This is a wonderful Irish-inspired cake for St. Patrick’s Day or any time of the year! Moist and chocolately, this cake has a bit of tanginess in the flavor from the Guinness beer. The frosting made with Bailey’s Irish Cream is the perfect accompaniment to the rich chocolate cake.
- For the Cake
- 3 cups flour
- 1½ cups cocoa powder
- 2 Tbsp espresso powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 4 cups sugar
- 4 large eggs
- 1 cup plain yogurt
- 3 tsp pure vanilla extract
- 9 oz of Guinness beer
- For the Frosting
- 4 sticks butter, at room temperature
- 8 cups confectioners sugar, sifted
- ¼ cup plus 2 Tbsp Bailey’s Irish Cream
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes 1 8-inch layer cake
Preheat oven to 350º F. Grease three 8″ cake pans and dust with cocoa powder.
In a large mixing bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer, blend together the vegetable oil and sugar just until combined. Add the eggs, yogurt and vanilla. Mix until just combined.
With the mixer running on medium speed, gradually add the dry ingredients to the wet. Add the Guinness and mix for three minutes on medium-high speed.
Divide batter between the three cake pans. Bake in a 350º oven for 30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes them invert onto a cooling rack. Let cool completely before frosting.
Make the frosting: In a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Add confectioners sugar and Irish cream. Beat until fluffy, about 4 to 5 minutes.
Divide the frosting into three equal amounts. Spread between each layer and cover the top of the cake.
Variation: If desired, use Bailey’s buttercream in between layers as above and use a chocolate frosting or ganache for the outside of the cake.