Recipe: Guinness Cake With Irish Cream And Whiskey
Take your festive shot in cake form this St. Patrick's Day
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.
Recipe from the Tasting Table Test Kitchen
Guinness Cake with Irish Cream and Whiskey
Take your festive shot in cake form, with individual Guinness chocolate cakes filled with Irish cream-and-whiskey curd.
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
- Preheat the oven to 400°. Spray four 6-ounce ramekins with nonstick spray.
- 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.
- 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.
- 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.
- 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
Nutrition
| Calories per Serving | 622 |
| Total Fat | 36.9 g |
| Saturated Fat | 20.7 g |
| Trans Fat | 0.7 g |
| Cholesterol | 363.9 mg |
| Total Carbohydrates | 59.2 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 47.2 g |
| Sodium | 383.9 mg |
| Protein | 10.7 g |
