Search thousands of recipes reviewed by home cooks like you.

Chocolate Irish Car Bomb Cake

Chocolate Irish Car Bomb Cake

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
SNOWBABIEFAN

SNOWBABIEFAN

An Irish car bomb is a drink that has a shot of Irish cream liqueur and Irish whiskey dropped in the shot glass, down into a glass of Guinness® beer. There are several recipes that replicate this flavor out there, but this is different in that there is no icing and lends itself to being taken to the pub easier.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10-inch fluted tube pan (such as a Bundt(R)) and coat inside of pan with unsweetened cocoa powder.
  3. Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
  4. Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
  5. Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
  6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
  7. Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
  8. While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
  9. Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Addy
8

Addy

3/18/2012

I should have taken a picture! The layers were pretty and the cake moist and delicious. The stout beer, whiskey, and irish cream were not overpowering so non-beer drinkers loved it too. It was a big hit at the St. Pattys day party!

Erin
7

Erin

5/12/2012

Be careful; the effects of the alcohol do NOT bake out in the oven. At least, I felt it!

Michi
6

Michi

8/24/2012

This cake is evn better (I know- it hardly seems possible!) if you use half the ammt of crm cheese and substitute marscapone for the other half. All marscapone does not work well.

Similar recipes