Skip to main content

Nutty Irish Car Bomb Cake #OurFamilyTable


Today, the From Our Dinner Table group is sharing all manner of St. Patrick's Day recipes. The prompt read: "We are all Irish on St. Patrick's Day! Traditional Irish food includes lots of potato recipes, meat pies and stews, as well as fish and shellfish! Try expanding beyond corned beef a cabbage and try something more traditional this year. Or just make AMAZING corned beef and cabbage."

Here's the line-up...

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Nutty Irish Car Bomb Cake
While I considered sharing another version of my Grilled Cabbage Steaks or House-Cured Corned Beef, I decided to make something with Guinness and chocolate instead.

I've always found the name of this dessert 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.

Comments

  1. Oh my goodness! This sounds delicious and the ganache looks crazy good! Frangelico is one of my all time favorites.

    ReplyDelete
  2. Oh my YUM....for someone who doesn't like desserts you sure make some awesome ones. This sounds absolutely amazing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa