Irish Eyes will smile when they see this cake with Guinness and homemade cream.
Irish Cream
- Ingredients
- 1 cup heavy cream
- 1 tsp instant coffee or espresso
- 1/2 teaspoon unsweetened cocoa powder
- 1 cup Irish whiskey
- 1 teaspoon vanilla extract
- 14 oz can sweetened condensed milk
- Directions
- Put a tablespoon of the cream in a bowl and add the espresso and cocoa powder. Mix until both powders dissolve.
- Add the rest of the cream, while gently whisking.
- Add whiskey, vanilla, condensed milk, and blend.
- Pour mixture into a bottle with a top, and refrigerate for up to two months.
To lighten, use half and half instead of heavy cream.
Add more espresso or cocoa powder to change the flavor profile.
Chocolate Guinness Cake with Bailey's cream cheese frosting
-
- 1 cup Guinness stout
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups superfine sugar (aka Caster or Baker's Sugar)
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
FOR THE TOPPING:
- 1 ¼ cups confectioners' sugar
- 8 ounces cream cheese at room temperature
- 1/4 cup heavy cream
- 1/4 cup Irish Cream
- green food dye, optional
- For cake: heat oven to 350 degrees. Prepare two 9-inch cake pans. In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, remove from heat. Add cocoa and superfine sugar, and blend.
- In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into a buttered pan, and bake until risen and firm, 30 - 35 minutes.
- For the topping: mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add Irish cream & heavy cream, and mix until smooth.
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