Chocolate Guinness Mini Cakes with Baileys Buttercream
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AuthorMegan | Strawberry Blondie Kitchen
Yield16servings
Guinness and Baileys are a match made in Heaven in this Chocolate Guinness Mini Cakes with Baileys Buttercream. It's decadently moist, rich and the perfect ending to your St. Patrick's day festivities.
Ingredients
Guinness Chocolate Cake
3 1/2 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
1 cup sour cream
1 cup canola oil
4 large eggs
1 tablespoon vanilla
1/2 cup hot coffee
1 cup Guinness Stout, room temperature
Baileys Buttercream
1 cup unsalted butter, at room temperature
2 1/2 cup powdered sugar
1/4 cup Baileys Irish Cream
Green sprinkles for decoration
Instructions
Guinness Chocolate Cake
Preheat oven to 350° Spray a large jelly roll pan (12x17) with cooking spray and line the bottom with parchment paper.
Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Set Aside.
In the bowl of your stand mixer, beat sugar, sour cream, canola oil, eggs and vanilla extract until combined.
Very slowly, add in the flour mixture, a little bit at a time, until fully incorporated.
Fold in 1/4 cup hot coffee followed by 1/2 cup Guinness. Repeat 1/4 cup coffee, 1/2 cup Guinness and fold in until combined.
Pour batter into jelly roll pan and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool completely.
When cool, using a 2 1/2" circle cutter, cut out circles from the sheet cake.
Slice each round in half.
Baileys Buttercream
In the bowl of your stand mixer, using the whisk attachment, beat butter until fluffy, about 5 minutes.
Add in powdered sugar and combine.
Slowly add in Baileys and whip for 2 minutes.
Place half the buttercream into a pastry bag fitted with a 2D tip.
To assemble
Place about 1 1/2 tablespoons onto the bottom of each mini round. Spread out to cover entire bottom. Place on the top mini cake and dollop a small amount of buttercream frosting from the pastry bag. Garnish with green sprinkles if desired.
Notes
*I had quite a lot of cake left after cutting out the rounds so I crumbled up the cake, added frosting and peppermint extract, dipped them in chocolate and made them into Mint chocolate cake balls.
CoursesDessert
Nutrition Facts
Serving Size16 servings
Amount Per Serving
Calories306
% Daily Value
Total Fat15 g
23%
Saturated Fat5 g
25%
Cholesterol44 mg
15%
Sodium93 mg
4%
Total Carbohydrates40 g
13%
Dietary Fiber1 g
4%
Sugars28 g
Protein2 g
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/chocolate-guinness-mini-cakes-with-baileys-buttercream/