(for the cake)

2 cups all purpose flour

2 t baking powder

3/4 t kosher salt

1/4 t baking soda

1 1/2 cups Guinness or other dark stout

1 cup unsweetened cocoa powder

6 oz. unsalted butter

4 oz. good quality dark chocolate

1 1/2 cups firmly packed dark brown sugar

3/4 cup granulated sugar

1/4 cup canola oil

1 T pure vanilla extract

2 large eggs

2 large egg yolks

1/2 cup sour cream

1/2 cup heavy cream

(for the glaze)

8 oz. cream cheese, softened

1 cup confectioners' sugar

1/2 cup heavy cream

2 T Irish whiskey, such as Jameson

1 T Baileys Irish Cream

[how to make]

(for the cake)

*Preheat the oven to 350 degrees.

*Generously spray the inside of a 10 or 12 cup Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder.

*Whisk together the flour, baking powder, salt, and baking soda.

*Place the Guiness, cocoa powder, butter, and chocolate in a large saucepan.

*Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil.

*Remove from the heat and add the brown and granulated sugar, the canola oil, and vanilla.

*Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined.

*Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined.

*Pour the mixture into the prepared pan.

*Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.

*Transfer the pan to wire rack and cool for 30 minutes.

*Gently loosen the sides of the cake from the pan and turn it onto the rack; place the rack over a half sheet pan lined with parchment.

(for the glaze)

*In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. 

*Add the confectioners' sugar all at once and beat until combined.

*Add the cream, whiskey and Baileys and beat until the icing completely comes together.

*Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake.

*Allow the glaze to set, about 20 minutes, before serving.

.

-makes 12 to 16-

Note: This recipe came from "Baked Occasions" by Matt Lewis & Renato Poliafito.

Labels: bundt cake recipe, cake reci, St. Patrick's Day cake recipe, St. Patrick's Day dessert recipe