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Categories:
flour cocoa Espresso powder baking powder baking soda salt vegetable oil sugar eggs Greek yogurt vanilla bottles butter confectioners sugar chocolate curls
Viewed: 95 - Published at: 6 years agoIngredients
- 3 cups Flour
- 1-1/2 cup Cocoa Powder Plus Extra For Coating Your Pans
- 2 Tablespoons Espresso Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Vegetable Oil
- 4 cups Sugar
- 4 whole Eggs
- 1 cup Greek Yogurt
- 3 teaspoons Vanilla
- 3/4 bottles Guinness, 12 Ounce Bottle
- 4 whole Sticks Butter, At Room Temperature
- 8 cups Confectioners Sugar (Sifted)
- 1/4 cups Plus 2 Tbsps Irish Cream (I Used Bailey's)
- Optional For Garnish: Chocolate Curls
Method
- Preheat oven to 350°F. Grease three 8" cake pans and dust the pans with cocoa powder.
- In a large mixing bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Mix to combine. Set aside.
- In the bowl of a stand mixer over medium-low speed, mix together the vegetable oil and sugar just until combined. Add eggs, yogurt and vanilla. Mix this too just until combined.
- Slowly add the dry ingredients into the wet, mixing as you go. Once it is all mixed together, add the beer. Mix for three minutes on medium-high speed.
- Divide batter between the three cake pans. Bake in a 350°F oven for 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Prepare the frosting. In the clean bowl of a stand mixer, beat butter until light and fluffy. Add confectioners' sugar and Irish cream. Beat until fluffy. This takes a few minutes.
- Once the cakes come out of the oven, let them cool on cooling racks for ten minutes. Then flip them out of the pans and let them completely cool before frosting.
- Divide the frosting into three equal amounts. Put one of your cakes, flat side up on your cake platter and assemble. Spread frosting between each layer and then cover the top of the cake. Garnish with chocolate curls.
