Irish Car Bomb Cake
INGREDIENTS
- Cooking Time: 40
- Servings: 10
- Preparation Time: 15
- To Prepare your Pans:
- Unsalted Butter
- Natural Cocoa Powder
- Guinness Cake:
- 1 Cup Unsalted Butter
- 1 cup Guinness
- 2/3 cup Dutch Cocoa Powder
- 2 oz 55-65% Dark Chocolate
- Pinch of Cayenne
- 1 tsp Kosher Salt
- 2 cups AP Flour
- 2 cups Granulated Sugar
- 1 1/4 tsp Baking Soda
- 2 large eggs; Separated
- 1/2 cup sour cream
- Irish Butter Creme:
- 2/3 cup Whole Milk
- 1/2 cup Bailey's Irish Cream
- 3 TB plus 2 tsp AP Flour
- Pinch of Kosher Salt
- 1 Cup Unsalted Butter
- 3/4 Cup Plus 1 TB Granulated Sugar
DIRECTIONS
- Prepare your Pans:
- Butter the bottoms of 2 8-inch pans
- Cut rounds of parchment to line the bottom of the pans, then butter the parchment and sides.
- Spinkle natural cocoa powder and coat the pan with a fine layer.
- Set aside.
- Guinness Cake:
- In a heavy saucepan melt the Butter with the Guinness, Dutched Cocoa and 2 oz 55% dark Chocolate until smooth.
- Remove from heat, whisk in the Cayenne and Salt, then set aside to cool.
- Whisk the Flour, Sugar and Baking Soda together in a large bowl.
- Add the cooled Guinness/Butter/Cocoa mixture beating at medium speed until well combined.
- Add the Egg yolks & Sour Cream and beat 2 minutes more.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold egg whites into batter.
- Divide batter between the 2 prepared pans
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, before turning out onto a cooling rack.
- Peel parchment from the bottom and cool completely before frosting with........
- Bailey's Ermine Frosting:
- whisk together Milk, Bailey's and Flour until "dissolved".
- Set over medium-low flame, whisking constantly, until thickened like pastry cream.
- Remove from the flame and whisk in a pinch of salt.
- Pour into another bowl to stop the cooking and cover on the surface with plastic wrap to prevent a "crust" from forming or the frosting will be lumpy.
- Meanwhile, beat the Butter and Sugar together until light and fluffy.
- Once the Custard is no longer hot, but merely warm, turn the mixer to medium and begin adding the custard 1 TB at a time.
- Wait until each TB is completely incorporated before adding the next.
- Once all the custard has been added, turn the mixer to Medium-High and beat until light and fluffy (You should here the same "slapping" sound in the mixing bowl that occures when making Meringue based ButterCreme)