Irish car bomb cake

Dessert
8 servings
Very Easy
1 h 5 m

Ingredients

8

For the Guinness chocolate cake:

For the Bailey's ganache:

For the Bailey's buttercream frosting:


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Preparation

Preparation20 min
Cook time45 min
  • To make the cake, preheat oven to 350 F. Grease two cake pans and line with a circle of parchment paper on the bottom. Combine stout and butter in a medium saucepan over medium heat.
  • Add the cocoa and whisk until smooth. Remove from heat and allow to cool slightly. In a large mixing bowl combine the flour, sugar, baking soda and salt.
  • In the bowl of an electric mixer beat together the eggs and sour cream to blend. Add stout mixture and beat to combine. Mix in dry ingredients on low until incorporated.
  • Divide batter among cake pans and bake until an inserted toothpick comes out clean, about 35 minutes (for me it took a little longer, but again, blame the oven). Cool completely.
  • To make the ganache, place chocolate in heatproof bowl. Heat cream in saucepan until simmering, then pour over chocolate, let sit for 1 minute, then stir until smooth. Add butter and Bailey's and stir until combined.
  • Set aside until cool and thick enough to be piped (you can use the refrigerator to speed the process but stir every 10 minutes to ensure even cooling).
  • To make the frosting, place the butter in the bowl of a stand mixer and beat on medium high until light and fluffy. Gradually add powdered sugar until incorporated. Mix in Bailey's until smooth. Add more if necessary until frosting has reached a good consistency for piping or spreading. Frost the cakes as desired and enjoy!


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