Guinness cake with Whiskey Icing
This is my new Go-To cake. I modified a recipe from King Arthur Flour (see below) and ended up with this. Happy St Patrick’s Day!
1 1/2 tsp Baking Powder
1 tsp Salt
65g Cocoa Powder
226g Unsalted Butter
8oz Stout (Guiness)
200g Granulated Sugar
175g Light Brown Sugar
For the Icing
226g Cream Cheese (1pkg)
1.5oz Bourbon or other Whiskey
2.5 cups Confectioner’s sugar
First mix the flour, salt, and baking powder. You can run it through a siv first if you want… but I mainly did that in the video just because it looks cool. You can just give it a quick whisk.
Mix the Eggs with the Buttermilk.
Melt the butter and add the stout, cocoa, and sugars. Let that cool before combining it with the egg mixture.
Combine the dry ingredients with the wet and mix until it just comes together. Don’t worry about lumps.
Line a cake pan with butter and flour and cut a round of parchment paper in the bottom. Pour in your batter and bake at 350 degrees F. for 40-45 minutes. Remove and let it cool in the pan for 1 hour. Turn it out and drizzle on your icing.
To make the icing, just combine the room-temperature cream cheese with the whiskey and powdered sugar.
Seriously. Try this cake.
Original recipe from King Arthur Flour: