**I apologize for the re-post! I switched my blog to a self hosting site and had a few hitches.
I really wanted to make something sweet for St. Patrick’s Day, but was unsure of what to do. Everyone was making stout cupcakes with Bailey’s buttercream, but I wanted something a little different. Irish Car Bomb Ding Dongs! It was perfect. There were three opportunities to add booze to a recipe. The idea was to add stout to the cake, Bailey’s to the cream filling, and Irish Whiskey to the outside chocolate layer.
I have a bucket of pate a glacier that I use as dipping chocolate, but I wasn’t sure about adding alcohol (I thought that it might change the structure of the chocolate), so I called the company to find out. It seems that adding alcohol will affect the chocolate, so I decided to add the whiskey to the cake batter with the stout.
The cake was delicious, but I would’ve added more whiskey. Instead of a traditional buttercream for the filling, I decided to make a marshmallow cream frosting instead substituting Bailey’s for milk; quite a bit of Bailey’s.
The tricky part to filling the ‘dongs, is trying to figure out how much is actually going inside the cake. Unlike donuts, which are lighter, there’s less pressure needed to squeeze the piping bag, so you have a sense of how much filling is actually going inside. With cake being much more dense, more pressure is needed, and you really don’t have a sense of how much filling is going inside until it starts to creep out on the other end. It’s not a big deal, you just kind of re-insert the tip a few times at different angles inserting small amounts every time, just to be sure.
Dipping the ‘dongs is another matter entirely. The first 12 I dipped, I placed on a wire rack. As the chocolate started to set, it fused with the rack, and as a result, I lost the bottoms to a few. I was able to rescue the others and re-dip the bottoms. The next batch, I placed on parchment paper, and trimmed off any excess chocolate that remained after the chocolate set. It wasn’t perfect, but it didn’t matter because they were delicious. I shared them with friends over dinner consisting of Irish lamb stew, roasted cabbage and lots of Guinness.
- 1 ¾ cups stout (I used Guinness)
- ¼ cup irish whiskey (I used Jameson)
- 2 cups (4 sticks) unsalted butter
- 1 ½ cups unsweetened cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1 ½ teaspoons salt
- 4 eggs
- 1 1/3 cups sour cream
- Pate a glacier, or 2-3 cups dark chocolate
- 12 x 12 inch square cake pan, or 3 8-inch round cake pans
- ¼ cup (1/2 stick) unsalted butter, softened
- 1 jar (7 oz) marshmallow fluff
- 1 teaspoon vanilla
- 2 cups confectioners’ sugar, sifted
- Bailey’s, to taste
- Preheat oven to 350°F. Grease the sides of the cake pan and line with parchment paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk in whiskey.
- In a large bowl, whisk together flour, sugar, baking soda, and salt; set aside. In the bowl of a stand mixer, beat eggs and sour cream blending well. Add stout-whiskey-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat on low speed until combined. Pour batter into pan and spread evenly. Bake cakes until a wooden toothpick inserted into center of cake comes out clean, about 35 minutes. Transfer cakes to rack; cool 20 minutes. Turn cake out onto rack and chill for at least 30 minutes.
- In the bowl of a stand mixer set to medium-high, beat the butter and marshmallow fluff until creamy. Add vanilla. Slowly add confectioner’s sugar, beating well. Add Bailey’s until desired texture and flavor is reached. Add more confectioner’s sugar if necessary.
- Prepare a sheet pan and line it with parchment paper. Set the cake on a flat work surface and using a large serrated knife, even out the top layer if necessary. Using a 2 ½ inch biscuit cutter, cut out circles in the cake and place them onto the sheet pan. Fill the piping bag with frosting and apply a filling tip. Carefully insert the tip about half way into the bottom of the cake and fill with frosting. It may be necessary to reinsert the tip a few more times at different angles to make sure that there is enough frosting in the cakes. Place the cakes onto the sheet pan and chill for 10 minutes.
- Meanwhile, in a deep glass bowl, add the chocolate microwave at 30-second intervals until the chocolate has melted, stirring between each interval. Insert cakes one at a time into chocolate, flipping over with a fork making sure that the entire cake is coated in chocolate. Using the fork as a spatula, lift the cake out of the chocolate and place on the parchment lined baking sheet. Repeat until all cakes are dipped. Melt more chocolate as necessary. Let cakes sit on sheet pan until chocolate has set, about 30 minutes (10 if using pate a glacier). Trim off excess chocolate at bottom of cake with a small paring knife.