Irish Car Bomb Cake

Name: Irish Car Bomb Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: European, Irish
Ingredients: 227 grams butter, softened; 270 grams confectioners sugar; 3 eggs; 59 milliliters Irish cream liqueur (such as Baileys®); 1 teaspoons salt; 425 grams dark Irish stout beer (such as Guinness®); 517 grams package French vanilla cake mix; 73 grams vegetable oil; 11 Tbsps water; 177 milliliters Irish whiskey, divided; 100 grams white sugar

Irish Car Bomb Cake requires around 2 hours and 10 minutes from start to finish. This dessert has 825 calories, 5g of protein, and 37g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a rather inexpensive recipe for fans of European food. A mixture of irish cream liqueur, vanilla cake mix, irish stout beer, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for st. patrick day.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Place the cake mix into a large mixing bowl.

Ingredients you will need

Cake Mix

Equipment you will use

Mixing Bowl

Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes.

Ingredients you will need

Whiskey

Vegetable Oil

Cake Mix

Water

Egg

Equipment you will use

Hand Mixer

Pour batter into the prepared cake pans.

Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

Equipment you will use

Toothpicks

Oven

While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.

Ingredients you will need

Irish Whiskey

Butter

Sugar

Equipment you will use

Sauce Pan

When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.

Ingredients you will need

Whiskey

Syrup

Equipment you will use

Chopsticks

Oven

Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.

Equipment you will use

Oven

To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.

Ingredients you will need

Caramel Sauce

Stout

Sugar

Equipment you will use

Sauce Pan

To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.

Ingredients you will need

Powdered Sugar

Cream Liqueur

Frosting

Butter

Salt

Equipment you will use

Hand Mixer

Bowl

To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer.

Ingredients you will need

Caramel

Stout

Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.

Ingredients you will need

Frosting

Equipment

Ingredients

Servings:

227grams

butter, softened 270grams

confectioners' sugar 3

eggs 59milliliters

Irish cream liqueur (such as Baileys®)1teaspoons

salt 425grams

dark Irish stout beer (such as Guinness®)517grams

package French vanilla cake mix 73grams

vegetable oil 11Tbsps

water 177milliliters

Irish whiskey, divided 100grams

white sugar

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.