Irish Car Bomb Bundt Cake
What would a Holiday celebration be with out dessert……nothing 🙂
I think we have come to the conclusion that Tim and I are dessert eaters. We have dessert almost everyday……..which is why……..well for us, we are fat!!! But who trusts a skinny cook right?
I will take a little extra weight to be able to eat a cake like this! Irish Car Bomb Bundt Cake…….rich, moist, super dark chocolatey, Irish cream filling, and chocolate ganache, if you love dark chocolate this is your cake.
St Patty’s Day is just a week away, and you will need a special dessert, so plan now to make this Irish Car Bomb Bundt Cake. I made it as a bundt cake, but you can also make it into cupcakes…….of which I made a few. Quality control check……as I planned to take the cake to school for Cake Monday! Lets just say I brought home an empty plate from school Monday afternoon!
Since Tim and I no longer drink, neither of us knew what an Irish Car Bomb was……..it’s a shot glass with Jameson Irish Whiskey and Bailey’s Irish Cream, dropped into a glass of Guinness Stout Beer. Even if I still drank, it does not sound good to me……….but those ingredients in a cake……..WHOA!!!!!!! You can make the recipe without the whiskey or the Baileys……..but then it wouldn’t be a Car Bomb……it would just be a Guinness Cake. For the Bailey’s flavor, use Bailey’s coffee creamer as a substitute. There is no substitute for the beer, but the alcohol will cook off, so no worries!
For the cupcakes, I used a melon baller and took a scoop out of the cooled cupcakes, piped the ganache into the hole, then frosted them with the Irish Cream frosting.
I used cute little sprinkles with shamrocks for a touch o’ the Irish. Cupcakes and donuts need sprinkles…….just saying!
For the cake I changed it up a little. I split the cake in half and used the frosting as the filling and warmed the ganache to drizzled it over the cake. It was as beautiful as the cupcakes were cute.
Bake a bundt or a batch of cupcakes using the Irish Car Bomb Bundt Cake recipe for your “Wearing of the Green Day” celebration ……..or anytime you want an awesome cake!!!
- 1 cup Guinness
- 1 cup unsalted butter
- 3/4 cup unsweetened special dark cocoa powder
- 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
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 teaspoons Irish whiskey
- 1 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons Bailey’s Irish Cream or substitute
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Prepare a bundt pan by spraying with non-stick spray and during with cocoa powder.
- Bring Guinness and butter to simmer in medium saucepan over medium heat. Add dark cocoa powder and whisk until smooth. Set aside.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in a large bowl to blend.
- Using an stand mixer, beat eggs and sour cream. Slowly add the Guinness-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat on slow speed just to mix. Using a rubber spatula, fold batter until completely combined.
- Place the batter into prepared bundt pan. Bake the cake for 30-40 minutes or until tester inserted into center comes out clean. Cool cakes on a rack completely.
- Chop the chocolate and place in a large bowl. Heat the cream in microwave for about 1 minute and pour it over the chocolate. Let it sit for one minute and then stir until smooth.If needed return to microwave for 30 seconds to finish melting the chocolate. Add Irish whiskey and stir until combined. Let cool to room temperature it will thickened a bit.
- Mix all the ingredients together in a bowl using in a stand mixer until light and fluffy.