625 grams of batter). Bake the cake, at center rack, at 350 degrees (F) for 28-35 minutes, or until the top springs back lightly when touched. **Do not open the oven door, as the cake has a tendency to fall in center.
Allow cake to cool in pans on a rack for 15 minutes, before carefully removing and placing on a cooling rack to cool completely.
Prepare Cream Cheese Frosting: Once cake has cooled completely, prepare the frosting. Place the butter, cream cheese, and salt in the bowl of a stand mixer, fitted with a paddle attachment. Beat together at medium speed for 3 to 4 minutes, or until creamy. Reduce speed to low, and slowly add the powdered sugar a little bit at a time. Reduce speed to slow and add the Bailey's Irish cream and vanilla extract until incorporated. Scrape down the sides and bottoms of the bowl, increase speed to medium and beat frosting for 1 to 2 minutes until light and fluffy.
Assemble Cake: To assemble, place four strips of wax paper on edges of a cake stand or serving plate. Since this cake produces relatively thin layers (and is meant to be more rustic), I don't recommend leveling the cake layers, as you will waste a lot of great tasting cake! Place one cake layer on the bottom of the plate (top side up). Scoop roughly 1 cup (or more) of cream cheese frosting over the first layer, and use a large offset spatula to evenly spread the frosting until it just begins to go over the edges of the cake layer.
Top with the remaining cake layer (bottom side up). Using an offset spatula, cover the top and sides with a thin layer of frosting Refrigerate for 10 to 15 minutes. Using a large offset spatula, cover cake again with remaining frosting as desired--I did a very thin layer on the sides to achieve a 'naked cake' look, and kept it relatively thick on top, using my offset spatula to create waves and ripples!
Cake best served the day it is baked. Serve at room temperature or just barely chilled. Store leftover cake covered in the refrigerator.