Did you know this guinness chocolate cake with irish buttercream recipes ? .. The composition of this cake recipe is very simple. You don’t even need an electric mixer! Therefore, you only need to clean the stand mixer (freeze) container once.
The cake base contains sour cream, which can bring a lot of water and moisture to the cake, while Guinness beer can be used as a liquid, which gives it a strong taste that resembles roasted coffee, and is very suitable for chocolate.
Feel creative anytime by decorating this cake! We went for a “naked” look with the sides of the cake protruding from the ice. Focus this attention on the drop filling chocolate. You can frantically celebrate the festival by coloring green food and spraying alfalfa or gold coins.
Or make it classic with chocolate mulch or even a salty caramel mist for delicious decoration.
How to Make Guinness Chocolate Cake with Irish Buttercream
How to Make MOIST Cake
Be especially careful to avoid an overdose of flour and cocoa powder in this recipe as this will result in a thick, dry or hard bun. The best way to ensure this never happens is to use a digital kitchen scale to measure ingredients by weight. This will always improve your baking effect!
If you do not have this ingredient, use a spoon and a spirit level to measure the dry ingredients.
How to Prevent Your Chocolate Cake from Sinking
Ensure the oven temperature is correct, baking powder and soda powder fresh, and all ingredients are properly measured. Avoid over-mixing the mixture. Bake the dough as soon as possible after mixing (do not let it stand for hours). Bake in the middle of the oven and do not open the oven door unnecessarily. Finally, do not bake the cake. Cake or toothpicks test should be clean!
This is a very rich and moist recipe for cakes, so if the bun sinks a little in the middle, don’t worry. Never ruin! Just use a serrated knife or a cake leveler to level the cake to get a flat layer.
Perfect Bailey’s Irish Cream Buttercream
Ensure that the butter is completely at room temperature to melt in a soft foam. Also be sure to use ground sugar powder. Not sure if your sugar is correct? Check out my 6 perfect cream tips.
Whatever you do, do not skip sifted sugar! ! Otherwise, you will get unappealing cakes. If you want this recipe to be non-cooked alcohol free, please feel free to replace the Irish cream with regular cream.
Can I bake this with different sized baking pans?
Probably! Simply do some math to set the time and calculate the volume. Check out Wilton’s handy guide for switching cookie pans.
How to Make Cake Ahead of Time
You can completely wrap the uncooled, unedged, and chilled layer of cake in several layers of plastic wrap. Placed in a freezer bag. Store at room temperature for up to 4 days or freeze for two months. Dissolve overnight in the refrigerator (do not dissolve at room temperature, otherwise it will form a cake bun).
How to Store Frosted Cake
Since frost is a protective seal that keeps the cake moist and tender, frozen cakes can be stored in room temperature cool and dry for 2-3 days. Especially this frost because it contains some alcohol content that needs to be further preserved. Cover the cake stand to keep frosting and decoration intact. Do not use a plastic wrap, as the plastic wrap will not only destroy your frost, it will also cause condensation and cause the frost to separate.