I’ve discovered that if your cake has quality alcohol in the recipe, no one will care what it looks like. Matter of fact, if you have your guests drink a few bottles of Guinness or if you have them swig back a couple of shots of Bailey’s before they even see your cake, your guests will think that Martha Stewart decorated it along with a troop of helpful leprechauns. Truth.
After making my Guinness Battered Fish and Chips yesterday, I had leftover bottles of Guinness. And Guinness goes very nicely with chocolate. Odd, but true.
Add a little espresso powder and we are talking some seriously decadent cake here. I will even go out on a limb and use a word that makes me cringe because of its overuse. Epic. Food bloggers are constantly saying their recipes are epic. And of course most of us are pretty biased.
But I’m going to put my name on the line here and stand behind this cake. Because by God, it is indeed epic.
Yes, there’s Greek yogurt in this cake. And it’s not at all for health reasons. Nope, I’ve found that the Greek yogurt makes this cake incredibly moist and rich.
Mixed in with the Guinness, chocolate and espresso powder, it comes together to create something that’s downright amazing. And that alone would be just splendid, but today is Saint Patrick’s Day. A day of over indulgence.
So, I’ve frosted this bad boy with an Irish cream frosting that will have you spouting Irish limericks while you are step dancing around your mixer. Aye, Lassie. Tis true!
- 3 cups flour
- 1½ cups cocoa powder
- 2 Tbsp espresso powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 4 cups sugar
- 4 large eggs
- 1 cup Greek yogurt ( I used Chobani plain non-fat yogurt)
- 3 tsp vanilla
- 9 oz of Guinness beer
- 4 sticks butter, at room temperature
- 8 cups confectioners sugar, sifted
- ¼ cup plus 2 Tbsp Irish Cream (I used Bailey’s)
- Preheat oven to 350º. Grease three 8″ cake pans and dust with cocoa powder.
- In a large mixing bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Mix to combine. Set aside.
- In a stand mixer over medium-low speed, mix together the vegetable oil and sugar just until combined. Add eggs, yogurt and vanilla. Mix this too just until combined.
- Slowly add the dry ingredients to the wet. Once it is all mixed together, add the beer. Mix for three minutes on medium-high speed.
- Divide batter between the three cake pans. Bake in a 350º oven for 30 minutes or until a toothpick inserted comes out clean.
- Prepare the frosting. In a stand mixer, beat butter until light and fluffy. Add confectioners sugar and Irish cream. Beat until fluffy. This takes a few minutes.
- Once the cakes come out of the oven, let them cool on cooling racks for ten minutes. Flip them out and let them completely cool before frosting.
- Divide the frosting into three equal amounts. Spread between each layer and cover the top of the cake. Garnish with chocolate curls.