Get ready to drop to the floor because I have some of the most amazing adult boozy recipes to celebrate your St. Patty’s Day party this weekend. Ready? I’ve been. My weekends begin to creep up Wednesday nights and by Friday, it’s full throttle! So today I’m getting a head start with a virtual #KissMeImIrish St. Patrick’s Day Party with some very talented blogger friends!!
Each recipe below is infused with one or more of the most popular alcohols of the season: stout beer, Irish cream and of course, whiskey. Let’s dive right in to number 1 because I have all 3 in one cake! Then, we’ll hop to number 2 and so forth for some more fun.
Maybe I’m a bit crazy but I couldn’t do just one type of alcohol, I had to use all 3. After all this is a party and what’s a party without cake and alcohol?! Let’s dive in further so you can get the full picture of how boozy this sweet & salty Irish truffle cake truly is.
First, we start with a Guinness stout chocolate cake, simple right? Okay, no problem. You see that whitish layer of frosting? Yea, that’s BAILEY’S buttercream. I need to pause for moment. I must ask, why the hell is Irish cream frosting only popular during the month of March? This has to be one of the BEST frostings out there, EVER! No, seriously, it’s amazing! I’m not a big buttercream fan; I usually toss hunks of it right to the trash but this here is so soft and fluffy and delicate with that gentle flavor of BAILEYS. Okay, I’m swooning here. Let’s move on.
Now here comes my drool-worthy moment, sea salted whisky ganache. Funny how yesterday I told Beth of bethcakes how I’ve never made ganache and here I go today, I finally made it. If you’ve never made it, all I have to say is, you’ve gotta get on with that. Last but not least, the final moment: the Sweet, the Salty, the Silky Smooth yet Crunchy… TRUFFLES!!
And these aren’t just regular truffles, they’re infused with Guinness stout beer. These little suckers had me at my last nerve. While every recipe I searched said to refrigerate for a couple of hours or overnight, it wasn’t enough for my little balls. I had to freeze them before rolling into crushed pretzels and salted beer nuts. Thankfully, afterwards they retained their shape even hours later without having to freeze. I hold no regrets. I love this cake!
So this concludes my very adult alcohol-infused cake and now I’m so ready to see what everyone else has made for the party. Come join in on the fun with me to see more deliciousness! 🙂 Don’t forget to follow the hashtag to find more of your favorites.
St. Patricks Day Party
- URBAN BAKES – Sweet & Salty Boozy Irish Truffle Cake
- Baking a Moment – Irish Cream Profiteroles
- The Cheery Baker – Baileys Mint Chocolate Poke Cake
- Grandbaby Cakes – Baileys Mint Chocolate Cream Pie
- bethcakes – Irish Car Bomb Cake
- gotta get baked – Chocolate Baileys Cheesecake
- Jessiker Bakes – Guinness Chocolate Cake
- Blahnik Baker – Chocolate Guinness Cupcakes w/Whiskey Caramel & Baileys Buttercream
- Bakes In Slippers – Guinness Chocolate Stout Milkshake
- Chez CateyLou- Guinness Stout Chocolate Donuts
- House of Bakes – Drunken Blondie
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- 12 oz. stout beer
- 4 oz. semisweet baking chocolate
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups sour cream
- 1/4 cup unsalted butter, softened
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 oz. semisweet chocolate chips
- 1/2 cup heavy cream
- 3 tablespoon stout beer
- 1 cup chopped salted pretzels
- 1/3 cup chopped beer nuts
- 1/4 cup sweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 5 cups confectioners’ sugar
- 4–6 tablespoons Irish cream
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 2–3 tablespoons Irish whiskey
- 1 tablespoon sea salt
- Heat oven to 350 degrees F. Grease bottom and sides of a 9 or 10-inch round baking pan; set aside. Measure out 3 tablespoons of stout beer into a small bowl, set aside.
- In small saucepan, on low heat, stir 4 oz. chocolate and beer until completely melted; set aside to cool to lukewarm temperature.
- In large bowl, add remaining cake ingredients to beer mixture and mix well. Spread batter in pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes in baking pan. Remove cake from pan and allow to cool for an additional hour.
- Meanwhile, start truffles. Place chocolate chips in medium bowl, set aside.
- In small saucepan, heat just to a boil heavy cream. Remove from heat, stir. Pour over chocolate.
- Stir for a few minutes until you can no longer visibly see steam.
- Place bowl uncovered in fridge for 3 hours or covered overnight. Once truffles begin to take shape when scooped from a melon baller, you can freeze the truffles for 30 minutes for easier rolling.
- Roll in salted pretzels, beer nuts and/or cocoa powder.
- To make the buttercream, in large bowl, beat butter on high speed till soft and fluffy. Add in confectioners sugar and 4 tablespoons of Irish cream.
- Increase tablespoons of Irish cream and mix until you’ve reached the desired consistency. Frost top and sides of cake.
- To make the ganache, in a small saucepan over high heat, stir chocolate chips and heavy cream just to a boil. Remove from heat, stir for another minute. Stir in Irish whiskey.
- Let ganache cool to room temperature to thicken. Ganache is ready when it slowly pours when dropped from a spoon.
- Spread over buttercream and allow some to drip unevenly over the sides of the cake. Sprinkle with sea salt.
- Top the cake with truffles and serve immediately or store covered in the fridge. ENJOY!
Chocolate Stout Cake recipe adapted from (p.91) of Betty Crocker’s The Big Book of Cakes.
Boozy Irish Recipes