Shortcut Irish Car Bomb Cake
This easy Irish cake has layers of moist stout cake, topped with an Irish Whiskey ganache, and finished off with Irish Cream liquor frosting.
Equipment
- 1 springform pan
Ingredients
- 1 box chocolate or devil's cake mix
- 3 eggs
- 1 12 oz. Bottle Guinness Extra Stout or similar
For Whiskey Ganache
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1 tbsp Jameson's Irish Whiskey or similar
For Irish Cream Frosting
- 1 can cream cheese or vanilla frosting
- 4 oz. cream cheese softened
- 2 tbsp. Irish Cream Liquor
Instructions
For the Stout Cake
- First mix up the cake mix with the stout and eggs and pour into a greased springform pan. Then bake according to the package instructions about 35 minutes (or center comes out clean when toothpick is inserted).
For the Whisky Ganache
- While the cake is baking, add the heavy cream to a small pot and heat up over med-high heat. Just before it start to boil, pull it off and pour over the chocolate chips in a bowl. Add in the Irish Whiskey and whisk until smooth. Let this sit for a while and it will thicken up.
For Irish Cream Cream Cheese Frosting
- In a medium mixing bowl add in the can of frosting, add in half a package of softened cream cheese, and the Irish Cream Liquor. Beat until combined and smooth.
- Once the cake cools a bit, remove from the pan and onto a plate or platter.
- Once cooled, spread the Whiskey Ganache on top on the cake.
- Then spread the frosting on top of the ganache.
- Serve, slice, and enjoy.