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Chocolate Cake with Irish Buttercream

Decadent Chocolate Cake with Irish Buttercream Delight

A rich Chocolate Cake with Irish Buttercream that combines fudgy chocolate and Guinness beer for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version.
  • 2 cups granulated sugar brown sugar can be used for a richer flavor.
  • 3/4 cup unsweetened cocoa powder use Dutch-process for a milder taste.
  • 1 1/2 teaspoons baking soda can swap with baking powder if needed.
  • 1 1/2 teaspoons baking powder ensure freshness for best results.
  • 1 teaspoon fine sea salt use coarse salt sparingly if that's all you have.
  • 1 cup sour cream plain Greek yogurt works well as a substitute.
  • 1/2 cup vegetable oil melted butter or applesauce can lighten it up.
  • 3 large eggs flaxseed meal mixed with water can replace for vegan option.
  • 2 teaspoons vanilla extract opt for pure for the best taste.
  • 1 cup Guinness beer a non-alcoholic stout can be a good substitute.
For the Frosting
  • 1 cup unsalted butter bring to room temperature for easy whipping.
  • 4 cups powdered sugar sugar-free confectioner's sugar can substitute if desired.
  • 1/4 cup Irish cream omit for a non-alcoholic version.
For the Ganache
  • 8 ounces semisweet chocolate bittersweet chocolate offers a deeper flavor.
  • 1/2 cup heavy cream half-and-half can be used for a lighter ganache.

Equipment

  • Mixing Bowls
  • 8-inch Round Cake Pans
  • Whisk
  • Spatula
  • Saucepan
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the wet ingredients: sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently fold them together until just combined.
  5. Divide the batter evenly between the two prepared cake pans and bake for 35 to 40 minutes.
  6. Once baked, cool the cakes in the pans for about 30 minutes before transferring to a wire rack to cool completely.
  7. Beat the unsalted butter until fluffy, then gradually add powdered sugar and Irish cream to make the frosting.
  8. Frost the first layer of the cooled cake with a generous layer of Irish buttercream.
  9. Apply a thin layer of buttercream around the sides and on top of the second layer for the crumb coat.
  10. Refrigerate the cake for about 20 minutes to set the crumb coat before applying the final layer of buttercream.
  11. Make the ganache by heating heavy cream until simmering, then pour over chopped chocolate and stir until smooth.
  12. Carefully drizzle the ganache over the top of the frosted cake, allowing it to drip down the sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 520IUCalcium: 40mgIron: 2.5mg

Notes

Allow cakes to cool completely before applying frosting to prevent melting. Experiment with different cocoa powders for flavor variations.

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