STOUT CAKE WITH IRISH CREAM FROSTING
- Chocolate Stout Cake with Irish Cream Frosting
- Yield: Approximately 16 servings
- 1 and 1/2 cups stout beer (like Guinness)
- 1/2 cup strong coffee
- 4 sticks (2 cups) unsalted butter
- 1 and 1/2 cups Dutch-process cocoa powder
- 4 cups all-purpose flour
- 4 cups sugar
- 1 Tablespoon baking soda
- 1 and 1/2 teaspoons kosher salt
- 4 large eggs at room temperature
- 1 Tablespoon vanilla extract
- 1 and 1/3 cups sour cream
- Irish Cream Butter Cream
- You will need to double this recipe if you are using the rose frosting technique.)
- 3 sticks (1 and 1/2 cups) unsalted butter, room temperature
- 2 lbs powdered/confectioners sugar
- 1/4 cup Irish Cream (I used Bailey’s)
- 2 Tablespoons vanilla extract
- 2 Tablespoons whipping cream
- Pinch of salt
Preheat oven to 350 degrees. Spray three 8-inch pans with cooking spray, then cover the bottom with a parchment round. Set aside.
In a heavy bottomed saucepan over medium heat, bring beer, coffee and butter to a low simmer. Add the cocoa powder and whisk until smooth, then remove from heat.
In a large bowl, whisk together flour, sugar, baking soda and salt. Set aside.
In the bowl of your stand mixer, beat together eggs, vanilla and sour cream. Add the beer mixture and beat until just combined. Slowly add the flour mixture and beat until the mixture just comes together and all of the flour is incorporated. Don’t over beat.
Divide batter evenly among cake pans (I use a kitchen scale) and bake until a cake tester comes out clean, about 30-35 minutes. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
In the bowl of your stand mixer using the paddle attachment, combine butter, sugar, vanilla and cream until the mixture starts to come together. Add Irish cream and salt, and beat until smooth and fluffy. If the mixture is too thick, you can add whipping cream 1 Tablespoon at a time until desired consistency is met. This will need to be a fairly stiff frosting for the rose technique.
Frost as desired, and enjoy!