Guinness® Chocolate Cake with Irish Cream Buttercream
Guinness® makes this chocolate cake moist with deep chocolate flavor with hints of coffee and is topped with a decadent Irish cream buttercream frosting.
Preheat oven to 350 °F. Grease a bundt cake pan and lightly dust it with cocoa inside.
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with an electric mixer beat the eggs until they are light lemon colored.
Mix the coffee granules into the Guinness®. Slowly add the Guinness®, buttermilk, melted butter, and vanilla to the eggs, beating until combined well. Add the dry mixture to the bowl and beat on medium speed until just combined.
Pour into the prepared bundt pan. Bake in the preheated oven for 55-65 minutes or until a cake tester or toothpick inserted comes out clean.
Remove from the oven and let sit for 5 minutes, then invert the cake onto a baking rack. Let cool completely.
To prepare the frosting, place the butter in a large bowl. Beat until light and fluffy. Add 2 cups of powdered sugar. Beat into the butter until incorporated.
Beat in the Irish cream until mixed in completely.
Add in the remaining powdered sugar, 1/2 cup at a time, until you have reached the desired consistency of icing that you prefer. You can make it light and fluffy or thick frosting if wanted.
Frost the cooled cake. Slice and serve.
Store in a closed container at room temperature for up to 2 days.
Notes
You can omit the coffee in the cake if you don't have it, but it really amps up the chocolate flavor.