You get Irish Car Bomb CAKE!
Now, I know the name of this cake is rather distasteful, but this cake is named after an American beer cocktail, not a Irish form of domestic terrorism. If you've spent any time in a bar, you're familiar with this drink. It's delicious, but it will also **** you up!
If you're not familiar with this drink, it goes like this: Take 3/4 of a pint of Guinness. Into the Guinness, drop a shot glass full of Baileys Irish Cream and Jameson Irish Whiskey. Now chug!
Somehow, the booze and the beer combine to form something that tastes like chocolate milk. Have several and they also combine to form something that will give you a terrific headache the next day. It's pretty much the greatest drink ever.
So when I saw a recipe for the Car Bomb in CAKE form, I had to try it! I feared it might be a bit of a gimmick (three types of alcohol in one cake?) - but it was fantastic. The cake itself was moist and chocolatey (and I have high standards for chocolate cake!) and the sweet Irish cream frosting perfectly complemented the bittersweet chocolate ganache.
I will definitely be looking for more reasons to make this cake again. Also - Baileys Frosting - why didn't I come up with such a thing? It's fantastic, and would be a delicious on just about any chocolate cake...or straight up off the spoon!
Irish Car Bomb Cake
Adapted from The Biscuit Pusher who adapted it from Smitten Kitchen
For the cake:
- 1 cup Guinness (or other stout beer)
- 1 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 eggs
- 2/3 cup sour cream
- 8 ounces bittersweet chocolate (I used Ghiradelli 70% cacao)
- 2/3 cup heavy cream
- 2 tablespoons butter, softened
- 1-2 teaspoons Irish whiskey (Confession: I didn't have any Jameson, so I just poured in a dash of bourbon! I was afraid it would be too boozy, but next time I will definitely use the full amount of Jameson.)
- 5 cups powdered sugar
- 3/4 cup butter, softened
- 5 tablespoons Baileys Irish Cream
In a saucepan, combine beer and butter and bring to a simmer over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
In a bowl, whisk flour, sugar, baking soda, and salt to blend.
In another large bowl, beat eggs and sour cream with an electric mixer to blend. Add stout-chocolate mixture to egg mixture and beat to combine. Add flour mixture and beat on slow speed until combined. Pour the batter into the two prepared cake pans and bake at 350 degrees for 15 minutes, then lower the temperature to 300 degrees and bake for an additional 15 minutes (until done in the center). Remove cake from oven and allow to cool on a rack.
To make the filling, chop the chocolate and transfer to a heatproof bowl. Heat the cream in a saucepan until simmering and pour it over the chocolate. Let sit for one minute, then stir until smooth. Add the butter and whiskey. Set aside while you are making the frosting.
To make the frosting, whip the butter in a bowl with an electric mixer until light and fluffy. Slowly add the powdered sugar while mixing, and then add the Baileys and whip until combined. (The consistency can be adjusted by adding more powdered sugar or Baileys/milk, if necessary.)
To assemble the cake, place a dollop of the ganache on your serving platter to secure the cake. Place the bottom layer of the cake on the platter and spread the ganache filling over the top. Place the second cake layer on top. Use a knife to smooth any filling that has squeezed out between the layers. Frost the entire cake with the Baileys frosting. (Tip: The texture of the frosting was like spreading play-doh, and the cake didn't look very nice after I had frosted it. I then used an offset spatula dipped in hot water to smooth the frosting.)