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Chocolate Cake with Irish Buttercream

Indulge in Chocolate Cake with Irish Buttercream Bliss

Experience the rich flavors of Chocolate Cake with Irish Buttercream, elevating any celebration.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Measure correctly for rising.
  • 2 cups granulated sugar Brown sugar can be used for caramel flavor.
  • 3/4 cup unsweetened cocoa powder Dutch-processed offers richer taste.
  • 1 teaspoon baking soda Fresh for best rise.
  • 1 teaspoon baking powder Omit if using self-rising flour.
  • 1/2 teaspoon fine sea salt Enhances flavor.
  • 1 cup sour cream or plain full-fat yogurt Greek yogurt is a substitute.
  • 1/2 cup vegetable oil Melted butter can add flavor.
  • 3 large eggs Room temperature for best results.
  • 2 teaspoons vanilla extract Use vanilla bean paste for stronger flavor.
  • 1 cup Guinness beer Any stout beer can be used.
For the Buttercream
  • 1 cup unsalted butter Room temperature.
  • 4 cups powdered sugar Reduce for less sweet frosting.
  • 1/4 cup Irish cream (e.g., Bailey's) Use milk for non-alcoholic.
For the Ganache
  • 8 ounces semisweet or bittersweet chocolate Choose good quality.
  • 1 cup heavy cream Half-and-half can be a lighter option.
For Decoration
  • sprinkles or chocolate curls Optional garnishes.

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • electric mixer
  • Spatula
  • Wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, blend sour cream, vegetable oil, eggs, vanilla, and Guinness until smooth.
  4. Pour the wet mixture into the dry ingredients and mix gently.
  5. Divide the batter between the two pans, smooth the tops, and bake for 35-40 minutes.
  6. Cool the cakes for 30 minutes in their pans, then transfer to a wire rack to cool completely.
  7. Beat the unsalted butter until fluffy, then gradually add powdered sugar and Irish cream.
  8. Level the top of the cooled cakes if necessary, place one layer on a serving plate, and spread buttercream on top.
  9. Spread a thin layer of buttercream over the entire cake for a crumb coat, then chill for 30 minutes.
  10. Frost the top and sides of the cake with the remaining buttercream.
  11. Heat heavy cream until simmering, pour over chopped chocolate, and stir until smooth to prepare ganache.
  12. Drizzle ganache over the chilled cake and add sprinkles or chocolate curls if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 2mg

Notes

Store at room temperature for up to 3 days, refrigerate for up to a week, and freeze for 2-3 months.

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