Dark Chocolate Guinness Cake with Bailey’s Buttercream

This was the best homemade cake I have ever made. It's totally from scratch and just super super easy. I think this would be really good all year around, personally, but I know it has the Irish booze in it so it only makes sense that you would make it around St. Patrick's Day.

In the recipe, it calls for Bailey's in the frosting, I totally just used Emmett's. There's no need to splurge on the good stuff. Then again, you will have a lot left over, so get what you like, I guess. Guinness in a cake sounds gross, I know, but trust me, my coworkers were raving about this cake. So delish.

The recipe has you stacking the cake for a layered round cake, but I just kept them seperate and brought one to work and kept one for myself. They are thinner that way too so no one feels too guilty getting seconds.

The original recipe is from the blog Global Table Adventure (they have pictures that go with the recipe):

Dark Chocolate Guinness Cake with Bailey's Buttercream

Ingredients:

1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 Tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
2 eggs

For the buttercream:

3 sticks unsalted butter, softened
3 cups powdered sugar, sifted
2-4 Tbsp Bailey’s, as needed

1. Preheat the oven to 350F.

2. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.

3. While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.

4. When the batter is shiny and smooth, pour evenly into two prepared cake pans. Lick the bowl when no one is looking.

5. Bake for 30-35 minutes, or until a skewer comes out clean.

6. Meanwhile make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes. I just poured some Irish cream in. It's to your own taste, this recipe says 3 Tablespoons should be enough.

7. Once the cakes are done baking, cool completely.

8. Now, assemble the cake. But be very sure it's cool, if you try to ice it when it's warm it will get all crumbly and part of it will stick in the icing and it won't be pretty.