Guinness Chocolate Cake with 'Bailey's Frosting March 14 2019 7 Comments

Last year, I made a list of forty things I'd like to do before turning forty and one was visit the home of Guinness
I didn't quite make it before the big 4-0, but we recently took a family trip to Dublin and did indeed visit the home of Guinness in Dublin, The Guinness Storehouse.  An informative, interactive walk through the brewing process and the Guinness brewery and family history, over seven floors (I think!) ending in the Gravity Bar, offering amazing panoramic views over Dublin that you can enjoy with a complimentary pint of the black stuff itself.  Apparently the whole complex is designed in the shape of a huge Guinness pint glass, but there was way too much to see and do to take that in on our visit. . . . so, I'll maybe just have to go back and visit it again, just to confirm ;)
If you're lucky enough to visit without two 'bored' teens, I'd recommend the wait to learn how to pour your own pint of Guinness and on Saturdays they offer 'tasting' sessions on the hour, where you can sit and enjoy three different brews from the brewery compliments of the Storehouse. . . . bliss! 
I'd highly recommend a visit to the Storehouse if you're planning a trip to Dublin!



A few years back I stumbled across a great Guinness Chocolate recipe online, quickly rustled it up and sat back and watched as it disappeared equally as quick!  It was a HUGE hit and I'm not just saying that as I'm a huge fan of the black stuff, Baileys AND Jameson whiskey - I promise! ( I really do!)

So, every year on St Patrick's Day, this Guinness chocolate cake has become our little family tradition.  Again, as you'll find the theme with most of my recipes here, the simplicity is key - add all dry ingredients together and mix, add the wet ingredients, mix and pour into prepared tins and bake!



This particular recipe is dairy and egg free by accident - I found it at a time when I wasn't eating a plant-based diet - but honestly, you'd never know the difference and if you want, you can go ahead and make your regular buttercream with butter and icing sugar if you wish :)
You can also choose to straight up add Baileys to add to the frosting. . . . but I usually have some Jameson lurking about the kitchen anyway **insert happy Irish girl emoji here**


Also, I must add, the final product here does not taste of Guinness - so even if you don't like the black stuff (who even are you!!??) - don't be put off trying this recipe! 
The Guinness just takes chocolate to a whole new level of richness, darkness and is just super velvety!  TRUST ME!


So let's dive in and see how we make this wonderful heap of gorgeousness:


Ingredients:
Cake
250g plain flour
120g cocoa powder
2TSP baking powder
220g castor sugar
100g light brown sugar
1/2TSP salt
480ml Guinness*
120ml sunflower oil

Frosting
250g dairy free spread
1TSP vanilla extract
700g icing sugar
4TBSP Jameson Whiskey*
1TBSP cocoa powder
1TBSP strong brewed coffee


Method:
  1. Preheat oven to 180degC (160degC fan) and grease and line two 8" cake tins*
  2. In a large bowl, sift in the flour, baking powder and cocoa powder, add the sugars and salt and mix.  Make a well in the centre and add the oil and Guiness and whisk 'til there are no lumps
  3. Pour into the pre-prepared cake tins and bake for about 25-30mins
  4. Allow to cool in the cake tins before turning them out 
  5. To make the frosting, beat your dairy free spread and vanilla in a stand mixer (or just use a whisk and all your muscle power if you don't have a stand mixer)
  6. Add the icing sugar in three lots, making sure each addition is well incorporated before adding the next
  7. Beat in the whiskey, cocoa powder and coffee - take a wee bit of time here to tweak the flavours to what you like - just remember to not taste too much, or you'll quickly find you have zero frosting left to fill your cake!
  8. Only when the layers of cake are fully cooled can you add the frosting!
    Sandwich the layers together with a generous swathe of the frosting between them and then add whatever you have remaining over the top - I like to add a little flourish of grated dairy free chocolate - looks dead posh, innit!?

*The eagle eyed amongst you will notice I have three thinner layers of cake - I used three seven inch tins to make the photgraphed cake :)

And that's it folks!
If you try this out, let me know - remember to use the hashtag #angelcakebakerybakes on the socials to share your creations!

Happy caking
K x