A grown-up chocolate cake with a dark sumptuous tender sponge and the. dreamiest bailey’s cream cheese topping. The ideal cake for St.Patrick’s day celebration this beautiful cake not only contains that liquid velvet in its batter, but the final appearance also resembles a pint of Guinness.
Heat oven to 180°C. Line a deep 8” loose bottomed cake tin with parchment paper. Add the Guinness, butter, treacle and light brown sugar to a saucepan. Melt together over a low heat until the butter has just about melted. Pour into a jug and allow to cool while you get on with the dry ingredients.
In a bowl, large enough to take both wet and dry ingredients later, combine flour, cocoa powder, baking powder, bicarbonate of soda, salt and coffee powder. Give a brief stir with a whisk or wooden spoon to mix thoroughly.
Once the wet ingredients. Have cooled, whisk in the buttermilk and eggs.
Pour the wet ingredients into the dry and whisk until no lumps remain. Pour the batter into the prepared cake tin and bake for 45 - 50 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely in the tin before removing.
To make the frosting, using a freestanding electric mixer or handheld electric mixer whisk the butter until pale and fluffy. Sieve in half of the icing sugar then mix slowly until mostly incorporated. Turn speed up and whisk until a smooth and light in colour. Repeat with the remaining icing sugar. Add the cream cheese and baileys and give another quick whisk together.
Place the cake on a cake stand or plate and dollop the icing on top. Using a palette knife or crank spatula push it to the edge. Run the knife around the edge to flatten the sides until it resembles a pint of Guinness. Slice & Enjoy.