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
Irish stout and butter with cocoa.
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
Chopped chocolate for the ganache.
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.
Ready for the oven!
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.
She has been a little depressed about this birthday, moping around the house, saying things like “I can’t believe I’m so old”, “it’s all downhill from here”, “look at my grey hairs” etc.
I wanted to surprise her today with a very special cake, one that combines the celebration of her birthday with her love of stout beer. (A love we don’t share)
Mission accomplished. It was almost too obvious, right?
A Chocolate STOUT Cake!
I found this recipe on http://www.epicurious.com that was originally published in Bon Appetit by Barrington Brewery, MA in 2002. I used the Chocolate Bunny Stout from Rhinelander Brewing Co. instead of Guinness! YUM.
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
* I added 1 single-serve pack of Starbucks Via instant coffee
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Butter and beer.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate (and instant coffee) and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
The cake looked and smelled beautiful throughout the creating process. However, after reading some of the responses to the original recipe posting, I decided to let the cakes cool almost completely in the pans before transferring them to a wire rack. MY CAKES STILL STUCK! The parchment on the bottom of the cake pans is a MUST! I had a nightmare trying to frost the cakes back together. Also, the three tiered cake was a little tall, when making this recipe again I will either do 2 cakes or a bundt cake.