Another win for the Smitten Kitchen! You probably know I’m a big fan of cooking with booze, so I’ve been wanting to try these for months. They’re a lot of effort, but well worth it, I promise!
The cake is made with Guinness and sour cream, and is incredibly moist. They’re then filled with a chocolate and whiskey (or other poison of your choice) ganache, and iced with a Bailey’s buttercream frosting.
I almost had a disaster when I split the ganache quite badly, but the internet helped me rescue it. Seriously, what did people do before Google? Apparently the temperature of the ganache is key because it has to emulsify (the fat in the chocolate has to mix with the water in the cream, more details here). Mine was too hot, so I saved it by putting the bowl over another bowl filled with ice water and continuing to stir. I think the result was more truffle-like than a ganache should be, but my test subjects all really enjoyed the extra-chocolatey surprise in the middle.
If you’re in the mood for a booze-tastic dessert, the recipe is here.