Chocolate Guinness Cake with Whipped Cream Cheese Frosting

Cake Ingredients:

    • 2 1/2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 10 Tablespoons butter, melted
    • 1 can (14.9 oz) Guinness Beer
    • 3/4 cup cocoa powder
    • 1 1/2 cups sugar
    • 1/2 cup dark brown sugar
    • 1/2 cup plain Greek yogurt
    • 2 eggs

Frosting Ingredients:

    • 1 1/2 cups heavy cream
    • 2 packages (8 oz. each) cream cheese (room temperature)
    • 8 oz. Mascarpone cheese (room temperature)
    • 2 cups powdered sugar
    • 2 teaspoons vanilla extract

-Preheat your oven to 350 degrees fahrenheit. Spray two 9-inch cake pans with

spray, then line the bottom of each pan with parchment.

-In the bowl of your mixer, combine flour, baking powder, baking soda and salt

with the whisk attachment.

-In a medium bowl, whisk together melted butter, Guinness beer, cocoa powder, sugar

and brown sugar.

-In a small bowl, whisk together eggs and yogurt until smooth.

-Whisk the egg mixture into the Guinness mixture.

-Pour the wet mixture into the mixer with the dry ingredients and mix until

smooth (about 2 minutes).

-Pour the batter into the two prepared pans, dividing as equally as possible.

-Bake for 32-35 minutes, until a toothpick inserted in the middle of each cake comes

out clean.

-Let the cakes cool for approximately 10 minutes and then remove them from the

pans onto a wire rack. Allow the cakes to cool completely (at least 90 minutes) before

frosting.

Prepare the frosting:

-Using the whisk attachment, whip the cream in the bowl of your mixer for 2 to 3

minutes (until stiff peaks form). Remove the cream into a separate bowl.

-Add the cream cheese, Mascarpone cheese and powdered sugar to the bowl of

your mixer. Using the paddle attachment, beat until smooth.

-Add the whipped cream back into the mixer, and slowly mix the whipped cream into

the cheese mixture until incorporated.

-To frost the cake, you will have enough frosting to either:

1. keep the two cakes intact, with frosting between the two layers and on the

sides and top of the cake

or

2. Slice the two cakes horizontally so that you have 4 cake layers, with frosting

between the layers and on top of the cake (there will not be enough frosting

to frost the sides of the cake if you have frosting between the 4 layers)