Ingredients
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 (1¾ cups)
- 140 ml sour cream (2/3 cup)
- 2 eggs
- 1 tbsp vanilla extract
- 250 g plain flour (2 cups)
- 2½ tsp bicarbonate of soda/baking soda
Irish Whiskey Ganache
- 225 g dark chocolate (8oz)
- 140 ml heavy cream (2/3 cup)
- 2 tbsp butter
- 2 tsp Irish whiskey
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
Instructions
Dark Chocolate Guinness Cake
- Preheat oven 180°C/350°F and butter and line 2 x 23cm (9") springform tins.
- 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.
- Divide the cake batter between the two tins and bake for 35-45 minutes. 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.
- Since these cakes need to be sliced horizontally, I wrap both cakes in cling wrap and store in the fridge for a few hours to firm up. It makes slicing the cakes easier.
Irish Whiskey Ganache
- Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
- Add in the butter and whiskey and stir until combined. Let the ganache cool until thick and spreadable.
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.
To assemble
- Slice both cakes horizontally using a serrated knife so you have 4 layers of cake.
- Place your first layer on the cake stand and spread around 2 tablespoons worth of ganache over the top of the cake.
- Dollop on a generous portion of Baileys icing and spread out evenly with an offset spatula.
- Place the next layer of cake on top and repeat this process. Remember to take the ganache and icing right to the edges so it peaks out the sides of the cake when assembled.
- Top the final layer of cake with the ganache and Baileys icing and voila!