Triple Irish Cake

Hello again!

Are you excited about St. Patrick’s Day?

I’ll be honest, I’m not most years. One of our couple friend’s always throws a big St. Patrick’s Day party, and while that’s fun, it completely overshadows the Hubs’ birthday. That’s what happens when your birthday is 3 days before St. Patrick’s Day. I always try to make him an extra special dinner for his birthday, and a cake made from scratch, but a party never really works out.

But I’m excited this year! And it’s all because of this cake! It’s plenty appropriate for St. Patrick’s Day thanks to Bailey’s, 2 Ginger’s whiskey, and Guinness, but is also absolutely perfect for the Hubs birthday. This may be his favorite cake I’ve ever made!

Triple Irish Cake 1

I, despite some Irish roots, do not like Guinness. Yes, I’m playing ridiculous sterotype right now, but it is shocking how many people can’t believe I don’t love it for that very reason. Guinness chocolate cake is an entirely different matter, though. Guinness chocolate cake is my favorite chocolate cake. Ever. It’s moist, chocolate-y, and has just a little, almost undefinable something extra that just takes it over the top.

Add to that an amazing, light White Chocolate Bailey’s Mousse filling, and a decadent Whiskey ganache, and you’ve got a cake that is irrresitable.

It may sound like a lot for a single cake, but it’s much easier and quicker than it seems, and so completely worth it.

I hope you’ll try this delicious cake. If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!

Chocolate Cake

 

Triple Irish Chocolate Cake

Guinness Chocolate Bundt filled with White Chocolate Bailey’s Mousse and enrobed in Whiskey Ganache

For the cake:

1 cup Guinness

2 sticks butter

¾ cup cocoa powder

2 cups sugar

2 eggs

¾ cup sour cream

2 tsp vanilla

2 cups flour

½ tbsp. baking soda

½ tsp salt

 

For the Whiskey Ganache:

6 oz dark chocolate (I used 60% Ghirardelli)

4 ounces heavy cream

2 tbsp Irish whiskey

 

1 recipe White Chocolate Bailey’s Mousse to fill cake

 

Preheat the oven to 350°.

Heat butter and Guinness in a medium saucepan until gently boiling. Turn off heat, add cocoa powder and sugar, and stir until sugar is dissolved and mixture is smooth. Cool to room temperature (I put mine the freezer for 5 minutes).

In a small bowl, combine the flour, salt, and baking powder.

In the bowl of a stand mixer, beat the sour cream and eggs until fully combined. Add in the vanilla extract and mix. Stream in the chocolate mixture, then add the flour mixture and beat until just combined. Pour into well-greased bundt pan and bake for 40-50 minutes until a toothpick inserted in the center of the cake area comes out clean.

To hollow and fill the cake:

Once the cake is completely cool, cut the top 1/3 off the cake. Just enough to give you a level area to make the tunnel. I used a small round cookie cutter to cut little cake rounds out the middle of the cake tube (these make fantastic mini cakes when covered in excess ganache), then smoothed the excess with a knife so it makes a smooth tunnel. If the tunnel is not deep enough, dig more cake out with a spoon or a fork. Be careful not to dig so deep you make a hole through the bottom. Use a shot glass or the back of a spoon to tamp down any loose crumbs you can’t get out of the cake.

Fill the tunnel with freshly made mousse and smooth so it is level with the cake edge. Replace the top 1/3 of the cake, lining up the edges. When you pour the ganache over the cake, it will conceal the cut edges, so that when you cut the cake and pass it out it looks like magic! Refrigerate filled and ganache-d cake for at least 4 hours so the mousse can set.

Fill and Cover Process

To make the ganache:

In a large glass bowl, place the chocolate. Heat the heavy cream in a microwave-safe bowl until hot, about 1 minute. Pour hot cream over the chocolate and cover for 1 minute. Whisk the chocolate and cream together until it comes together and becomes smooth and glossy. Whisk in the whiskey. At this point it may be a little thin, but it will thicken as it cools. I waited about 10 minutes before pouring it over my cake.


 

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8 thoughts on “Triple Irish Cake

  1. Pingback: White Chocolate Bailey’s Mousse | Messy Counters and Floured Paperbacks

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