Guinness & Bailey's Cake
Yes, this tastes good. Really, really good. I offer up this recipe both as a cake or as cupcakes. It really depends what you feel like serving or eating! Both recipes are made similarly but I’ll show you some fun tricks to snazz up the cake a bit.
4oz unsalted butter (brought to room temperature)
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
3/4 cup (plus an extra splash) of Guinness Extra Stout
1 cup powdered (confectioner’s) sugar
2 oz unsalted butter
About 5-6 tsp of Bailey’s Irish Cream
This is essentially 2 parts chocolate for 1 part cream.
Dark chocolate (1 large bar)
Preheat oven to 350 degrees F.
To make the cake/cupcake batter:
In one large bowl, cream together the 4 oz of butter with the brown sugar. Then slowly mix in the eggs. Set aside.
In another bowl, sift together the flour, baking soda, and baking powder. Set side.
In a third bowl, combine the Guinness with the cocoa powder.
Add a little of the Guinness and cocoa powder mixture into the sugar/butter mixture. Stir well. Then add in a bit of the flour mixture and stir well. Continue to alternate adding in the Guinness and the flour mixtures, stirring with each addition until all three bowls have been incorporated into one bowl of well-mixed batter with no lumps.
If you’re baking cupcakes, fill a muffin tin with cupcake wrappers and then fill about halfway with the batter. Bake for 15-18 minutes.
If you’re baking a cake, you will need two 8″ cake tins, well greased. Fill each tin equally and bake for 32-35 minutes.
While the cake/cupcakes are baking, make your icing (and ganache if you are making cake). To do this, cream the 2 oz of butter with the powdered sugar. Add in a little Bailey’s at a time, mixing well, until you achieve the icing consistency you prefer. Set aside, careful not to let get too warm. (You can stick it in the fridge if you’d like).
If you’re making the cake, you’re going to add a layer of chocolate ganache between the two cake halves. (Mmmmm!)
Heat just enough cream to cover the bottom of a small saucepan over low-medium heat.
Once it’s warm, remove from heat and add in your chocolate, broken up into smaller bits.
Stir constantly until the chocolate melts right into the cream.
One the cake is done and allowed to cool, remove one cake from its tin and top evenly with the ganache.
Then top that with the other cake half.
Top that with your Bailey’s icing!