Dark Chocolate Guinness Cake With Baileys Cream Cheese Icing Recipes

Steps:

• 1. CAKE: Preheat oven 350°F and butter and line a 9″ spring form pan. Melt the butter into the Guinness in a saucepan over low heat. Put sugar in a blender to make "super fine" - known as Caster Sugar. Or you can use Caster Sugar. 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 baking soda 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.
• 2. 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).

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).

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.

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.