Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze. The ultimate dessert indulgence for St. Patrick’s Day with not one, but three boozy nods to the Emerald Isle.
I’ve always intended to add a chocolate stout cake recipe to Rock Recipes but for some reason I’m always particularly busy around this time of year and St. Patrick’s Day always creeps up on me. Although I have done done Paddy’s Day posts in the past like our very popular St. John’s Stout Stew and Whole Wheat Irish Soda Bread I’m often left too late to post something new for the day.
With our deep Irish roots here in Newfoundland, the day itself is still a popular reason to celebrate, and no doubt the pubs along George Street and Water Street here in St. John’s will be bouncing to the toe tapping sounds of Celtic and Irish Newfoundland music late into the night.
It’s been years since I was a downtown reveller myself so I’ll probably stay home and enjoy that great Irish stew recipe I mentioned above and have a slice of this incredible cake that I did a practice run on last week.
Stick with what you know.
I considered trying a different chocolate cake recipe than my standard recipe but since that one is so moist and delicious, I said why risk it? I just replaced all of the liquid ingredients, the coffee and milk, with a full pint of Guinness. I’d added Irish Cream to whipped cream and chocolate before with good success, so that was destined to be the filling.
For a final Irish flourish, I thought why not add a splash of Irish whiskey to the chocolate truffle glaze. The result was actually not very boozy at all, well, at least in my opinion, but all of the flavours played nicely in different ways with the chocolate.
Whether it’s St. Patrick’s Day or not, this cake would make a terrific celebration cake at any time of the year. I might just make it again for my own birthday, or if I can’t wait that long, as a Father’s Day cake in a couple of months time.
Like this Chocolate Stout Cake recipe?
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Looking for the perfect Irish Style stew for St Patrick’s Day? Be sure to try our St. John’s Stout Stew.
- 2 cups sugar
- 2 cups all purpose flour
- ¾ cup cocoa
- 2 tsp . baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 pint Guiness stout 2 cups
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup whipping cream
- 1 ounce of Baileys Irish Cream
- 1 cups dark chocolate chips
- 2 tbsp rounded icing sugar powdered sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 1/4 cup whipping cream
- 1 ounce Jameson Irish Whiskey
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased 9 inch cake pans. I like to use additional cocoa to dust the sides and bottom of the pans instead of flour and I do usually line the bottom of the cake pans with parchment paper.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
In a double boiler, melt the chocolate chips together with 1/4 cup of the whipping cream. Stir constantly as you melt the chocolate and don't let it overheat. As soon as the last of the chocolate melts, take it immediately off the heat and let it cool down to lukewarm or cooler.
Whip the remaining 3/4 cups cream with Baileys Irish Cream, the icing sugar & vanilla to soft peaks and fold in the melted chocolate by hand.
Melt the chocolate and whipping cream together in a double boiler. Take it just to the melting point until smooth, then remove from the heat and stir in the Irish whiskey until smooth.
Trim off the tops of the rounded domes on the cakes if needed.
Place one of the cakes bottom side up on a cake plate. Spread the Baileys Truffle filling evenly on the cake going just to the edges.
Chill this half of the cake in the fridge for a couple of hours to let the filling firm up.
Add the next layer of cake; again with the flattest side up.
Pour the warm whiskey glaze into the centre of the cake. I like to coax it out to the edges with a small spatula to let it run over the edges.
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