First I creamed together the dark brown sugar and butter until pale and fluffy. Then I added the melted dark chocolate and mixed in. I then added the eggs one at a time.
I measured out the Guinness and added it bit by bit, mixing after each addition.
Using a sieve I added into the mixture the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and folded in.
I poured the mixture into a lined and greased circular loose-bottomed deep 8″ cake tin.
And baked for 40 minutes. I always use my cake tester (a very thin skewer) to check my cakes are done in the middle. I left it to cool on a wire rack.
To make the Baileys buttercream I mixed together the butter, icing sugar and Baileys irish cream. Try not to eat it all before you put it on the cake!
I smoothed it on top using a palette knife. To decorate, I made a cardboard stencil of the Guinness harp logo by tracing an image from my laptop onto paper, sticking it onto a piece of card, then using a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I was so pleased with how this looked! I’ll be keeping hold of my homemade stencil for future use, but you can just dust it with cocoa powder or sprinkles of your choice.
I love this Chocolate Guinness Cake so much! It just has everything I want from a cake. My friends and family love it too, it is my most requested cake and everyone gets so excited when I make it, including me!
More Baileys recipes…
|Chocolate Roulade with Baileys Cream||Baileys Cheesecake Chocolate Brownies||Baileys Cheesecake (No Bake)|
Chocolate Guinness Cake with Baileys Buttercream
Rich chocolate guinness cake with baileys infused buttercream
For the sponge
- 200 g Dark brown sugar
- 250 g Butter or baking spread
- 100 g Dark chocolate melted
- 2 Eggs large
- 200 ml Guinness
- 275 g Self raising flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
For the buttercream
- 85 g Butter or baking spread
- 210 g Icing sugar
- 3 tbsp Baileys
Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, grease and line a deep 8" tin
Cream together the dark brown sugar and the butter
Add the melted dark chocolate and mix in
Add the eggs, one at a time, mixing well after each addition
Add the Guinness bit by bit, mixing well after each addition
Measure the self raising flour, cocoa powder, baking powder and bicarbonate of soda out in a separate bowl and sieve into the mixture, then mix in
Pour the mixture into the tin and bake for 40 minutes or until a skewer inserted in the centre comes out clean
Leave it to cool fully on a wire rack
To make the Baileys buttercream mix together the butter and the icing sugar. When it starts to come together, add the Baileys and mix until smooth
Smooth the buttercream on top of the cake using a palette knife and decorate as you wish
Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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