Irish car bomb cake

Ingredients

For the Guinness chocolate cake:

• 1 cup stout beer/ Guinness
• 2 sticks unsalted butter
• 3/4 cup unsweetened cocoa
• 2 cups flour
• 2 cups sugar
• 1 1/2 teaspoons. baking soda
• 3/4 teaspoons. salt
• 2 large eggs
• 2/3 cup sour cream

For the Bailey's ganache:

• 8 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tablespoons. butter, room temperature
• 2 teaspoons. Bailey's Irish cream

For the Bailey's buttercream frosting:

• 2 sticks unsalted butter, room temperature
• 6-8 cups powdered sugar, sifted
• 1/3 cup Bailey's Irish cream, then keep adding until desired consistency is reached

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Irish cream, the homemade baileys

Preparation

• 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!