Saturday, February 3, 2018

Nutty Irish Car Bomb Cake


First, let me say that Jake and I spent all of January 'no-sugar added.' That meant that he stopped putting honey in his morning tea, I fanatically read labels and skipped anything that had sugar in it (read my post Sugar By Any Other Name), and we completely eliminated our dark chocolate squares while snuggling on the couch after the boys were in bed.

Second, as the month ended, we started talking about what we would carry forward into an on-going habit and what we were going to add back in. Needless to say, he already had some requests fro breaking his sugar fast. I mentioned a lemon meringue pie since I had received a bag full of Meyer lemons from my parents' tree. He said, "I know it's not March yet, but I really love your Irish Car Bomb Cupcakes."

I've always found that name worrisome, but figured I would just have to explain. The 'Irish Car Bomb' is a cocktail: Guinness, Irish Cream, and Whiskey. Another favorite March libation, from my college days, was the 'Nutty Irishman': Whiskey, Irish Cream, and Frangelico. So, I think I blended those together and created a Nutty Irish Car Bomb.

This is a Guinness chocolate cake filled with whiskey ganache, topped with a Frangelico glaze. It's incredibly rich, so serve small slices.

Ingredients

Cake
  • 2 eggs
  • 1 C organic dark brown sugar
  • 1 C sour cream
  • 1/2 C olive oil
  • 2 t vanilla
  • 1 t pure coffee extract
  • 1 C unsweetened cocoa powder
  • 2/3 C Guinness
  • 2 C flour
  • 1-1/2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1/2 C semisweet chocolate chunks

Ganache
  • 2 C heavy whipping cream
  • 2 C semisweet chocolate chunks
  • 3 T whiskey
  • 1/2 t salt

Glaze
  • 2 C powdered sugar
  • 2 T cocoa powder
  • 1 T whipping cream
  • 2 T Frangelico


Procedure

Cake
Preheat oven to 350 degrees F. Butter a pan. I used a 9" square pan.

In large mixing bowl whisk together egg, sugar, sour cream, oil, vanilla, and coffee extract until well blended. Add in the cocoa powder and Guinness. Whisk until all dry ingredients are moistened.

Add flour, baking soda, baking powder, salt, and chocolate chunks. Mix until just combined.

Pour into prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before inverting onto a wire rack to cool completely.

Ganache
Place whipping cream in a medium saucepan and heat over medium heat until bubbles begin to form on the side of the pan. Add in the chocolate chunks and swirl to make sure they are covered with the warmed cream. Let stand for 3 minutes. Pour in the whiskey and whisk until smooth.

Cool in refrigerator until it thickens, at least 30 minutes. Whip until desired consistency to fill and frost the cake.

Glaze
Whisk all of the ingredients together until smooth.

To Assemble
Slice the cake in half. Spoon half of the ganache onto the cut surface. Spread out the filling until even. Place the second cake layer on top. Spoon the remaining ganache over the top and spread evenly over the top and along the sides. When ready to serve, pour the glaze over the top. Serve immediately.

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