Do you like dark, deep, rich chocolate? A moist, heavy and delicious cake, with notes of coffee topped with a dreamy buttercream. Well say hello to Chocolate Guinness Cake with Irish Cream Buttercream.
Preheat oven to 350°F (176° C) and butter, and line a 10" springform baking pan with parchment (invert pan, trace around, cut out, insert into pan). Lightly spray the parchment with oil or non-stick spray, then dust with a little cocoa powder (see video)
Pour the Guinness (or other dark beer) into a large saucepan, adding the butter cut into slices. Heat until butter is melted. Once melted, whisk in cocoa powder and sugar, whisking gently until incorporated and dissolved. Whisk the sour cream, eggs and vanilla in a small bowl until creamy and smooth. Pour into the buttery beer batter, whisking until smooth. Finally, whisk in flour and baking soda. DO NOT OVERMIX, mix until combined, might be a few lumps and that's okay.
Pour batter into greased and lined springform pan, if pan is really full, place on half sheet pan to protect the oven from spillage (see post for details). Bake on center rack in middle of oven for 45 minutes to 1 hour. Remove once toothpick inserted comes out without crumbs.
Allow to cool completely in the spring form pan on a cooling rack, once cooled, cake may be wrapped and frozen until ready to frost.
Irish Cream Buttercream
Add softened butter to bowl of a stand mixer (or hand mixer) fitted with a paddle or whisk attachment. Beat on medium-high speed for 2-3 minutes, until light and fluffy. With mixer on low or stir, slowly add powdered sugar, beat on low speed until mixed into butter, then increase speed to medium-high and beat for 1 minute, scrape down sides.
Add in sea salt, vanilla and Irish Cream or Bourbon Cream (substitute with heavy cream, milk or half and half and try a teaspoon of espresso powder), beating on low speed until combined, then increase speed to high and beat until light and fluffy, about 3-4 minutes, stop and scrape down sides once or twice. Frost cooled cake, if not eating right away. Store covered in fridge until ready to eat, bring to room temperature before serving.
Notes
There are many more tips, fixes, and more info in the original post (above). Storage Store on the counter, covered for up to 3 days. Or in the fridge, for up to one week in an airtight container. Cake may be frozen when wrapped tightly in plastic wrap, then placed in an airtight baggie up to 3 months. Frosted or unfrosted. If freezing a frosted cake, place on a baking sheet in the freezer for one hour, then wrap it well and store in a baggie. Allow thawing on the counter until softened.