This chocolate cake is to die for! OMG!!! Adding ganache to the Guinness-infused batter makes this dessert extra rich. And I love that smooth, creamy Baileys Irish Cream frosting on top. If you don’t drink, you’ll want to skip this one! Try these Andes Mint and Espresso Brownies or this recipe for Millionaire Shortbread instead!

Why is this chocolate cake also called an Irish Car Bomb Cake?

If you and your family are not big drinkers, you might not know that there is a popular drink by the same name. It’s made by filling a shot glass with Jameson Irish whiskey and a shot of Baileys Irish Cream and dropping it into a pint glass of Guinness Stout Beer. The shot glass makes a little “explosion” when dropped into the beer, spawning the name. It’s a bit controversial as it references some Irish history. Hence the name I’ve given it or feel free to call it an Irish Whiskey Cake if you’d like!

Will the alcohol bake out of this Chocolate Guinness Cake?

Although some of the alcohol in this cake recipe cooks off during the baking process, a decent percentage remains, somewhere between 25-35%. Individuals in recovery, pregnant women or breastfeeding, and those who choose not to drink for religious, health, or other reasons might want to avoid this cake.
It should also go without saying that it’s a dessert made especially for the adults, so please don’t feed it to children or those under 21.

Recipe Ingredients

This cake has three major parts you’ll need ingredients for, the batter, the ganache, and the frosting.

Cake Batter Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter
• 1 cup of Guinness Stout Beer
• 1 cup of sour cream
• 1 ½ cups white sugar
• 1 ½ teaspoon salt
• ¾ cup of unsweetened cocoa powder
• 2 large eggs

Chocolate Ganache Ingredients

• 3 ounces dark chocolate chips
• 3 ounces semisweet chocolate chips – For more dark chocolate flavor, use all dark chocolate chips. You could also substitute milk chocolate chips for either dark or semisweet ones.
• 2 tablespoons melted butter
• ½ cup heavy cream
• 3 tablespoons Jameson Irish whiskey

Bailey’s Cream Frosting Ingredients

• 4 cups of powdered sugar (more if needed)
• 1 cup of butter
• 6 tablespoons of Bailey’s Irish Cream Liqueur

How to make Chocolate Stout Bundt Cake

1. Prepare: Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan and then dust it with flour, ensuring it gets into all the ridges. Set aside.
2. Make the Ganache: Combine butter and chocolate chips in a microwave-safe bowl, then melt in the microwave in 20-second intervals, stirring in between. Pour heavy cream into a saucepan and bring it to a boil. Pour the chocolate mixture in but don’t stir. Let it sit for about two minutes, then add whiskey and stir to combine.
3. Put the ganache in the fridge for 5 minutes, then stir. Continue stirring every five minutes until the mixture becomes cool but not solid.
4. Make the Stout Cake Batter: Bring beer and butter to a simmer in a medium saucepan over medium heat. Whisk in the 3/4 cup cocoa powder, then remove the saucepan from the heat and let the mixture cool.
5. Put the flour, sugar, baking powder, and salt in a large mixing bowl. Add eggs and sour cream and beat until just combined. Add in the cooled beer mixture and beat on low speed.
6. Add ½ of the batter to the prepared bundt pan, then ganache, and finally, add the rest of the batter. Bake for 40-50 minutes in the preheated oven until a toothpick inserted near the center comes out clean. Bundt cakes take a little extra time to bake than regular cake pans. Allow the cake to cool completely.
7. Make the frosting: Whip butter and powdered sugar one cup at a time. Add in Bailey’s. If the frosting becomes too liquid, add more powdered sugar as needed, but only a tablespoon or so at a time. When the cake is cool, frost it, cover with chocolate shavings, if desired, and enjoy it with a tall glass of milk!

Tips for a Successful Bundt Cake

• A frosted cake like this can be stored covered at room temperature for 4-5 days. Use a cake keeper or large overturned bowl to cover the cake.
• Once you cut the cake, moisture begins to escape, and the cake starts to grow stale. You can cover the sliced sides with a piece of plastic wrap to help slow this process. Continue to keep it covered.
• Don’t use butter to grease your pan- this can actually cause your cake to stick to the pan! Use shortening or oil, then sprinkle flour in the pan and distribute it evenly.
• Remember to grease the center tube of the bundt cake pans!
• Let the cake cool in the pan on a wire rack for about 10-20 minutes. Tap and gently shake the pan to help loosen the cake. Then carefully slide a table knife down the sides to release any sticking spots. Invert the pan over the cooling rack, remove it, and let the cake continue to cool on the rack.

