For St. Patrick’s Day celebrations, make this delectable one-layer Guinness cake with Irish cream icing in under an hour! Jump to the recipe
For today, I’m going to make things short and sweet since, let’s face it, life is busy. Several people will turn 30 this month, including Brian (don’t tell him I warned you). There will also be St. Patrick’s Day, work, travel, and Netflix viewing.
This year, instead of celebrating St. Patrick’s Day, I’m going to my buddy Kathryn’s 30th birthday party, but I assure you that there won’t be any less beer consumed. When we visited Dublin last month, we heard a lot of concerns about American visitors going to Ireland for St. Patrick’s Day only to get wasted. Now, it’s essentially a prerequisite of living in Chicago that you spend this day with the Irish beverage of your choice. In seems like they don’t celebrate it the same manner that we do, but perhaps it’s because they do so all year long. The only difference between being in an ordinary Irish bar in Chicago and being in Dublin was live music. The decor, drinks, and cuisine were all the same. That was pretty amazing.
However, even though I’m not celebrating St. Patrick’s Day in the conventional manner this year, I came up with a recipe that allows us to all indulge together, utilising not one but TWO Irish alcoholic beverages: Guinness and Bailey’s (or Carolan’s, the brand available at Trader Joe’s). Although mixing the two drinks on their own isn’t a good idea (as anyone who has ever had an Irish car bomb will attest to), the tastes blend surprisingly well together. As a result, I split them apart, using Bailey’s in the [cream cheese] frosting and Guinness in the cake. I think the outcomes are fairly significant.
Don’t you just adore the icing swirls? The process is actually very simple. Simply put a thick layer of frosting over the cake, then repeatedly swirl a flat offset spatula (I used this one) through the icing to create a pattern you want. To avoid accidentally cutting into the cake while twirling, make sure the frosting layer is thick (the recipe below should make enough for this one layer).
This recipe was modified from my Single Layer Chocolate Cake with Chocolate Ganache, which has unexpectedly become one of your favourites. Maybe I’ll start a series about one-layer cakes. Since there are only two people living in the house, eating a single layer of cake makes you feel less guilty. I believe that we all need additional justifications for eating cake in our daily lives. Additionally, this cake still feels somewhat healthy because it is made without eggs and butter (although the frosting isn’t). There are many Guinness cake recipes available, but only a select number are as good-for-you as they are mouthwatering. That is, at least, my justification.
This cake’s one-bowl assembly still makes it incredibly simple to create, and you can prepare the frosting while the cake bakes so you can serve it to guests in little more than an hour. Less time spent baking means more time for festivities.
Despite the short preparation time, the cake has a strong Guinness flavour, and the cream cheese frosting’s Irish cream provides a rich, creamy contrast to the cake’s dark, intense chocolate. Hope you give it a try and enjoy it. Greetings on St. Patrick’s Day!
- To make the cake:
- All-purpose flour, 1 1/2 cups
- cocoa powder, 1/4 cup (can use natural or Dutch process)
- 1 cup sugar, granulated
- 0.5 teaspoons of salt
- One-half teaspoon of espresso powder (optional; brings out chocolate flavor)
- one tablespoon of baking soda
- 1 pint of Guinness (or another stout beer)
- Olive oil, 1/3 cup
- Vanilla extract, 1 teaspoon
- 1 teaspoon vinegar made from apple cider (or white vinegar)
- regarding the frosting
- 4 ounces of chilled cream cheese
- 14 cup (1/2 stick) of softened room temperature unsalted butter
- 1 cup of icing sugar
- Bailey’s or Carolan’s Irish cream liqueur, 2 teaspoons, and a pinch of salt
To make the cake:
Set the oven to 350 degrees Fahrenheit. Butter an 8-inch square baking dish. To further ensure that the cake will come out without a mess, I also like to line the pan with parchment paper. Simply draw the outline of the pan’s bottom on a piece of parchment paper, cut it out, and then insert it.
Mix the dry ingredients—flour, cocoa powder, sugar, salt, espresso powder, and baking soda—in a big basin.
Pour the liquid ingredients—Guinness, olive oil, vinegar, vanilla—into the bowl. It should all be whisked together to create a smooth batter. You’ll notice that it might start to foam a little; that’s the result of the baking soda/vinegar combination. Don’t overmix the batter or the cake will be tough; stop whisking when the mixture is incorporated and there are no lumps left.
When the cake springs back when touched and a tester inserted in the centre comes out clean, bake for 32 to 35 minutes in the prepared pan.
After 10 minutes, turn the cake right side up onto a cake plate by inverting the pan onto the rack, releasing the cake, and removing the parchment from the bottom. While you make the icing, let the cake cool.
For the frosting made with Irish cream:
Cream cheese and butter should be beat at high speed for two to three minutes in a large basin using a stand mixer with the whisk attachment or a hand mixer. To make the mixture light and fluffy, you want to add as much air as you can. Irish cream, salt, and powdered sugar are added; the mixture is then thoroughly blended and speedily whipped.
Spread Irish cream frosting over the cooled cake. A thick layer should form, and an offset spatula can be used to swirl it in attractive patterns (I like this one). Serve!
Cake will last up to 4 days in the refrigerator when well-wrapped.