Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cups sour cream
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Guinness beer
- 1 cup unsalted butter
- 4 cups powdered sugar
- 0.25 cups Irish cream
- 8 ounces semisweet chocolate
- 0.5 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round pans.
- Whisk together dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt.
- Mix sour cream, oil, eggs, and vanilla in another bowl until smooth.
- Stir the wet mixture into the dry mixture just until combined.
- Heat the Guinness gently, then stir it into the batter until even.
- Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn onto a rack and cool fully.
- Melt the semisweet chocolate with the heavy cream until smooth and let cool.
- Beat the butter until light and fluffy.
- Gradually add powdered sugar and beat until smooth.
- Add Irish cream a little at a time and beat to reach spreadable consistency.
- Fold in the cooled chocolate until even and smooth.
- If cake tops are domed, level them with a knife.
- Place one cake layer on a plate and spread a thick layer of buttercream.
- Add the second layer and press gently.
- Spread a thin crumb coat of buttercream over the whole cake and chill for 15–20 minutes.
- Add the final smooth coat of buttercream and decorate as desired.
Notes
Use room-temperature ingredients for easier mixing. Chill the cake after the crumb coat for smooth frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian