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Irish Car Bomb Cake

Irish Car Bomb Cake

Get ready to embark on a decadent culinary journey that combines the rich, robust flavors of Guinness stout, luxurious chocolate, and a seductive Irish cream liqueur glaze! This Irish Car Bomb Cake isn't just a dessert—it's an experience that will tantalize your taste buds and transport you straight to the heart of Ireland. Perfect for adventurous bakers and those who love a little alcohol-infused indulgence, this cake promises to be the showstopper at any gathering, delivering a knockout punch of flavor that will leave your guests begging for the recipe.

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Iris
Serves: 12 servings

Ingredients

  1. 1 cup Guinness stout
  2. ½ cup unsweetened cocoa powder
  3. 1 cup unsalted butter
  4. 2 cups sugar
  5. 4 large eggs
  6. 1 cup sour cream
  7. 2 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 1 teaspoon salt
  10. 1 cup Irish cream liqueur

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
  2. In a large saucepan, combine Guinness stout and unsweetened cocoa powder. Heat over medium heat, whisking constantly until the mixture is smooth and well-blended.
  3. Add unsalted butter to the Guinness-cocoa mixture and continue heating until the butter is completely melted. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together sugar and eggs until light and fluffy. Gradually mix in the sour cream until fully incorporated.
  5. Pour the warm Guinness-cocoa-butter mixture into the egg mixture, stirring continuously to prevent curdling.
  6. In a separate bowl, sift together all-purpose flour, baking soda, and salt.
  7. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, which can result in a tough cake.
  8. Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
  9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and let the cake cool in the pan for 10-15 minutes.
  11. While the cake is cooling, prepare the Irish cream liqueur glaze by mixing the liqueur with powdered sugar until smooth.
  12. Once the cake has cooled, poke holes throughout the top using a fork or skewer.
  13. Slowly pour the Irish cream glaze over the cake, allowing it to seep into the holes and cover the surface.
  14. Let the cake sit for at least 30 minutes to allow the glaze to fully absorb.
  15. Slice and serve at room temperature. Optional: Garnish with whipped cream or chocolate shavings.

Tips

  1. Temperature is Key: Ensure all ingredients are at room temperature before mixing to achieve a smooth, consistent batter.
  2. Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain the cake's tender crumb. Overmixing can lead to a tough, dense cake.
  3. Check Doneness Carefully: Use the toothpick test to ensure the cake is perfectly baked—it should come out with just a few moist crumbs.
  4. Glaze Absorption Technique: Poking holes in the cake allows the Irish cream glaze to penetrate deeply, maximizing flavor intensity.
  5. Make Ahead Friendly: This cake actually tastes better the next day as the flavors continue to meld and develop.
  6. Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer preservation.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 55g

Protein: 6g

Fat: 22g

Saturated Fat: 13g

Cholesterol: 110mg

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