Guinness Chocolate Blarney Castle Cake with Irish Coffee Glaze
- 3/4 C. milk
- 6 oz. semi-sweet chocolate, chopped
- 1 1/3 C. Guinness beer
- 1 C. (2 sticks) unsalted butter, at room temperature
- 1 1/2 C. granulated sugar
- 1/2 C. light brown sugar
- 4 lg. eggs
- 2 1/4 C. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 pinch ground cinnamon
- 1/2 tsp. salt
- 3/4 tsp. vanilla extract
- 1 C. confectioners' sugar
- 1 Tbs. Bailey's Irish Cream
- 1 Tbs. Irish whiskey
Preheat the oven to 350 degrees. Spray a Nordic Ware Castle Bundt Pan with cooking spray.
In a medium saucepan over low heat, combine milk and chocolate; stir until chocolate has melted. Remove from heat. Add Guinness.
In a large bowl fitted with an electric mixer, cream the butter, sugar, and brown sugar until light and frothy. Add 1/2 of the chocolate/Guinness mixture. Add the eggs 1 at a time, beating well after the addition of each and scraping down the sides of the bowl.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
With the mixer on low speed, alternately add the dry ingredients and the remaining 1/2 of the chocolate/Guinness mixture; add vanilla extract, mixing well.
Pour the batter into the pan. Bake 40-50 minutes or until the cake is set and a sharp knife point inserted into the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Turn out onto a platter. Cool.
To make Irish Coffee Glaze, in a small mixing bowl combine confectioners sugar, Bailey's Irish cream, and Irish Whiskey. If necessary, add more Bailey's Irish Cream (or confectioners sugar) to get desired consistency. Glaze cake with this mixture.
Garnish with all things green (e.g., mint sprigs, Irish flags)!