Chef Donal Hughes shared with us this delicious recipe for Chocolate Guinness Cake with Irish Cream Frosting. Inspired by Nigella Lawson’s recipe, this rich and moist chocolate cake paired with a light, boozy Irish cream frosting is an indulgent treat. The sponge can be made ahead and stored for up to 3 days at room temperature or frozen for up to 1 month. The frosting can also be prepared ahead and kept in the fridge for up to 3 days. Leftover iced cake should be stored in the fridge, and be sure to let slices come to room temperature before enjoying.
Chocolate Guinness Cake with Irish Cream Frosting
Ingredients:
For Irish Cream Frosting
- 250g Philadelphia cream cheese (room temperature)
- 120g icing sugar
- 10g cornstarch (1 heaped tbsp)
- 30g (ml) Baileys or your preferred Irish cream liqueur
- 150g (ml) whipping cream (33-36%)
For Chocolate Guinness Cake
- 250g (ml) Guinness
- 250g unsalted butter (cubed)
- 80g cocoa powder (sifted)
- 425g granulated sugar
- 150g sour cream (full-fat)
- 2 large eggs
- 15g (1 tbsp) vanilla extract
- 275g all-purpose flour (or cake flour)
- 15g (2.5 tsp) baking soda
Directions:
- Preheat your oven to 180°C (350°F). Line a 9-inch springform cake pan with baking parchment.
- To make the cake, heat the cubed butter and Guinness in a pan over medium heat until the butter melts. Remove from heat and stir in the sugar and cocoa powder until fully combined.
- In a large bowl, beat the sour cream, eggs, and vanilla extract. Gradually add the Guinness mixture (it can be slightly warm) and beat until fully combined.
- Sift the flour and baking soda directly into the bowl, then whisk until smooth. The batter will be quite wet.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until the cake feels firm and a skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack, then remove from the pan.
- For the frosting, beat together the cream cheese, icing sugar, cornstarch, and Baileys until smooth and soft, but still able to hold its shape.
- In a separate bowl, whisk the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until slightly thickened.
- Spread the frosting over the cooled cake, slice generously, and enjoy!
