Cake:
1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout (or other dark beer)
1/2 cup of Canola oil
3 eggs
4 oz. Bittersweet chocolate, finely chopped
1. Preheat oven to 350F.
2. Combine the cake mix, Stout, oil, and eggs in a mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between the two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until a toothpick comes out clean when stuck in the middle.
3. Remove from oven and cool in pans for about 15 minutes, then transfer to a cooling rack. Once cooled, frost with Chocolate Cream Cheese Frosting.
1 bottle of Guinness Stout (or other dark beer)
1/2 cup of Canola oil
3 eggs
4 oz. Bittersweet chocolate, finely chopped
1. Preheat oven to 350F.
2. Combine the cake mix, Stout, oil, and eggs in a mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between the two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until a toothpick comes out clean when stuck in the middle.
3. Remove from oven and cool in pans for about 15 minutes, then transfer to a cooling rack. Once cooled, frost with Chocolate Cream Cheese Frosting.
Frosting:
(This is half of a full recipe, as I only needed enough to cover the top of the cake. To make a full recipe, please double the ingredients.)
- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Bailey's
- 1 tablespoon coffee extract (optional)
1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5. When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.
(Having problems with your buttercream? If your mixture turns very soupy after adding the butter, it means the mixture was too warm, or your butter too soft. To resolve, fill a ziploc bag with ice and tape it, or hold it, against the side of the mixing bowl, and your buttercream should come together. If your mixture looks like cottage cheese, it means the mixture was too cool, or your butter was too cold, when added. Just let the whisk run, and your buttercream should come together.)
Once the cake is completely cooled, schmear buttercream on top, and enjoy!
- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Bailey's
- 1 tablespoon coffee extract (optional)
1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5. When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.
(Having problems with your buttercream? If your mixture turns very soupy after adding the butter, it means the mixture was too warm, or your butter too soft. To resolve, fill a ziploc bag with ice and tape it, or hold it, against the side of the mixing bowl, and your buttercream should come together. If your mixture looks like cottage cheese, it means the mixture was too cool, or your butter was too cold, when added. Just let the whisk run, and your buttercream should come together.)
Once the cake is completely cooled, schmear buttercream on top, and enjoy!
It is nowhere near healthy but I strongly recommend trying it!
Forever and Always
