This boozy chocolate stout cake is covered in a whiskey glaze then topped with Bailey’s frosting. The ultimate St. Paddy’s day treat.
Booze and cake is everything that I need right now. The Hubs and I looked ahead at our schedules for the next few months and its not looking pretty. Ok, its all great and exciting things, but just A LOT of great and exciting things. Sooooooooo many things. Don’t worry. I think we’ll live, but we will need rewards to keep us motivated.
This is where an Irish Car Bomb cake steps in.
I don’t recommend fueling a busy lifestyle will booze and cake. You’ll need carbs and protein for that, but there is nothing wrong with rewarding yourself for your hard work.
On a normal day I would choose either booze OR cake for a reward, but since the crazy work level has been taken up a notch in our house, I choose this Irish Car Bomb cake that combines two of my favorites into one easy to consume slice.
Ok, let’s be real, i’ll probably still wash this down with beer. It’s the Irish way.
Guinness chocolate cake. Jameson glaze. Bailey’s Irish Cream frosting. Irish car bomb cake is perfectly seasonal for St. Patrick’s Day, but it’s also a well rounded reward for those times when you bite off more than you can chew, but manage to get it all done anyway.
Boozy Chocolate Stout Cake
This chocolate stout cake with Bailey's frosting has a boozy whiskey glaze.
For the Guinness cake
- 1 cup Guinness beer
- 1/2 cup butter cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 eggs beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
For the whiskey glaze
- 2 tablespoons butter
- 1 cup white sugar
- 1/2 cup Irish whiskey
For the Bailey's frosting
- 2 cup butter 4 sticks, at room temperature
- 5-6 cups powdered sugar
- 3/4 cup Bailey's Irish Cream
- 3 teaspoons vanilla extract
- Grease two 9-in. round cake pans and line the bottom with parchment paper; set aside.
- In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.
- Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth.
- Pour batter into prepared pans.Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
- Meanwhile, make the glaze by heating butter, sugar and whiskey in a small saucepan over low heat. Whisk constantly until butter melts and sugar dissolves.
- Carefully slice each layer of cake horizontally to create 4 cake layers.
- Brush each layer generously with whiskey glaze. Allow to absorb for at least 20 minutes.
- Meanwhile make the frosting by beating together butter, 4 cups powdered sugar, Bailey's Irish Cream and vanilla extract in large mixing bowl until well combined. Add additional powdered sugar 1/2 cup at a time until desired consistency is achieved.
- Spread one cake layer with frosting. Stack another layer on top and repeat until all layers are stacked. Spread the top and sides of the cake with frosting.
- Slice and enjoy!
More awesome chocolate desserts
- Chocolate Cookie Butter Donut Holes
- Dark Chocolate Salted Caramel Cookies
- Chocolate Peanut Butter Swirl Bundt Cake