- 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.
To Assemble the cupcakes:
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.
To assemble the cake:
For the cake split the cake in half and use the frosting to fill the cake. Warm the ganache and drizzled over the cake.