Look at me posting things early! I’ve never done a post like this before, but I’m super excited to be a part of a little blog party celebrating St. Patrick’s Day. So get ready for 11 boozy recipes full of stout beer, Bailey’s Irish Cream, and Irish whiskey. And whatever secret + miracle hangover cure you swear by. Haha, jk. Sort of.
This Irish Car Bomb Cake is probably one of the richest chocolate cakes I’ve ever made. And just to be clear, the title is referring to the beer/cocktail/bomb shot/drink. Not like, an actual event that happened. Had to clear that one up for my fam.
This St. Patty’s Day treat is made up of four towering layers of chocolate stout cake with Bailey’s Irish Cream frosting between the layers. I had intended to cover it with drizzly whiskey ganache, but it sort of turned out to be a whiskey ganache blob that I had to spread out with a spatula. And coerce down the sides of the cake. Still
boozelicious. Uh, sorry.
But I’m not sorry about all of the chocolate going on here. Who needs green stuff on St. Patrick’s Day, right? Honestly, I wish I could have worked some green in here somewhere, but when it comes to food coloring, I somehow get it all over the place. Probably because I’m actually 12 years old on the inside. I am thinking of making a green beer recipe I saw at work, though. So look out for that on the IG. 😉
After the ganache on this cake had set, it was a little more solid than I was expecting. I may or may not have eaten a lot of it right off the top of the cake. In case you’d like your ganache to be a little more fluid, which is what I would recommend, the recipe below has been adjusted for that. Either way, you can’t go wrong!
This cake uses about one bottle of Guinness, and since I’m not really a beer-drinker and there are five more bottles in my fridge, you’re probably going to see many more chocolate stout recipes on bethcakes. It’s only logical, right? Even as someone who doesn’t like dark beers, the combination of stout and chocolate cake is incredible. It has more of a bittersweet flavor, which pairs magically with the Bailey’s frosting. Adding Bailey’s to warm drinks on winter nights is great and all–but whoever first added it to butter and powdered sugar–I love that guy.
Check out the rest of the amazing St. Patrick’s Day recipes from these awesome bloggers!
URBAN BAKES – Sweet & Salty Boozy Irish Truffle Cake
Baking a Moment – Irish Cream Profiteroles
The Cheery Baker – Baileys Mint Chocolate Poke Cake
Grandbaby Cakes – Baileys Mint Chocolate Cream Pie
gotta get baked – Chocolate Baileys Cheesecake
Jessiker Bakes – Guinness Chocolate Cake
Blahnik Baker – Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream
Bakes In Slippers – Guinness Chocolate Stout Milkshake
Chez CateyLou – Guinness Stout Chocolate Donuts
House of Bakes – Drunken Blondie
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup cocoa powder
- 1 3/4 cup granulated sugar
- 3/4 cup oil
- 3 large eggs
- 1 1/2 cup Guinness
- 1/2 cup buttermilk
- 1 cup butter, room temp and cut into tablespoons
- 1/4 cup Bailey's Irish Cream
- 2 1/2 cups powdered sugar
- 3/4 cup semi-sweet chocolate chips
- 4-5 tbsp heavy cream
- 2 tbsp Irish wishkey
- Preheat oven to 350 and line 4 (or two) 8 inch cake pans with parchment paper. Spray pans with nonstick spray.
- Combine flour, baking soda, baking powder, and cocoa powder in a bowl and carefully whisk together.
- In another bowl, combine sugar, oil, and eggs. Mix until incorporated.
- Add the buttermilk and half of the flour/cocoa powder mixture. Mix until just combined.
- Repeat with the Guinness and the rest of the flour/cocoa powder mixture. Mix until completely combined.
- Pour the batter into the prepared cake pans. If you have four 8 inch pans, you can bake all the layers at once. If you have two 8 inch pans, just bake two layers first and refrigerate the rest of the batter. When the first two layers come out of the oven, take the batter out of the fridge. Then, when the cake pans are cool enough to touch, let the two layers cool on a wire rack and you can rinse out the pans and re-prepare them.
- Bake cakes for 23-25 minutes, or until a toothpick inserted into the center of the layers comes out clean. Let the cake layers cool for 10 minutes, then transfer them to a wire rack to cool completely.
- In the bowl of a stand mixer, or large bowl with a handheld mixer, cream butter on medium-high speed until smooth and creamy.
- Add Bailey's and half of the powdered sugar. Mix on low speed until just combined. Then mix on medium speed until completely combined.
- Repeat with the second half of the powdered sugar.
- (If your frosting is too thin at this point, you can add another 1/2 cup powdered sugar.)
- When the cake layers are cool, spread frosting between layers.
- In the bottom of a double boiler, bring about 1 inch of water to a simmer.
- In the top of the boiler, add chocolate chips and heavy cream. Stir continuously until the chocolate chips have almost melted completely.
- Remove from heat and stir until smooth.
- Stir in whiskey. (If you think the ganache is still too thick at this point, stir in one tablespoon of heavy cream at a time until the desired consistency is reached.)
- When the ganache has cooled, pour over the top of the cake.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
For more super fun St. Patrick’s Day things, check out my St. Patty’s Day board on Pinterest!
Fun fact: I was in marching band in high school, and my senior year we marched in the St. Patrick’s Day parade in NYC. It was super ironic because our school colors were green and gold and we totally matched the festivities.