Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze
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.
Course
Dessert
Prep Time40minutes
Cook Time40minutes
Total Time1hour20minutes
AuthorBarry C. Parsons
Ingredients
For the Chocolate Stout Cake
2cupssugar
2cupsall purpose flour
¾cupcocoa
2tsp. baking powder
1tspbaking soda
½tspsalt
2eggs
1pintGuiness stout2 cups
½cupvegetable oil
1tspvanilla extract
For the Bailey's Truffle Filling
1cupwhipping cream
1ounceof Baileys Irish Cream
1cupsdark chocolate chips
2tbsprounded icing sugarpowdered sugar
1tspvanilla extract
For the Chocolate Whiskey Glaze
1cupdark chocolate chips
1/4cupwhipping cream
1ounceJameson Irish Whiskey
Instructions
To make the cake batter
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.
For the Bailey's Truffle Filling
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.
To prepare the Chocolate Whiskey Glaze
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.
To put the cake together
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.