Irish Overload Cake
Alcohol , Beer , Beer cke , Buttercream , Chocolate , Collection--novelty-cake-recipes , Fondant , Foundant , Guiness , Guinness , Holidays , Irish , Novelty cakes , Nugget , Overload , Recipes-export , Saint patrick s day , Saint patrick's day , Sponge toffee , St paddy , St pat , St patrick s day , St pats , St. paddys day , St. patrick's day
Guinness Stout & Bailey's Irish Cream Chocolate Cake with Sponge Toffee. I think I'm going to call this cake Irish Overload. Guinness, Bailey's Irish cream, gold nuggets, four leaf clovers. This cake has it all! If only I could find some way to incorporate potatoes and rolling green hills....
Ingredients
Cake
- 1 cup Guinness
- 1 cup Unsalted Butter
- 3/4 cups Dutch-process Cocoa Powder
- 2 cups All Purpose Flour
- 2 cups Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 large Eggs
- 3/4 cup Sour Cream
Decorations
- Sponge Toffee
- Green Fondant
- Gold Lustre Dust
Tools
- 2 x 8" round pans
- Parchment paper
- Mixing bowls
- Spatulas
- Large saucepan
- Heart cutter
Read It!
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Preheat oven to 350 degrees. Line the bottom of two 8" round cake pans with parchment paper.
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Place your Guinness and 1 cup of butter in a large saucepan, and bring to a simmer over medium heat. Remove from the stove and add cocoa powder, whisking until mixture is smooth. Cool slightly, about 10 minutes.
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Whisk flour, sugar, 2 teaspoons baking soda, and salt together in a bowl. In the bowl of your electric mixer, beat eggs and sour cream to blend.
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Add Guinness-chocolate mixture to egg mixture and beat. Add your dry ingredients and beat briefly on low speed. Using rubber spatula, give your batter a final stir.
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Divide batter among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 55 minutes. Cool cakes completely in pans, and set aside.
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Prepare sponge toffee and Baileys Irish Cream icing. Set both components aside.
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Remove cakes from pans. Level and layer. Fill layers with your Bailey's cream cheese frosting and then crumb coat. Let chill.
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If you haven't already, break your sponge toffee into pieces.
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Sprinkle edible gold lustre dust over the sponge toffee nuggets, toss thoroughly. Set aside.
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Ice your cake. Once complete, use the palm of your hand to press the sponge toffee nuggets all the way up the sides of your cake, and mound a big pile on top.
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Roll out your green fondant and cut 12 hearts. Overlap your hearts, four at a time, face down, pinch the tips together. Now invert your hearts and, voila, you have a four leaf clover! Place on cake.
Congratulations you did it!