How to store leftover Irish Car Bomb Bundt Cake

A frosted cake like this can be stored covered at room temperature for 4-5 days. Use a cake keeper or large overturned bowl to cover the cake.

Once you cut the cake, moisture begins to escape, and the cake starts to grow stale. You can cover the sliced sides with a piece of plastic wrap to help slow this process. Continue to keep it covered.

Do I need to refrigerate this cake?

Most cakes are fine to store at room temperature for a few days. You only need to refrigerate this if you have a hot and humid kitchen or if you won’t be serving it for a few days.

Can a chocolate bundt cake be frozen?

You can store this cake for up to 3 months in the freezer! You can freeze it before or after frosting.

Unfrosted: Wrap in plastic wrap, then put it into a freezer bag or aluminum foil.

Frosted: Flash-freeze the cake for about an hour to set the frosting, then wrap it in plastic wrap. Add a layer of aluminum foil or store it in a cake keeper.

Can this Guinness chocolate cake be made into cupcakes?

Rejoice, cupcake fans! This batter makes amazing cupcakes as well. They cook for much less time (about 18-20 minutes), but otherwise, the recipe is the same! They would be fun to bring to a St. Patrick’s Day party!

Want more Boozy Desserts?

If you like a little liquor in your desserts, try one of these yummy recipes:

• Bourbon Caramel Chocolate Cookies
• Chocolate Crunch Bars with Bourbon Caramel Sauce
• Guinness Fudge Brownies

This perfect bundt cake will make the best St. Patrick’s Day dessert. With its’ decadent flavor and chocolatey overtones, it’s sure to be a hit at first bite.

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Chocolate Guinness Bundt Cake

This boozy Chocolate Guinness Bundt Cake might have a controversial name given it's more commonly referred to as an Irish Car Bomb Bundt Cake. Yet, there's nothing controversial about the flavors! With a combination of Guinness beer, Irish Whiskey, and Baileys, you'll have one incredible St. Patrick's Day dessert!

Course Dessert

Cuisine American

Keyword Chocolate Guinness Bundt Cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Refrigeration 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 452kcal

Ingredients

• Cake Batter
• 2 1/2 cups all purpose flour
• 1 teaspoon. baking powder
• 1 cup butter
• 1 cup Guinness beer
• 1 cup sour cream
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2 eggs
• Ganache
• 3 oz. dark chocolate chips
• 3 oz. semi sweet chocolate chips
• 2 tablespoons melted butter
• 1/2 cup cream
• 3 tablespoons Jameson Whiskey
• Baileys Irish Cream Frosting
• 4 cups powdered sugar + more if needed
• 1 cup butter
• 6 tablespoons Baileys Irish Cream
• Hershey's Milk Chocolate Bar for shavings, if desired.

Instructions

• Preheat oven to 350° F. Prepare a 12-cup bundt pan by buttering it well and dusting it with flour.

To make the ganache:

• Place chocolate chips and butter in a microwavable bowl and melt in microwave in increments of 30 seconds. Stirring in between until smooth and completely melted.
• In a saucepan, add cream and bring to a boil. Pour chocolate mixture in but don’t stir. Let it sit for about 2 minutes. Then stir in whiskey. Put in fridge for 5 minutes. Stir. Continue stirring every 5 minutes until the mixture becomes cool – but not solid.

To make the cake batter:

• Bring the Guinness beer and butter to a simmer. Whisk in cocoa powder. Remove from heat. Cool.
• Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add the cooled beer mixture and mix on low speed.
• Into the prepared bundt pan, add 1/2 the batter, then add in ganache, then the remaining batter. Bake 40-50 minutes, until a toothpick inserted in the middle comes out clean. Allow for the cake to cool completely before frosting.

To make the frosting:

• Whip butter, add in powdered sugar 1 cup at a time. Add in the Bailey's. If the frosting becomes too liquid add more sugar, a tablespoon at a time.

Notes

This cake is very rich, so you may want to cut thin slices which would make for more servings. People can always go back for a second slice!

