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For the dough
For the frosting:
In a saucepan, pour the beer and add the butter. Heat until all the butter is melted, remove from heat, and add the unsweetened cocoa. Stir until the mixture is well combined and wait for it to reach room temperature.
In the mixer bowl, beat the eggs and sugar until the mixture is light and fluffy. Pour in the mixture formed by beer, butter, and cocoa, stirring at medium speed. Add the sifted flour, baking powder and salt one tablespoon at a time.
Pour the mixture into a 26 cm cake pan greased and floured with cocoa.
Bake in a static oven at 175 ° C for 45 minutes. Test with a toothpick to ensure correct cooking. Allow to cool completely on a wire rack before cutting the base in half.
Prepare the frosting by whipping the soft butter with the icing sugar in the mixer bowl. Continue until the mixture is fluffy. Add the Baileys slowly and continue to mix until well incorporated.
Fill the cake with frosting, creating an intermediate layer between the two slices about 2 cm thick, then completely cover the outside.
Recipe by Frollemente