I know, I am a little behind in posting this delectable Irish treat, but better late than never!
Especially when it comes to this irresistibly rich and perfectly boozy dessert!
My dad brewed his own Irish Stout for St. Patrick’s Day, so of course I wanted to incorporate it in to the traditional family meal of corned beef and cabbage somehow, and what better way than mixed with chocolate in a cake!
It has all of the elements of the Irish Car Bomb beverage:
Irish Stout beer, Jameson Irish whiskey, and Bailey’s Irish Cream.
Isn’t the point of St. Patty’s day to get your drink on? This cake is the perfect compliment to whatever you find yourself sipping on.
Irish BOOZE Cake
- 1 cup stout (such as Guinness, I used my dad’s home brewed Irish Stout)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 1 to 2 teaspoons Irish whiskey (I used Jameson and at least doubled the recipe- add to taste)
- 1 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Prepare two 8″ cake pans with parchment circles on bottom. (I also sprayed with nonstick spray)
- Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add the stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined.
- Divide batter evenly among the two cake pans. Bake for 20 minutes, then reduce oven temperature to 300 degrees and bake until tester inserted in center come out clean, about 10 minutes longer. Cool completely on rack.
- Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.
- Add the butter and whiskey and stir until combined. Let cool to room temperature and until thickened a bit.
- Mix all the ingredients together in a bowl using an electric mixer until light and fluffy.