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 76g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 221mg | Fiber: 3g | Sugar: 55g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 2mg

This post was originally published 4/23/13. It has been updated with a new title, format and with pictures on 3/9/23.

The post Chocolate Guinness Bundt Cake appeared first on Easy Recipes From Home.

Summer’s officially starting, and fresh berries are in order, which also means it’s the perfect time of year for an optional no- bake summer dessert.

Even if you aren’t going to have a party with a red, white, and blue theme, this twist on a traditional English trifle needs to be added to your menu.
It will be an easy dessert for a busy weeknight and is perfect for entertaining, too.

SAVE THIS NO-BAKE BERRY TRIFLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is a trifle?

A trifle is a layered dessert which is of British origin. It is traditionally made with sponge fingers soaked in an alcohol, pudding, fruit, and topped with heavy whipping cream or syllabub – an old English dessert made with cream and alcohol.
However, there are now many variations on the trifle and it has become quite a popular dessert. It is so easy to make with pound cake, and a pudding mixture and/or cream cheese mixture, making it the perfect dessert when entertaining. It can feed a lot of people and can be served as a last minute dessert when company’s coming.

What can I use if I don’t have a trifle bowl?

This fourth of July Trifle can be put into a large clear glass bowl will do or even a punch bowl. You’ll want to use a deep glass dish for this easy recipe to display the pretty layers. Be creative!
You can even use mason jars or small bowls to make individual servings and just divide the ingredients evenly among them.

Equipment needed

• Measuring Spoons
• Measuring Cups
• Two 8-inch Round Cake Pans
• Cooling Rack
• Sharp Knife
• Cutting Board
• Trifle Bowl or Large Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Offset Spatula

What do I need to make this recipe?

• Vanilla Cake Mix (plus box ingredients), or Angel Food Cake
• Instant Vanilla Pudding 
• Whole Milk
• Cool Whip or Stabilized Whipped Cream
• Fresh Strawberries 
• Fresh Blueberries 

How do I make this easy trifle recipe?

1. Begin by baking the cake following the instructions listed on the box. This can be done in advance to save time.
2. Mix the milk and the pudding together in a large bowl. Fold in half of the Cool Whip, and refrigerate to set, about 10 minutes.
3. Begin layering the trifle starting with the cake. You can either leave it intact, cutting the edges to fit it into the trifle dish, or cut it into cubes and arrange them on the bottom of the trifle dish.
4. Add half of the pudding, about 1 ½ cups, and smooth with an offset spatula.
5. Evenly distribute the chopped strawberries onto the pudding.
   Cover with the second cake or again, cut into cubes.
   Spread the remaining pudding over the cake.
   Add the blueberries.
   Spread the rest of the Cool Whip on top of the trifle, and decorate with additional remaining strawberries, blue berries, sprinkles, or other toppings, if desired.
6. Place into refrigerator until ready to serve.

Could I prepare the pudding in advance? 

Yes! You could definitely make the pudding ahead of time. I wouldn’t recommend making it more than a day in advance. Keep the pudding in the fridge and feel free to assemble the cake layers and barriers the next day or just before serving.

Can I use frozen fruit instead of fresh? 

I do not recommend using frozen fruit as it is a lot harder to decorate with. Frozen fruit tends to bleed and will color the pudding layers. Frozen fruit also doesn’t keep as long as fresh fruit. Your trifle would have to be enjoyed the same day.

What substitutes could I use for the cake layers? 

This trifle recipe is very versatile and a real crowd pleaser. You could use white cake or any other cake flavor. You can also use any other cake-like dessert. Some fun options to try would be premade cupcakes (frosted or not), or even Twinkies! Have fun with it!

What can I use in place of Cool Whip?

This Stabilized Whipped Cream is a great substitution for Cool Whip and is made without gelatin. It works very well in all recipes that call for Cool Whip and can also be used by itself to cover pies, cakes, fresh fruit, and more.

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Easy Dessert Recipes

Cookies are a great option for a party!
We love these Maple Shortbread and Peanut and Cookie Butter Chocolate Chip Cookies. Both of them have always been a hit with my family.

No dessert table should be without my Millionaire Shortbread aka Twix Bars. One bite and I promise you’ll fall in love. I think they’re even better than the candy bar.
Another bar that’s perfect for entertaining are my Strawberry Rhubarb Oatmeal Bars. They’ve got all the flavor of summer.

