We had a new Director of Accounts start, she’s only been here a few weeks but lucky her we had time to a) find out her birthday was coming up and b) plan for it! The girls and I decided to go with a Hello Kitty goes to Harvard theme since the DoA is a Harvard grad and well… we’re just silly about birthdays. 🙂 I thought this was a good excuse to make a cake since I’d found a recipe for an Irish Car Bomb Cake.
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour creamGanache:
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 1 to 2 teaspoons Irish whiskey (optional)Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons Bailey’s Irish Cream or milk
- 1 teaspoon vanilla extract
INSTRUCTIONSMake the cake:
- Preheat oven to 350°F. Prepare two 8″ cake pans with parchment circles on the bottom.
- Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add the stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter evenly among the two cake pans. Bake the cake for 20 minutes then reduce oven temperature to 300 degrees and bake until tester inserted into center comes out clean, about 10 minutes longer. Cool cakes on a rack completely.Make the ganache:
- Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey (if you’re using it) and stir until combined. Let cool to room temperature and until thickened a bit.Make the frosting:– Mix all the ingredients together in a bowl using a hand mixer until light and fluffy.– Enjoy!
It’s a pretty simple recipe which is always a plus, the only thing that I had difficulty on is the butter cream icing. I have tried making it a few times and I’m pretty sure it came out once. I mean I still use it because it’s edible but it’s not as smooth as a regular butter cream. I seem to be overworking the butter so it becomes a bit grainy. Also… the recipe for the ganache has a step involving butter… but I didn’t see where the quantity was listed and I tried looking up other recipes for ganache but didn’t see any there either. Either way the ganache came out awesome. I should note, however, that if you’re going to use this in a cake you’ll want to let the cake sit at room temperature for a bit before cutting as this ganache turns into a chocolate bar when cold and can be hard to cut through and the cake can be a bit stiff. Still… a really good recipe and I will be making this again with a few adaptations.
Everyone seemed to really like it and no one seemed to mind that it had any whiskey in it. So that’s good, I was a bit nervous about that since we were at work and all. I did use Bailey’s Irish Creamer, I’m not a huge fan of Bailey’s but the creamer doesn’t taste the same without that kick of liquor.
Go Me for making a good cake and earning brownie points with the DoA (and the rest of the team)!!!
Here are some pictures of her cubicle… it was way cute.
We have another birthday coming up in a few weeks…. the thinking caps have been put on and we’re already trying to come up with a theme. I would like to go back to doing things like this, but sometimes that takes a bit more planning and effort, on everyone’s part.