Irish Car Bomb Cake Recipe
Irish Car Bomb Cake Recipe combines rich Guinness chocolate cake layers with a creamy Irish whiskey ganache and smooth Baileys butter cream frosting. Each element brings bold, indulgent flavors that complement one another. The cake requires careful baking, cooling, and assembly to achieve tender layers and luscious fillings. This dessert delivers a memorable, celebratory treat inspired by classic Irish flavours.
Equipment
- 2 mixing bowls
- Medium saucepan
- Electric mixer or stand mixer
- Whisk & spatula
- 9-inch round cake pans (2)
- Wire cooling rack
- Serrated knife (for leveling)
- Offset spatula (for frosting)
Ingredients
Guinness Chocolate Cake:
- 1 cup Guinness stout
- 10 tablespoons unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ⅔ cup sour cream
Irish Whiskey Ganache Filling:
- 3 oz Irish whiskey
- 2 cups semisweet chocolate chips
- 2 cups heavy whipping cream
Baileys Butter cream Frosting:
- 2 tablespoons Baileys Irish Cream
- 1 cup unsalted butter softened
- 1 tablespoon heavy cream
- 280 g powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make The Guinness Batter:
- Melt the butter with the Guinness in a saucepan over medium heat. Once the butter has fully melted, take it off the heat and whisk in the cocoa powder and sugar until the mixture is smooth. In a separate bowl, stir together the flour, baking soda, and salt.
Add The Wet Ingredients:
- In another bowl, whisk the eggs and sour cream until blended. Pour this into the warm Guinness mixture. Slowly add the dry ingredients, mixing until you have a thick, smooth batter.
Bake The Cakes:
- Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans. Divide the batter between them and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
Make The Whiskey Ganache:
- Warm the heavy cream in a saucepan just until it starts to steam don’t let it boil. Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute or two, then stir until smooth and glossy. Add the Irish whiskey. Refrigerate until it thickens enough to spread.
Prepare The Baileys Butter cream:
- Beat the softened butter until light and creamy. Add the powdered sugar a little at a time. Mix in the vanilla, Baileys, and a pinch of salt. If the frosting seems too stiff, add a splash of heavy cream until it reaches the right consistency.
Assemble The Cake:
- If the cake layers have domed tops, trim them so they’re level. Spread a thick layer of the whiskey ganache over the first layer, then set the second layer on top and press gently.
Frost And Finish:
- Cover the entire cake with the Baileys buttercream, smoothing it with an offset spatula. Chill the cake for about 20 minutes so the frosting can set. Serve as is, or drizzle some extra ganache over the top for a finishing touch.