Best 4 Chocolate Stout Cake With Irish Cream Frosting Recipes

CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING

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.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
• Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
• Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

STOUT CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
• In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
• Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
• Add cooled Guinness mixture and beat on medium for 1 minute.
• Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
• Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
• Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
• Add salt, and slowly add confectioners sugar.
• Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
• Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
• In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
• Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
• Transfer to a pastry bag fitted with a ½-inch pastry tip.
• Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
• Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.