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Recipes

Guinness Cake with Irish Cream and Whiskey

Take your festive shot in cake form this St. Patrick's Day
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Guinness Cake
Photo: Saint Hereford/Tasting Table

The seasonal (and controversial) Irish Car Bomb shot is similar to a boilermaker in terms of ingredients, but the stakes are higher: Dropping a shot of Irish cream into a pint of Guinness risks curdling, so you have to drink it quickly. That can be unpleasant, so we suggest cake instead for a more delicious—and pleasant—way to down the trifecta of Irish booze.

When you add the curd filling, keep it in the center so that they look like buckeyes, then layer with the rest of the chocolate (watch the video). Be sure to eat the cake when still warm so you get almost a lava cake-like effect.

Guinness Cake with Irish Cream and Whiskey

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Curd Filling:

2 eggs

2 egg yolks

2 tablespoons butter, melted

¼ cup sugar

⅓ cup Irish cream

1 tablespoon Irish whiskey

For the Cake:

⅔ cup semisweet chocolate chips

¼ cup butter

¼ cup Guinness (or other stout beer)

2 eggs

2 egg yolks

¼ cup sugar

½ teaspoon salt

⅓ cup flour

Confectioners' sugar, for dusting

Directions

1. Preheat the oven to 400°. Spray four 6-ounce ramekins with nonstick spray.

2. Make the curd filling: In a small bowl, whisk together the eggs and yolks. In a small saucepan, whisk the melted butter and sugar until combined, then add the egg mixture and Irish cream. Place over low heat and stir constantly with a wooden spoon until thickened, or a thermometer registers 170°. Remove from the heat, strain and stir in the whiskey.

3. Make the cake: In a small saucepan over low heat, melt the chocolate chips, butter and Guinness. In a medium bowl, whisk the eggs, yolks, sugar and salt until pale yellow. Stir in the chocolate mixture until smooth, then add the flour.

4. Fill the ramekins so they're approximately two-thirds full. Add 3 tablespoons of the filling to the center of each ramekin, then fill them to the top with the remaining batter.

5. Bake the cakes for 14 to 16 minutes, until the tops lightly spring back when pressed. Let cook on a wire rack for 5 minutes, then gently loosen each cake, invert it onto a plate and dust with confectioners' sugar to serve

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