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 cup Guinness stout
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup Irish cream liqueur
Instructions
- 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.
- 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.
- Add unsalted butter to the Guinness-cocoa mixture and continue heating until the butter is completely melted. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together sugar and eggs until light and fluffy. Gradually mix in the sour cream until fully incorporated.
- Pour the warm Guinness-cocoa-butter mixture into the egg mixture, stirring continuously to prevent curdling.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt.
- 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.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10-15 minutes.
- While the cake is cooling, prepare the Irish cream liqueur glaze by mixing the liqueur with powdered sugar until smooth.
- Once the cake has cooled, poke holes throughout the top using a fork or skewer.
- Slowly pour the Irish cream glaze over the cake, allowing it to seep into the holes and cover the surface.
- Let the cake sit for at least 30 minutes to allow the glaze to fully absorb.
- Slice and serve at room temperature. Optional: Garnish with whipped cream or chocolate shavings.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before mixing to achieve a smooth, consistent batter.
- 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.
- Check Doneness Carefully: Use the toothpick test to ensure the cake is perfectly baked—it should come out with just a few moist crumbs.
- Glaze Absorption Technique: Poking holes in the cake allows the Irish cream glaze to penetrate deeply, maximizing flavor intensity.
- Make Ahead Friendly: This cake actually tastes better the next day as the flavors continue to meld and develop.
- 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