How’s that for the name of a dessert?
This Guinness cake recipe, given to me from a neighbor, bakes up with a rich chocolate flavor and a hint of Guinness. To add an extra kick, I like to poke holes in the cake and pour Bailey’s on top. Then, I top it with some Bailey’s cream cheese frosting. It is the perfect St. Patrick’s Day dessert. But it might be best to keep this one away from the kids.
Chocolate Guinness Cake
1 cup butter
1 cup Guinness
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
About 1 cup of Bailey’s to drizzle on top of the cooked cake.
Bailey’s Cream Cheese Frosting
8 ounces room temperature cream cheese
2 to 2 1/2 cups powdered sugar
5-6 Tbsp Bailey’s Irish Cream
Preheat oven to 350 degrees. Melt the butter then, mix in the Guinness and cocoa powder. Set aside and give it some time to cool down.
Mix the flour, sugar, baking soda and salt in a large bowl and set aside. In a third bowl, mix the eggs and sour cream.
Slowly mix the Guinness mixture into the egg mixture, being sure the Guinness mixture is cool so the eggs won’t curdle. Then, add the dry ingredients. Stir until just combined.
Pour the batter into a well buttered spring form pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes, remove from the pan and place on a cake plate. Poke holes all over the top of the cake with a fork. Slowly spoon 1 cup of Bailey’s over the cake.
Next, make the frosting by creaming the cream cheese and confectioners sugar. Add the Bailey’s a little at a time until you reach your desired consistency. Frost your cake.
Happy St. Patrick’s Day!