Welcome back to Friday Feast in Mary's Tavern! Not only was it Lughnasadh last weekend but my hubby's (aka the Knight) birthday. We haven't been able to travel anywhere this year, unless you count the times to the grocery stores. Ahem! Those trips do not count at all. So, we managed to go out near the Sacramento River and have lunch. The weather was perfect--light breeze and lots of boats on the river.
Yet dessert was this scrumptious cake made with two of my favorite ingredients: Guinness and Bailey's Irish Cream. Either are great by themselves. However, when you combine them... oh, my heavenly goodness! As always, feel free to tweak the ingredients to suit your taste.
IRISH CREAM CAKE
3⁄4 cup Guinness Draught Stout (or your favorite Irish beer)
1-1/4 cups sugar
1⁄2 cup vegetable oil
1 teaspoon vanilla extract
3⁄4 teaspoon salt
2 large eggs
2⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
2 (8-ounce) packages cream cheese, softened
1 & 1/4 cups heavy cream
1⁄3 cup Baileys Irish Cream (or your favorite Irish cream)
1⁄2 cup sugar
1/2 teaspoon salt
Cocoa powder, for garnish
Preheat oven to 350ºF.
Prepare an 13x9-inch pan with cooking spray and line with parchment paper.
In a large bowl, whisk together Guinness Draught Stout, sugar, vegetable oil, vanilla extract, and salt.
Whisk in eggs one at a time. Then whisk in cocoa powder and flour.
Pour in cake batter and bake for 20 minutes.
Remove from oven and let cool completely.
Frosting: Use a hand mixer to beat the cream cheese on high.
Pour in heavy cream and Baileys Irish Cream and beat.
Add sugar and salt, then beat until everything is smooth.
Pour frosting over cooled cake.
Refrigerate overnight. Garnish with cocoa powder.