Try the twist on the classic Oatmeal Cookie and add some butterscotch to them. They’re hard to resist!
And speaking of butterscotch, these Salted Butterscotch Pretzel Chocolate Chip Cookies have so much flavor in every bite that you might not be able to eat just one.

Make this patriotic trifle for your Memorial Day and fourth of July celebration. With layers of cake, pudding and whipped cream, and extra berries on top, it’s a fabulous recipe for the perfect summer dessert!

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4th of July Trifle

A little twist on the traditional English trifle, this dessert is easy to make and so much fun to eat. It's very easily customized with any cake or pudding flavors, and packed with your favorite or seasonal fruits, this trifle is assembled in minutes.

Course Dessert

Cuisine American

Keyword 4th of July Trifle, Trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 330kcal

Equipment

• measuring cups
• measuring spoons
• 2 8-inch round cake pans
• cooling rack
• sharp knife
• cutting board
• Trifle Bowl or large deep bowl
• hand or stand mixer or whisk
• silicone spatula
• medium bowl
• offset spatula

Ingredients

• 16.25 ounces white cake mix or flavor of your choice
• 1 cup water
• 1/2 cup vegetable oil
• 3 egg whites or whole eggs
• 3.4 ounces instant vanilla pudding
• 2 cups whole milk
• 8 ounces Cool Whip divided
• 2 1/2 cups diced fresh strawberries plus additional whole or sliced berries for top
• 1 1/2 cups fresh blueberries plus additional for top

Instructions

• Prepare two 8-inch round cakes per the instructions on the box and allow them to cool completely. This can be done in advance. If your cakes have a rounded top, you can cut them to level, but it is not necessary.
• Place the pudding into the medium bowl and add the milk. Using a mixer, beat for two minutes or mix together with a whisk for same amount of time.
• Fold in half of the cool whip, and place into the refrigerator for at least 10 minutes.

Assembly

• Begin by placing one of the cooled cakes into the bottom of the trifle dish. If needed, trim the edges to fit into the bowl or cut the cake into cubes.
• With an offset spatula, spread half of the pudding, about 1 ½ cups over the cake.
• Cover the pudding with all of the diced strawberries.
• Gently place the second cake into the dish.
• Spread the remaining pudding on top of the second cake.
• Evenly distribute the blueberries.
• Spread the remaining Cool Whip over the blueberries and top with additional fresh berries or other toppings.

Notes

Note: if using a cake that is pre-made, the amount of time needed to make this dessert will decrease. Also, for accurate nutritional information, I have added the ingredients needed to bake the cake. Please follow the ingredients listed on the box as there may be differences.

Nutrition

Serving: 1person | Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 360mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 162mg | Iron: 1mg

The post 4th of July Trifle appeared first on Easy Recipes From Home.

So hop on over & hang out with Sophia today and show her some love!

Menu of the Week

Meatloaf with Mac & Cheese and Green Beans

Quail with Tarragon Cream Sauce and Roasted Beets

Slow Cooker BBQ Ribs with Salad and Buttermilk Ranch Dressing

The post Lemon Basil Olive Oil Cake appeared first on Easy Recipes From Home.

I was planning on making these as regular size cookies for mine and John’s anniversary since he loves cookies so much, but thought why not turn it into a cake to celebrate.

First off, I can’t believe I have been blogging here for 3 years. I also can’t believe how much I have learned about food, photography, website design and how I continue to learn something new everyday about the world of food blogging. But most of all I am so grateful for the friends I have made through blogging.

I should have gathered those friends to throw a virtual birthday party to celebrate today kinda like we did for the Chinese New Year.

Now for any of you who know me or are a regular reader of Hall Nesting – I know you are shocked that I am sharing a sweet treat instead of a pasta, dish with cheese, or even a Mexican recipe.

I honestly did contemplate sharing with you my new Creamy Tagliatelle w/ Arugula and Toasted Hazelnuts recipe or one of my new french onion grilled cheese recipe (saving it for Grilled Cheese Month) or my Spanish Potato Croquettes.

But you also know that baby John Grayson has given me a little bit of a sweet tooth in my third trimester. I don’t know who is happier him or the husband – knowing that I will bake more now.

