Dark Chocolate Guinness Cake with Bailey's Buttercream
Chocolate Bundt Cake
- 1 cup all-purpose flour*
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 3 oz dark chocolate, chopped
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup Guinness beer
- 1 teaspoon vanilla extract
- 1 large egg
Bailey's Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons Bailey's Irish Cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Grease one 8-inch round cake pan. Set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda,and salt. Set aside.
- In a medium saucepan over medium-high heat, melt butter and chopped chocolate.
- Once melted, stir in sugar. Remove from heat and let cool for 5 minutes.
- Whisk in Guinness and vanilla extract until smooth. Quickly beat in egg until combined. Whisk in dry ingredients until smooth.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Let cake cool in pan until completely cool, then transfer to a cake plate and frost.
- Cream butter in bowl of a stand mixer on high until light and fluffy. Add Bailey's Irish Cream and beat until combined.
- Add powdered sugar 1 cup at a time, mixing thoroughly after each addition. After all sugar has been added, give it a taste and decide if you would like a little more Bailey's Irish Cream. If yes, add 1 teaspoon at a time until desired flavor is achieved.
- Transfer frosting to a piping bag, and pipe along the top of the cake. Serve immediately or store in an airtight container for up to 3 days.
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.