Guinness Chocolate Cake with Irish Buttercream

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For the Guinness Chocolate cake

1 ¾ cups (222 grams) all-purpose flour

2 cups (400 grams) granulated sugar

¾ cup (64 grams) unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon fine salt

¾ cup (170 grams) sour cream or plain full fat yogurt

½ cup fresh vegetable oil

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup Guinness beer

subheading: For the Irish Buttercream:

4 sticks (454 grams) unsalted butter, at room temperature

6 cups (750 grams) powdered sugar, sifted

¼ cup plus 2 tablespoons Irish cream, such as Bailey’s

subheading: For the chocolate drip:

4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped

½ cup heavy cream

sprinkles for topping, optional

Directions at handletheheat.com

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