CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING

Chocolate Stout Cake with Irish Cream Frosting image

Provided by Stuart O'Keeffe

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature for the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup Irish stout, such as Guinness
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
1 to 2 tablespoons Irish cream liqueur, such as Baileys
1 small bar chocolate (milk, bitter or semisweet will work)

Steps:

For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.