Chris’s mom was horrified that I was going to make my own birthday cake, and told Chris that if he wouldn’t buy one for me, she would order one for me. It was a nice thought, but I don’t think she understands that (1) I like to bake and (2) I can make a better cake than we can buy.
I always make Chris a special cake based on strawberry shortcake, so I wanted something unique for mine too. And thus, the Irish Car Bomb Cake was born.
Now, I know what you’re (probably) thinking: “Sespi, that is not a pretty cake.” It’s an Irish Car Bomb cake, not a pina colada cake! (For some reason, I associate pina coladas with umbrellas and lots of fruit garnish.) But it is a delicious cake and that’s what matters. See how much of it is gone? That was eaten by four people. Even Chris ate two slices.
So, by popular request, my recipe:
1 Box chocolate cake mix (I used a Duncan Hines Chocolate Fudge cake.)
Egg and oil called for on box of cake mix
This is the easy part. Make the cake as directed on the box, except replace the water called for with Guinness. Bake in two 9 inch round pans. Your house will smell like beer while it bakes. Don’t worry, the smell is much stronger than the taste of the cake will be.
Bailey’s Cream Cheese Filling
4 oz cream cheese
1/2 stick butter
1/2 box powdered sugar (box is 1 pound, about 4 cups)
Bailey’s, to taste
Mix the cream cheese and butter, then add in the powdered sugar a little at a time. When it’s all blended, add the Bailey’s. I started with a tablespoon, mixed, tasted, added, and so on until I was happy with the taste. I think I ended up using a little more than half of one of the mini bottles. If it gets too runny, you can add more powdered sugar to fix it.
Note: This is half of my normal cream cheese frosting recipe. Believe me, it’s more than enough since you’re only putting it between the two cakes.
Chocolate Whiskey Buttercream frosting:
Adapted from the Williams Sonoma chocolate buttercream recipe
¾ c dark cocoa powder
4 TBSP vegetable oil
3-4 cups powdered sugar (start with three, add as needed)
1 stick butter
2 tablespoons milk
2 tbsp whiskey, plus more to taste
Mix the cocoa powder with vegetable oil and set aside.
Beat powdered sugar, butter, milk, and whiskey together with electric mixer. Once fully combined (it will be pretty liquid-y), blend in the cocoa mixture until the frosting is the right consistency. If it’s still too runny, add more powdered sugar. If it’s not whiskey-tasting enough, add more whiskey.
Note: The Williams Sonoma recipe actually calls for 4 oz melted unsweetened chocolate, but I only had two, so I substituted cocoa powder and vegetable oil.
Voila. Assemble and enjoy.
Filed under: Cooking, Food | 9 Comments »