My husband is a huge fan of Guinness so for his birthday I baked him this deliciously moist gluten free Guinness chocolate cake with Bailey’s frosting.
Heading into the holidays this is the perfect weekend bake, it takes no time at all to put together and is a little boozy to warm up those cold winter nights.
If you prefer to not have uncooked alcohol in the frosting then fell free to leave it out.
Let’s get baking…
Start by mixing together all of your dry ingredients, flour, sugar, cocoa, baking soda, baking powder and salt. Set aside. Then whisk together the wet ingredients, yoghurt, oil, eggs, vanilla and beer. Slowly mix the wet ingredients into the dry and stir just to create a smooth batter, do not over mix.
Divide the batter between 2 round, buttered cake tins and bake in a preheated oven at 180C for 30 minutes until a skewer in the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
While the cakes cool, prepare the frosting, beat the butter and sugar until fluffy then slowly add in the Bailey’s.
When the cakes are completely cool, spread ½ the frosting on the bottom cake and place the second cake on top then ice the top of second cake. I generally like the naked look because the frosting is super sweet and can become too much if fully iced.
Ingredients
1 ¾ cups flour (222 g), I used gluten free
2 cups sugar (400g)
¾ cups cocoa powder (64g) or cacao powder
2 tsp baking soda
½ tsp baking powder
1 tsp salt
¾ cup plain yoghurt (170g)
½ flavourless vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup Guinness beer
- Frosting
150g softened butter
1 ½ cups icing sugar
1-2 tblsp Bailey’s
Directions
- Start by mixing together all of your dry ingredients, flour, sugar, cocoa, baking soda, baking powder and salt. Set aside
- Then whisk together the wet ingredients, yoghurt, oil, eggs, vanilla and beer.
- Slowly mix the wet ingredients into the dry and stir just to create a smooth batter, do not over mix.
- Divide the batter between 2 round, buttered cake tins and bake in a preheated oven at 180C for 30 minutes until a skewer in the centre comes out clean.
- Remove from the oven and allow to cool completely on a cooling rack
- While the cakes cool, prepare the frosting, beat the butter and sugar until fluffy then slowly add in the Bailey’s.
- When the cakes are completely cool, spread ½ the frosting on the bottom cake and place the second cake on top then ice the top of second cake. I generally like the naked look because the frosting is super sweet and can become too much if fully iced.
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