Carbomb Cake

Guinness beer, Irish whiskey and Baily's Irish Cream combined with chocolate make a rich, moist, decadent cake named after the famous Carbomb drink.

 

Decadence personified.

 

 

For the cake batter you'll need some cake flour, vanilla, buttermilk, Guinness beer, baking soda, butter, eggs, salt, baking cocoa and of course sugar.

Prepare two 9-inch round cake pans. Butter the pans then line the bottom of the pans with parchment paper. Butter the parchment paper then dust the pans with either flour or cocoa powder.

First you need to make the Irish whiskey ganache.

You need, heavy cream, Irish whiskey and chocolate chips.

Melt the chocolate chips with hot cream, then add the Irish whisky. Refrigerate.

Start the components of the cake batter by,

whisking the buttermilk into the cocoa powder. Once fully incorporated whisk in the Guinness beer then set aside.

 

Sift the cake flour with baking soda and salt. Set aside.

 

 

In a separate bowl, beat the butter until fluffy. Add the sugar and vanilla, beat until fully incorporated. Add the eggs one at a time fully incorporating before adding the next egg.

 

 

To the butter mixture add the cocoa-beer mixture, beat until fully incorporated.

Add the sifted dry ingredients to the cocoa-butter mixture. Stir until just incorporated.

Divide cake batter evenly between the two pans and bake for 30 to 35 minutes in a 350*F oven.

 

Here's where I dropped the ball. I didn't get any photos of the making of the Baily's buttercream frosting.

I have a pretty good excuse though, in the middle of all this, our cat went missing. <she's still missing :-( and I was outside crawling around on the ground, looking under and around the outbuildings for her.

 

 

To assemble the cake put one cake on the cake plate, bottom side up. Spread an even layer of ganache on that. Place second layer on top of the ganache layer.

The recipe calls for the buttercream frosting to go on top and around the sides of the cake. I thought I'd get all artsy fartsy and have the ganache and frosting gently flow over the layers.

 

 Thanks to Amanda Simpson for being such a creative chef.

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Carbomb Cake

cakes

1 cup cocoa powder, Valrhona if possible; plus more for dusting
1 cup buttermilk
3/4 cup Guinness beer
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 1/2 cups (3sticks) Butter; room temperature
2 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
  Bailey's Buttercream
4 ounces cream cheese; room temperature
1/2 cup (1 stick) Butter; room temperature
16 ounces powdered sugar; sifted
1/4 teaspoon Salt
1/4 cup + 2 tablespoon Bailey's Irish Cream Liqueur
  Irish Whiskey Ganache
1/2 cup heavy cream
6 ounces semi-sweet chocolate chips
2 ounces Irish whiskey

Preheat oven to 35*F

Grease two 9-inch cake pans with butter and line the bottom of  pans with
parchment paper. Grease parchment with butter and dust pans with flour or
cocoa powder.

In a small mixing bowl, slowly add buttermilk to cocoa powder while
whisking until all buttermilk has been added and cocoa powder has dissolved
into buttermilk. Add Guinness to cocoa mixture. Whisk to combine
thoroughly. Set aside.

Sift together flour, baking soda, and salt. Set aside

In a separate mixing bowl, beat butter until fluffy. Add sugar and vanilla
and beat until fully incorporated and fluffy. Add eggs one at a time and
beat until each egg is fully incorporated before adding next egg.

Add cocoa mixture to butter mixture and beat until fully incorporated.

Add sifted dry ingredients to butter-cocoa mixture. Stir until just
incorporated. (Note: Do not overwork the batter or the cake will be tough
and dense.) Divide cake batter evenly into prepared cake pans.

Bake cakes at 350* F for 30 to 35 minutes until a toothpick inserted into
center of cake comes out clean, with only a few crumbs but no batter.

Cool cakes in pans completely - at least 1 1/2 hours - on wire rack. Slide
a knife around edge of cake to loosen, and then invert the cakes onto a
plate. Carefully remove parchment paper.

To assemble cake: Place one cake on serving dish, bottom side up. Line dish
with strips of parchment paper tucked underneath bottom of cake to prevent
serving dish from getting dirty during frosting process.
Carefully spread ganache over top of cake in an even layer. Place second
cake on top of ganache layer. evenly coat top and sides of cake with the
buttercream frosting. Dust with cocoa powder to garnish and remove
parchment strips.
Serve at room temperature. If making ahead of time, keep cake chilled, but
bring to room temperature before serving.

Bailey's Buttercream:
Beat all ingredients in a mixing bowl until smooth.

Irish Whiskey Ganache:
Place chocolate chips in a heat-proof bowl.
Heat cream over medium-high heat until simmering - but not boiling -
stirring occasionally. Pour hot cream over chocolate chips and stir until
chocolate has melted and ganache is smooth and silky. Add whiskey and stir
until fully incorporated. Let ganache cool to room temperature. Refrigerate
for about 30 minutes, stirring every 10 minutes, until ganache is the
thickness of a frosting.

Notes:  Amanda Simpson Food Porn Daily The Cookbook


** Exported from Now You're Cooking! v5.87 **

And that's that        

Comments

[Serene]

Gorgeous!

[Peter]

I'm going to make this one for my next foodie gathering...... so everyone else can enjoy it!!

[shawn]

Evil, pure evil. I'll be by in a few minutes.
'-)