Cake/Cupcakes Guinness Stout with Bailey's Cream Cheese Frosting FAVORITE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 180°C/350°F and butter and line 2 x 23cm (9") springform tins.

Step 2

Melt the butter into the Guinness in a saucepan over low heat.

Step 3

Whisk in the cocoa and sugar and take the saucepan off the heat.

Step 4

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.

Step 5

Whisk in the flour and bicarb until combined.

Step 6

Divide the cake batter between the two tins and bake for 35-45 minutes. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.

Step 7

Leave to cool completely in the tin as it is quite a damp cake and could collapse.

Step 8

Once cake has cooled completely, prepare the frosting. Place the butter, cream cheese, and salt in the bowl of a stand mixer, fitted with a paddle attachment. Beat together at medium speed for 3 to 4 minutes, or until creamy. Reduce speed to low, and slowly add the powdered sugar a little bit at a time. Over low speed, add the Bailey’s Irish cream and vanilla extract and mix until incorporated. Scrape down the sides and bottoms of the bowl, increase mixer speed to medium and beat frosting for 1 to 2 minutes until light and fluffy.