recipe developed for Baker’s Joy
A perfect finish to your Saint Patrick’s Day menu this chocolate cake takes a grown-up twist with the addition of stout beer and Irish cream liquor.
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Start with a boxed cake mix to save time and replace the water with beer for deep, rich flavor.
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Finish the cake off with a simple buttercream spiked with Irish Cream liqueur.
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Chocolate Stout Cake with Irish Cream Buttercream
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Course:
Dessert
Servings: 12 servings
Ingredients
- 1 can Baker's Joy non-stick spray with flour
- 1 package (16.5 oz.) dark chocolate fudge cake mix
- 3 eggs
- 1 cup stout beer
- 1/3 cup vegetable oil
- 1-1/2 cups unsalted butter , softened
- 4 cups confections' sugar
- 3 tablespoons Irish Cream liquor
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
-
Preheat oven to 350°F. Spray 2 9-inch round cake pans with Baker's Joy spray.
-
Beat cake mix, eggs, beer, and oil in large bowl with electric mixer on low speed until blended. Increase speed to medium and beat 2 minutes. Pour batter into prepared pans.
-
Bake 22 to 26 minutes or cake springs back when lightly touched in center. Cool on wire racks for 10 minutes. Remove cakes from pans and cool completely.
-
To make frosting, beat butter with sugar in a large bowl with electric mixer until light and fluffy. Beat in Irish cream liquor and vanilla. Slowly beat in heavy cream and beat until light and fluffy.
-
Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake. Place remaining layer on top and frost top and sides of cake with remaining frosting. Refrigerate until ready to serve.
photography by Paul Gelsobello Studio
stylist – Catherine Paukner
food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean
