Guinness Chocolate Cake with Irish Buttercream

Guinness Chocolate Cake with Irish Buttercream

For the Guinness Chocolate cake:
  1. 1 3/4 cups (222 grams) all-purpose flour
  2. 2 cups (400 grams) granulated sugar
  3. 3/4 cup (64 grams) unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1/2 teaspoon baking powder
  6. 1 teaspoon fine salt
  7. 3/4 cup (170 grams) sour cream or plain full fat yogurt
  8. 1/2 cup fresh vegetable oil
  9. 3 large eggs, at room temperature
  10. 1 teaspoon vanilla
  11. 1 cup Guinness beer
For the Irish Buttercream:
  1. 4 sticks (454 grams) unsalted butter, at room temperature
  2. 6 cups (750 grams) powdered sugar, sifted
  3. 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
For the chocolate drip:
  1. 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  2. 1/2 cup heavy cream
DirectionsMake the cake:
  1. Preheat the oven to 350°F. Generously grease two 8-inch cake pans and line with parchment rounds.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. In a medium bowl whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.
  4. Add the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  5. Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

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