Saturday, February 21, 2015

Guinness Shamrock Cakes & Irish Cake Bombs

St. Patrick's Day is a few weeks away which means I'm looking forward to boozy cakes. The past few years I've made a basic Guinness cake with Baileys Irish Cream frosting but this year I felt like making it a little more festive- which brings us to Guinness Shamrock Cakes! This process was so fast and easy and left me with some adorable little shamrock cakes. 


Ingredients

Guinness Cake

  • 1 cup Guinness
  • 1/2 cup butter (melted)
  • 3/4 cup dutch processed cocoa 
  • 1 tablespoon espresso powder
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 3/4 cup Greek yogurt (or sour cream)
  • 2 eggs, beaten 
  • 3/4 cup dutch processed cocoa 
  • 1 tablespoon espresso powder
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Baileys Irish Cream Frosting

  • 1 cup butter, softened
  • 6 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup + 2 tablespoons Baileys Irish Cream

Directions

  1. Preheat oven to 350 degrees, grease jelly roll sheet.
  2. In large bowl, combine flour, baking soda, and salt. Set aside.
  3. In stand mixer, on low speed, mix Guinness, melted butter, granulated sugar, brown sugar, cocoa powder and espresso powder until sugars are dissolved. Add eggs, vanilla, and Greek yogurt.
  4. Enjoy remaining Guinness while completing the following steps.
  5. Slowly add dry ingredients to wet and mix on medium-high speed for 2 minutes.
  6. Bake for 15 minute, allow to cool. 
  7. While cooling, prepare frosting and set aside.
  8. Once cooled cut out shamrock shapes with cookie cutter.
  9. Divide  shamrock shapes into groups of two, frost one shamrock shape of each pair and top with second shamrock shape. Drizzle melted dark chocolate over finished layered cakes.

 

Irish Cake Bombs

  • Remaining cake
  • Baileys Irish Cream Frosting
  • Chocolate Bark
  • Sprinkles

  1. In medium bowl, crumble remaining cake, add 1/3 cup chocolate chips and 1/4 cup Baileys Irish Cream frosting.
  2. Roll mixture into tablespoon size balls and chill for 20 minutes. 
  3. Once chilled, prepare chocolate bark according to package and use fork to dip each ball. 
  4. Top with sprinkles while chocolate bark is wet, allow to solidify and enjoy!
 What are some of your St. Patrick's Day traditions?

I hope you have a great week!
xo

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