I made this cake for the first time on St. Patrick's Day ealier this year. It was so yummy that it I knew I would be making it again for the Charity Cake Sale I held recently. Safe to say, it all sold out at the sale! This cake has the perfect moist chocolate sponge, and the Baileys buttercream is to die for! I could swim in a vat of the stuff! This would go in my top five favourite cakes of all time without a doubt. I have also pretty much decided that this is going to be my birthday cake, or one of my birthday cakes!
I measured out 200ml Guinness and added it bit by bit, mixing after each addition.
Using a sieve I added into the mixture 275g self raising flour, 30g cocoa powder, 1 tsp baking powder and 1 tsp bicarbonate of soda, and folded in.
I poured the mixture into a lined and greased circular loose-bottomed 22cm cake tin.
And baked on 180C/350F/Gas Mark 4 for 35-40 minutes. I always use my cake tester (a very thin skewer) to check my cakes are done in the middle. I left it to cool on a wire rack.
To make the Baileys buttercream I mixed together 85g butter, 210g icing sugar and 3 tbsp Baileys irish cream. Try not to eat it all before you put it on the cake!
I smoothed it on top using a palette knife. I made a cardboard stencil of the Guinness harp logo by tracing an image from my laptop onto paper, sticking it onto a piece of card, then using a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I was so pleased with how this looked! I will be keeping hold of my homemade stencil for future use.
I secretly wanted some of this to be left over at the cake sale so I could eat some, but no such luck! I will have to make this again soon as I still have two cans of Guinness in my cupboard. Let me know if you make this and what you think of it! Would it make your top five best cakes of all time list?
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Chocolate Guinness Cake with Baileys Buttercream
- 200g Dark brown sugar
- 335g Butter
- 100g Dark chocolate, melted
- 2 Eggs
- 200ml Guinness
- 275g Self raising flour
- 30g Cocoa powder
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 210g Icing sugar
- 3 tbsp Baileys
Cream together the dark brown sugar and 250g of the butter until pale and fluffy. Then add the melted dark chocolate and mix in. Add the eggs, one at a time, mixing wellAdd the Guinness bit by bit, mixing after each additionUsing a sieve add the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and fold inPour the mixture into a lined and greased circular loose-bottomed cake tinBake on 180C/350F/Gas Mark 4 for 35-40 minutes. Check the cake is done in the middle by inserting a thin skewer, when it comes out clean the cake is done. Leave it to cool fully on a wire rackTo make the Baileys buttercream mix together 85g of the butter, the icing sugar and the Baileys. Smoothed it on top using a palette knife and decorate as you wish