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Decadent Irish Car Bomb Cake

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A rich and moist chocolate cake infused with stout beer and Irish whiskey, layered with silky Bailey’s buttercream frosting. Perfect for festive occasions and lovers of boozy desserts.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar as substitute)
  • ¾ cup (180ml) vegetable oil (neutral oils like canola preferred)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) Guinness stout beer
  • 3 tbsp Irish whiskey (Jameson recommended)
  • ½ cup (120ml) Guinness stout (for soaking syrup)
  • 2 tbsp Irish whiskey (for soaking syrup)
  • ¼ cup (50g) brown sugar (for soaking syrup)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted (for buttercream)
  • ¼ cup (60ml) Bailey’s Irish Cream (for buttercream)
  • 2 tbsp heavy cream (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk granulated sugar, buttermilk, vegetable oil, eggs, vanilla extract, Guinness stout, and Irish whiskey until smooth and glossy.
  4. Slowly add wet ingredients to dry ingredients, folding gently or mixing on low speed until just combined. Avoid overmixing.
  5. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 28 minutes.
  7. While cakes bake, prepare soaking syrup: combine Guinness stout, Irish whiskey, and brown sugar in a small saucepan. Heat gently, stirring until sugar dissolves. Simmer 2 minutes, then remove from heat and cool slightly.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Prepare Bailey’s buttercream: beat softened butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar, beating well after each addition.
  10. Add Bailey’s Irish Cream, heavy cream, vanilla extract, and salt. Beat on high speed for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  11. Assemble cake: brush first cake layer generously with soaking syrup. Spread thick layer of buttercream on top.
  12. Repeat with second cake layer and syrup, then frost entire cake with remaining buttercream. Optionally, sprinkle cocoa powder or chocolate shavings on top.
  13. Refrigerate cake for at least 1 hour before slicing to let flavors meld and frosting set. Bring to room temperature before serving.

Notes

Use Dutch-processed cocoa powder for best flavor. Avoid overmixing batter to keep cake tender. Apply soaking syrup while cake layers are warm for maximum moisture. Chill cake before slicing to set frosting. For gluten-free, substitute flour with 1:1 gluten-free baking blend. Non-alcoholic and vegan adaptations are possible with ingredient swaps.

Nutrition

Keywords: Irish Car Bomb Cake, chocolate cake, Bailey’s buttercream, stout beer cake, boozy cake, St. Patrick’s Day dessert, whiskey cake

Find it online: https://pokirecipes.com/decadent-irish-car-bomb-cake-recipe-easy-step-by-step-guide/