Guinness Chocolate Cake with Irish Cream Frosting (Irish)

A rich decadent Guinness chocolate layer cake frosted with Irish cream frosting. It will have you step dancing in no time. No lessons needed.

Guinness Cake:
3 cups all-purpose flour, unbleached
1½ cups cocoa powder
2 Tbsp. espresso powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup vegetable oil
4 cups sugar
4 large eggs
1 cup Greek yogurt
3 tsp. pure vanilla extract
9 oz Guinness beer

Irish Cream Frosting:
4 sticks butter, at room temperature
8 cups confectioners' sugar, sifted
¼ cup + 2 Tbsp. Baileys Irish Cream Whiskey

Garnish:
chocolate curls

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease three 8" cake pans and dust with cocoa powder.

In a large mixing bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Mix to combine. Set aside.

In a stand mixer over medium-low speed, mix together the vegetable oil and sugar just until combined. Add eggs, yogurt and vanilla. Mix this too just until combined.

Slowly add the dry ingredients to the wet. Once it is all mixed together, add the beer. Mix for three minutes on medium-high speed.

Divide batter between the three cake pans. Bake in a preheated oven for 30 minutes or until a toothpick inserted comes out clean.

Prepare the frosting. In a stand mixer, beat butter until light and fluffy. Add confectioners sugar and Irish cream. Beat until fluffy. This takes a few minutes.

Once the cakes come out of the oven, let them cool on cooling racks for ten minutes. Flip them out and let them completely cool before frosting.

Divide the frosting into three equal amounts. Spread between each layer and cover the top of the cake. Garnish with chocolate curls.

Makes 10 servings.