I love baking with booze, it adds an interesting flavor and is a perfect dessert to make for St. Patty’s Day. Here is a recipe I’ve been tweaking for a while now and I think you will love it. Be warned, this will take a while to make. If you need something quicker, check out this post on Bailey’s Cake Balls.
Chocolate Stout Cake
1 c irish stout beer (I used Guinness)
1 c unsalted butter
3/4 c dark coco powder (you can use regular coco, but it will be a very mild cake)
2 c cake flour (regular flour will work, but the cake wise rise in the center too much if you use regular, so make sure to cut the top to make it even)
2 c sugar
1 1/2 t baking powder
3/4 t salt
3 T milk
1/4 c sour cream
Cinnamon Whiskey Buttercream Frosting
1 c butter (at room temperature)
3 1/2 c powdered sugar
1/3 t cinnamon
1 t vanilla extract
1/4 c brown sugar (sifted)
2-4 T irish whiskey (I used Jameson)
Chocolate Stout Ganache
1 c semi sweet chocolate chips
1/3 c irish stout beer (I used Guinness)
Pinch of salt
Whiskey Caramel Sauce
1/2 c irish whiskey (I used Jameson)
1 c brown sugar
1/2 c unsalted butter
1/4 t salt
1/4 c heavy cream
To prepare cake layers:
Pre heat oven to 350 degrees.
Prepare two 8 inch cake pans, by spraying non stick cooking spray.
Heat butter and stout together, just until the butter melts. Remove from heat and allow to cool to room temperature.
In a separate mixing bowl, whisk flour, coco, salt, baking powder and sugar together. Set aside.
Mix eggs, milk and sour cream into the butter and stout mixture until smooth.
Fold the dry ingredients into the wet until no lumps are left.
Divide cake batter into the pans evenly.
Bake for about 35 minutes, or until a toothpick is inserted and comes out clean.
Remove from cake pans and cool on cooling racks until they are room temperature.
To prepare the frosting:
Cream the butter for a minute or two. Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
Add the whiskey, start with one tablespoon and add more until you reach desired consistency . Beat on high for 2-3 minutes, until fluffy and whipped.
To prepare the ganache:
Place chocolate and stout with salt in a double boiler and heat. (You can make your own by boiling water in a pot and then placing a thick glass bowl over the top, making sure to not have the glass touch the water. Here is a video that shows you how)
Stir until it is melted and smooth.
Allow to cool slightly (10-15 minutes)
To prepare the whiskey caramel:
Heat whiskey and sugars in a sauce pan over medium heat until the sugar has melted. Reduce heat to medium low, and simmer until it reaches 235 degrees.
Add in butter and continue to heat until the butter has melted and is combined.
Remove from heat and allow to cool for about 15 minutes.
Whisk heavy cream.
Let the mixture continue to cool for about 15-20 more minutes. Just until it isn’t too hot to touch. (Make sure you make this after you have already started putting the cake together. If the mixture hardens before you pour it on the cake, you will need to warm it up again.)
To put together the cake:
Level the cakes, then brush 2 tbs Irish Stout on the cut side of each cake layer (if desired).
Then spread a hefty layer about 1/2 inch thick on the top of one cake, and then top with the second cake. I lightly frost the tops and sides, making a “naked cake.” (You can frost like you would any other cake, but because it is an adult cake I wanted it to look different) Oh and remember to save a little for the final touches.
Place the cake in the refrigerator.
Take your ganache and pour it over the top of your chilled cake.
Use a spatula to make sure the entire top of the cake is covered, it looks cute if some rolls of the edges.
Return cake to the refrigerator.
Drizzle caramel over the top of chilled cake.
Return the refrigerator and cool until the caramel layer has hardened.
Pipe any remaining buttercream as desired on the edges of the cake