A celebratory cake that’s moist and fudgy.
Ingredients
For the Guinness chocolate cake
- 1¾ cups flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup Guinness
- ¾ cup Greek yoghurt
- ½ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- Shaved chocolate, to garnish
For the Irish buttercream
- 450g butter — softened
- 6 cups icing sugar
- ⅓ cup Irish cream, such as Baileys
Method
For the Guinness chocolate cake
- Preheat the oven to 175°C (155°C fan bake). Line two 20cm-diameter round cake tins with baking paper.
- Whisk the flour, sugar, cocoa, baking soda, salt and baking powder in a large bowl.
- Beat the Guinness, yoghurt, oil, eggs and vanilla in a bowl or jug.
- Gently add the wet ingredients to the dry ingredients and mix well.
- Divide between the prepared cake tins. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes then transfer to a wire rack. If time allows, place the cakes in the freezer to make them easier to ice.
- To make the Irish Buttercream, beat the butter until light and fluffy. Gradually add the icing sugar and the Irish cream. Beat for 3 minutes until smooth.
- Place one of the cakes on a serving platter and spread with buttercream. Top with the other cake and spread the remaining buttercream over the top and sides of both cakes, piping decorations if desired.
- To serve, sprinkle generously with shaved chocolate.