In honor of St. Patrick’s day, I made a cake with all components of the famous cocktail: Guinness, Irish Cream and Jameson. This cake is absolutely delicious, and despite the alcohol content isn’t overwhelming at all.
For my version, I baked a chocolate cake with Guinness in it, topped it with chocolate ganache made with Jameson, and then frosted it with frosting with Irish cream in it.
I made the cake in the simplest way possible, by using a boxed cake mix and substituting the water in the cake with Guinness. You can do this with pretty much any cake mix, but I used Devils Food cake. The chocolate flavor is really brought out with the Guinness and doesnt end up tasting too much like beer.
I baked the cake as directed in the instructions, replacing the water with the beer, and got 2 delicious cakes from it.
After that I made the chocolate ganache with chocolate, heavy cream, butter, and whiskey.
After letting the ganache cool for about a half hour until it thickened up, I cut each of my cakes into two layers, and then spread the ganache on top of each layer and let it set.
In the meantime, I made the frosting from butter, powdered sugar, and Irish cream
I took the frosting, added it onto the ganache on each layer of the cake, and put the cake together. Then I frosted the entire cake with the frosting.
I didnt frost it that well because I added a layer of fondant on top of the buttercream to cover the whole cake and make it look pretty. But you could definitely skip that step and just use the frosting.
IRISH CAR BOMB CAKE RECIPE
For the Cake:
- 1 box (15.25oz) chocolate cake mix
- 1 1/4 cup Guinness Stout
- 3 eggs
- 1/2 cup vegetable oil
For the Ganache Filling:
- 2 cups semisweet chocolate chips
- 1/2 cup butter
- 6 teaspoons Irish whiskey
For the Baileys Frosting:
- 2 cups butter, at room temperature
- 5 cups powdered sugar
- 8 tablespoons Bailey’s Irish Cream
- Preheat oven to 350ºF and grease two 9 inch cake pans
- Prepare the cake batter as directed, replacing the amount of water in the instructions with the Guinness and bake as directed. For the chocolate cake mix I used, the instructions called for 1 1/4 cup water, 3 eggs and 1/2 cup vegetable oil, so I added 1 1/4 cups Guinness, 3 eggs and 1/2 cup vegetable oil to my mix, and baked my cakes for 25 minutes.
- Cool the cakes completely and remove from the pans.
- Microwave the chocolate and butter in microwaveable bowl on high in one minute increments until butter is melted. Stir until chocolate is completely melted.
- Add in the whiskey and stir until mixed.
- Cool 5 minutes until the ganache thickens slightly.
- Using a mixer, whip the butter for about minutes until it is fluffy, then gradually add in the powdered sugar until it is all incorporated.
- Add in the Baileys and whip for another few minutes, until it is mixed in.
Assemble the cake:
- Spread a layer of chocolate ganache on top of each cake layer. Let sit for a few minutes until it hardens
- Spread Baileys frosting on top of ganache layer. Then top with next cake layer and repeat.
- Once all layers are stacked, frost the rest of the cake with the remaining frosting.
Pingback: Irish Cream Sugar Cookies - Jess Loves Cooking