Guinness chocolate cake

with Irish cream Swiss meringue frosting

I created this cake for a March kick-off! Looking to spring with a little preemptive St. Patrick's Day Celebration!

This boozy cake is perfect for a game night with the friends! AND it pairs well with vanilla ice cream.

▢ 1 3/4 c (222 grams) all-purpose flour

▢ 2 c (400 grams) granulated sugar

▢ 3/4 c (64 grams) unsweetened cocoa powder

▢ 2 tsp baking soda

▢ 1/2 tsp baking powder

▢ 1 tsp salt

▢ 3/4 c (170 grams) sour cream

▢ 1/4 c melted butter

▢ 1/4 c vegetable oil

▢ 3 large eggs, at room temperature

▢ 2 teaspoon vanilla

▢ 1.5 cup Guinness beer

Preheat the oven to 350 degrees F. Butter and cocoa powder two 8-inch cake pans.
In a large bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt).
In a medium sized bowl, whisk together wet ingredients (sour cream, melted butter, vegetable oil, eggs, vanilla, and beer).
Add the wet ingredients into the dry ingredients and gently mix until just combined.
Do not over mix.
Divide the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Let cool for 30 minutes before turning your pans over onto parchment paper or a cooling rack.

▢ 6 large egg whites

▢ 1 3/4 c (350 g) granulated sugar

▢ 1.5 c + 6 tbsp butter (room temperature)

▢ 3/4 c Irish cream liquor

▢ 1.5 tsp salt

Prepare a double boiler where the water in the lower pot does not touch the bottom of the bowl or pot resting on top.
Crack 6 large eggs and separate the whites into the double boiler.
Add sugar.
On medium heat, combine eggs and sugar for 3-5 minutes or until sugar is dissolved. Test by rubbing the liquid between your thumb and index finger. You should not feel any granules.
Remove from heat and transfer to a large mixing bowl.
Whisk on high speed for 8-10 minutes or until the mixture is cooled and forming stiff peaks.
On Medium speed add room temperature butter 1 tbsp at a time until completely combined.
If your mixture looks like cottage cheese, your butter is too cold. Put in the microwave for 10 seconds and remain mixing.
If your mixture is soupy, it is too warm. Place the bowl into the refrigerator for 10-15 minutes, then remain mixing.
When your mixture is smooth and firm add the Irish cream slowly until fully incorporated.

▢ 1/2 c heavy whipping cream

▢ 1 c mini chocolate chips (semi-sweet)

Prepare a double boiler where the water in the lower pot does not touch the bottom of the bowl or pot resting on top.
Mix ingredients in double boiler.
Stir until chocolate is half melted.
Remove from heat and stir until chocolate is melted completely
Set aside

MAKE SURE YOUR CAKE IS COMPLETELY COOLED
Cut off the raised section of your cake so that each layer is flat on top.
Put a dollop of icing on your platter and place the first layer of cake on top of the dollop so it sticks to the platter.
Smooth 3/8 inch layer of frosting onto the top of layer 1
Add cake layer 2 and smooth 3/8 inch layer of frosting onto the top of layer 2.
Use remaining frosting to skim the outside of the cake.
Put chocolate ganache into a squeeze bottle.
Cover the outer 2" of the top of the cake with ganache.
Allow it to drip down the sides of the cake.
Use the rest of the mini chocolate chips to cover the outer rim of the cake.

GREAT JOB YOU DID IT!

Put that cake on a table where the sun can hit it, take a picture of your masterpiece and tag me @all_t_h_i_n_g_s_creative on instagram.