It appears that evidently my household simply can’t get sufficient chocolate cake to fulfill our habit to absolutely anything chocolate. This Guinness Chocolate Cake with Ganache and Baileys Buttercream is a sinful, delectable dream come true! For individuals who don’t take pleasure in chocolate . . . nicely, I’ll gladly have your slice of heaven, thanks. I simply need to say, that this is likely one of the greatest cake recipes round.
This cake has a RICH, deep, darkish, dense chocolate taste . . . and primarily as a result of addition of some a very good outdated hefty, but clean Irish stout. But, you don’t even style the beer as a result of the alcohol bakes out, evaporates leaving an attention-grabbing complexity to the cake. And the feel? Like all muffins from this kitchen, It needed to have extra of a fudgy brownie texture so as to go my kitchen requirements. Plus the crumb needed to be moist, tender, fluffy, and capable of bounce again to form when pressed with a fork.
Did you discover within the photographs of this Guinness Chocolate Cake with Ganache and Baileys Buttercream that I used not one, however two (2) layers of irresistible candy toppings that take this child actually over-the-top and past! (I may dwell on frosting, icing, ganache and glaze alone!) The primary layer is a creamy buttercream made with Bailey’s Irish Cream (couldn’t you simply drink a complete bottle of these items?). On high is a tremendous chocolate ganache. How insane is that? In any case, what may very well be improper on this planet when there’s extra chocolate?
This Guinness Chocolate Cake with Ganache and Baileys Buttercream will probably be your subsequent crowd-pleaser. Simply just remember to provide a pleasant cuppa java or ice-cold milk. Having good, top quality vanilla ice cream or gelato provides one other indulgent factor to the enjoyment of this masterpiece layer cake.
So let’s get to the kitchen to have some enjoyable baking this Guinness Chocolate Cake with Ganache and Bailey’s Buttercream!
Collect up your whole substances, measured out, and able to go!
What you’ll must make this Guinness Chocolate Cake with Ganache and Baileys Buttercream!
- Darkish stout beer, comparable to Guinness
- Butter
- Darkish Dutch-processed Cocoa Powder
- Flour
- Baking Powder and Baking Soda
- Eggs
- Bitter Cream
- Buttermilk
- Semi-sweet chocolate
- Heavy cream
- Vanilla Extract
- Bailey’s Irish Cream Liqueur
Mmmm, you’re going to simply LOVE this ganache!
Listed here are some chocolate recipes assured to convey smiles:
Ultimate, Decadent Chocolate Cake with Ganache
Ooey, Gooey, Fudgy Mississippi Mud Cake
Extremely Really useful Gadgets That You’ll Get pleasure from Utilizing in Your Culinary Adventures!
Sure, there’s a HUGE distinction in high quality and taste between Dutch-processed darkish cocoa powder and non-Dutch processed darkish cocoa powder, so get the actual deal.
It may be very costly, so right here’s a moderate-priced bag of Dutch chocolate love!
An excellent cake stand is a should when icing a cake so that you just don’t need to wrestle frosting the cake, in addition to choosing up the cake
(it’s simpler to make use of the pedestal and platter a part of the piece. Additionally appears to be like a lot better!)
Porcelain White Cake Stand with Pedestal
Elements
For The Cake
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- ¾ cup unsweetened DARK Dutch-Processed cocoa powder
- 2 cups granulated sugar
- 2 jumbo eggs
- 2 tsp. vanilla extract
- ⅔ cup full-fat bitter cream
- ½ cup full-fat buttermilk
- 2-½ cups all-purpose flour
- 1-½ tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup stout Guinness beer (use chocolate if you could find it)
- 3 oz. semisweet chocolate, chopped up
- OPTIONAL: 1 Tbsp. espresso powder
For the Bailey’s Buttercream
- 1/3 cup heavy cream
- 2 sticks of unsalted butter, lower into chunks
- 1 teaspoon vanilla extract
- 2-½ – 3 cups powdered sugar
- ¼ cup Bailey’s Irish Cream Liqueur
For the Ganache
- ⅓ cup heavy cream
- ¼ cup butter, lower into chunks
- 2 oz. good high quality darkish chocolate (60 – 70%), finely chopped
- ⅓ cup granulated sugar
- ⅓ cup bitter cream, room temperature
- 1 tsp vanilla extract
- ⅓ cup Dutch-process, darkish cocoa powder
Directions
For the cake:
- Preheat the oven to 350°F. Grease and flour three 8″ or two 9″ cake pans, and line them with parchment paper circles, leaving at the very least 1 inch of additional paper hanging over the edges (you’ll use these to tug the baked cake layers out of the pans). Grease the parchment paper (you may be glad that you just did this). Make certain your 9″ pans are at the very least 2″ deep.
- Place the stout beer and butter in a big, heavy saucepan, and convey to a simmer at medium temperature till the butter melts. Take away the pan from the warmth.
- Add the cocoa powder and whisk till the combination is clean. Put aside to chill to room temperature or heat, but not sizzling to the contact.
- Whisk collectively the flour, sugar, baking powder, baking soda, and salt in a big bowl till nicely mixed; put aside.
- Within the mixing bowl of a stand mixer fitted with the paddle attachment (you may also use a hand mixer), beat collectively the eggs, bitter cream, buttermilk, and vanilla till nicely blended.
- Add the stout-cocoa combination to the egg-sour cream combination. Combine till barely mixed.
- Add the flour combination and blend collectively at sluggish pace. Utilizing a rubber spatula, fold the batter till the flour is totally mixed, scraping the edges and backside of the bowl. Combine once more for yet one more minute. The batter will look like very skinny.
- Pour the batter equally among the many ready pans. Easy the tops of the cake batter.
- Bake the layers for 35 – 44 minutes for 8″ pans, or 45 to 50 minutes for 9″ pans, till a toothpick or cake tester inserted into the middle of the cake comes out clear.
- Whereas muffins are baking and cooling, put together the ganache and Bailey’s buttercream.
- Take away the muffins from the oven and funky on a wire rack for 10 minutes earlier than turning the muffins out of their pans. Utilizing the parchment paper, pull the muffins out of their pans and funky to room temperature on the wire racks.
For the Ganache and Bailey’s Buttercream
- Place chopped chocolate in a medium bowl. Warmth the heavy cream in a saucepan till simmering, then pour the recent cream over the chopped chocolate and let sit for 4 minutes. As soon as that point has handed, whisk till a wealthy, shiny chocolate ganache types. Enable the ganache to chill till it’s skinny and spreadable.
- Put together the Bailey’s buttercream by creaming the butter in a big bowl or stand mixer fitted with a paddle attachment. Add within the powdered sugar and Bailey’s Irish Cream liqueur, a bit bit at a time alternating between every. If the buttercream appears too stiff, add a bit bit extra liqueur.
To Assemble The Cake
- Utilizing a really lengthy, serrated knife, slice off the domes of every cake layer in order that they’ll lay flat on high of the platter and to one another when layered.
- Frost and serve instantly or wrap tightly in plastic wrap to refrigerate for as much as 3 days earlier than frosting and serving.
- On a serving platter, first frost the Bailey’s buttercream frosting on and refrigerate for 20 minutes, or within the freezer for 10 minutes to harden up the buttercream.
- Spoon the ganache everywhere in the chilled buttercream. With a big, angled offset spatula unfold the buttercream easily over the cake into a good layer or with some vertical traces (see photographs).
- Pour and spoon the ganache everywhere in the layer of buttercream, Make swoopy swirls within the ganache for those who favor.
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