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Perfect St. Patrick's Day Cake
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Indulge in a Guinness-infused chocolate cake with Irish cream frosting for a scrumptious St. Patrick's Day treat!
Ingredients:
  • cooking spray
  • 1 cup Irish stout beer (such as Guinness®)
  • 1 cup butter, cut into pieces
  • 0.75 cup unsweetened cocoa powder
  • 2 large eggs
  • 0.66666668653488 cup sour cream
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1.5 teaspoons baking soda
  • 0.75 teaspoon salt
  • 3 cups confectioners' sugar, or as needed
  • 0.5 cup butter at room temperature
  • 3 tablespoons Irish cream liqueur (such as Baileys®), or as needed
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 0.66666668653488 cup heavy cream
  • 2 tablespoons butter at room temperature
Instructions:
  • Preheat the oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and give them a quick spritz of cooking spray.
  • In a saucepan, combine stout and butter, simmer over medium-low heat. Remove from heat, whisk in cocoa powder until smooth. Allow to cool.
  • Use an electric mixer to blend eggs and sour cream in a medium bowl until smooth. Add stout mixture, stirring until fully mixed.
  • Combine flour, sugar, baking soda, and salt in a large bowl. Gently fold in the stout mixture with a spatula until just combined, then pour the batter into the prepared pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 5 minutes, then transfer them onto wire racks to cool completely.
  • Prepare the frosting by combining confectioners' sugar, butter, and Irish cream liqueur in a medium bowl until it is smooth and easy to spread. Adjust the amount of sugar or liqueur to achieve the desired thickness. Spread half of the frosting on each cooled cake layer.
  • In a heat-proof bowl, combine the chopped chocolate. Heat the cream in a small saucepan over medium-high heat until almost boiling, then pour it over the chocolate. Add butter and stir until the chocolate is melted and the mixture is smooth. Let it cool for 10 to 15 minutes until it's pourable but not too runny.
  • Gently stack one cake on top of the other with the frosting sides facing up. Drizzle the chocolate mixture over the top, letting the decorative drips cascade down the sides.

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