So go ahead preheat your oven, pour a tall glass of milk and enjoy a big slice of this cookie cake! And if you are a great cake decorator (which I am not) this cake would be perfect to pipe some icing onto it for a party!

Menu for the Week

Slow Cooker Pulled Pork Tacos

Quail with Spinach and Cheesy Garlic Bread

Beer Braised Short Ribs with Parmesan Smashed Potatoes

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Milky Way Cookie Cake

Ingredients

• 1/2 cup softened unsalted butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 tablespoon cocoa powder
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Milky way candy chopped (about 8 fun size bars)

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer, use the paddle attachment to cream together the butter and 2 sugars.
• While on a low setting, mix in eggs and vanilla.
• Then add in the rest of the dry ingredients, except the candy.
• Once it is full incorporated, with a spatula fold in the Milky Way candy.
• Spray a cake pan with nonstick cooking spray. Press the cookie dough into the pan.
• Bake for 20-25 until golden brown or a toothpick is inserted and comes out clean.
• Let it cool before serving.

Notes

You can also use the dough to make cookies instead of a cookie cake. Just arrange the dough on a greased baking sheet and bake for 12-14 minutes.

The post Milky Way Cookie Cake appeared first on Easy Recipes From Home.

So just like some of my random stories and memories I instantly thought Lions, Tigers, Bears OH MY and I thought well this recipe wouldn’t be the same without these three ingredients so here it is! And who doesn’t like at least one of the ingredients in this title?

I had never even heard of an “Irish Car Bomb” until I met John. Basically it is Whiskey + Beer + Baileys = not a drink for Lauren. For those of you who have not tried it – it’s made by dropping a shot of Baileys Irish Cream and Irish Whiskey into a pint of Guinness Beer.

Add those same ingredients into a cake and I will definitely have a couple of pieces.

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Chocolate Guinness Bundt Cake

This boozy Chocolate Guinness Bundt Cake might have a controversial name given it's more commonly referred to as an Irish Car Bomb Bundt Cake. Yet, there's nothing controversial about the flavors! With a combination of Guinness beer, Irish Whiskey, and Baileys, you'll have one incredible St. Patrick's Day dessert!

Course Dessert

Cuisine American

Keyword Chocolate Guinness Bundt Cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Refrigeration 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 452kcal

Ingredients

• Cake Batter
• 2 1/2 cups all purpose flour
• 1 teaspoon. baking powder
• 1 cup butter
• 1 cup Guinness beer
• 1 cup sour cream
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2 eggs
• Ganache
• 3 oz. dark chocolate chips
• 3 oz. semi sweet chocolate chips
• 2 tablespoons melted butter
• 1/2 cup cream
• 3 tablespoons Jameson Whiskey
• Baileys Irish Cream Frosting
• 4 cups powdered sugar + more if needed
• 1 cup butter
• 6 tablespoons Baileys Irish Cream
• Hershey's Milk Chocolate Bar for shavings, if desired.

Instructions

• Preheat oven to 350° F. Prepare a 12-cup bundt pan by buttering it well and dusting it with flour.

To make the ganache:

• Place chocolate chips and butter in a microwavable bowl and melt in microwave in increments of 30 seconds. Stirring in between until smooth and completely melted.
• In a saucepan, add cream and bring to a boil. Pour chocolate mixture in but don't stir. Let it sit for about 2 minutes. Then stir in whiskey. Put in fridge for 5 minutes. Stir. Continue stirring every 5 minutes until the mixture becomes cool - but not solid.

To make the cake batter:

• Bring the Guinness beer and butter to a simmer. Whisk in cocoa powder. Remove from heat. Cool.
• Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add the cooled beer mixture and mix on low speed.
• Into the prepared bundt pan, add 1/2 the batter, then add in ganache, then the remaining batter. Bake 40-50 minutes, until a toothpick inserted in the middle comes out clean. Allow for the cake to cool completely before frosting.

To make the frosting:

• Whip butter, add in powdered sugar 1 cup at a time. Add in the Bailey's. If the frosting becomes too liquid add more sugar, a tablespoon at a time.

Notes

This cake is very rich, so you may want to cut thin slices which would make for more servings. People can always go back for a second slice!

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 76g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 221mg | Fiber: 3g | Sugar: 55g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 2mg

The post Whiskey, Guinness, Baileys OH MY Bundt Cake appeared first on Easy Recipes From Home.