I make this cake traditionally every year for St. Patrick’s Day. It’s majestically dark but surprisingly light and velvety in texture. I adore how it looks, like a pint of Guinness!Make sure you use regular cream cheese (and not the low-fat variety) because you want the icing to be creamy.
- 2 1/4 sticks plus 1 tablespoon unsalted butter
- 1 1/4 cups Guinness
- 1 cup unsweetened cocoa powder, sifted
- 2 large eggs
- 2 cups plus 2 tablespoons superfine sugar
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon aking powder
- 7 tablespoons unsalted butter, softened
- 2 1/2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups cream cheese (not low-fat)
1. Preheat the oven to 325°F. Line the bottom of a 12-inch round springform pan with parchment paper.
2. To make the cake, heat the butter in a large saucepan over medium heat until melted.
3. Stir in the Guinness, then remove from the heat and stir in the cocoa.
4. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.
5. Sift together the flour, baking soda, and baking powder into a separate large bowl.
6. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well-combined.
7. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.
8. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.
9. Place the cooled cake on a plate and generously spread the frosting on top. And enjoy!