A Taste of Luck

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Happy Friday the 13th everyone!  St. Patrick’s Day is right around the corner, and it seems that we are all in need of a stroke of luck.  In light of a much needed relief from the depressing news that surrounds us, let’s all focus on happier matters.  This week we are sharing a delicious find — Irish Chocolate Cake with Irish Cream Frosting  — Yummo!  Let’s take a bite.  Shall we?

We made Irish Chocolate Cake for our church small group dinner at our house a couple of weeks ago, and we got rave reviews!  We originally found this recipe last year in the March Dallas Morning News.  Sorry we did not have the original author of the recipe.  However, like we usually do, we gave it a little Blind Pig twist.  The three delicious layers of Guinness-enhanced chocolate cake alternated with Irish cream frosting is a tasty delight to anyone’s taste buds!

To start this recipe, you will combine Guinness beer and butter in a saucepan on medium heat.  Stir cocoa powder into the mixture and whisk until smooth.

In a small bowl combine flour and baking soda.  Set that bowl aside.

In a mixing bowl mix eggs, sugar, sour cream and vanilla extract.  Alternate the flour mixture with the chocolate mixture into the mixing bowl until all ingredients are added and the mixture is smooth.  Mix for an additional 3-4 minutes on medium speed.

Place the batter evenly into three cake pans, and bake the layers for 15-20 minutes.  Check to make sure the cake springs back when touched before removing from the oven.

Cool  cake layers completely.

The Irish Cream Frosting is made by mixing butter, cream cheese and powdered sugar.  Add Irish Cream and continue mixing until fluffy and light.

Once cake layers are cool, place one on a cake plate.  Layer with icing.  Add additional layers alternating with frosting.  We purposefully did not attempt to cover the outer sides of the layers of cake to allow the layers to be viewed on the cake.  You can shave some slivers of a chocolate bar for garnish on the cake. As with any cake that has cream cheese frosting, you will want to refrigerate the cake until you are ready to serve.  The cake holds its shape and tastes better when it is a little chilled.

You may have noticed that we were absent for a couple of weeks at The Blind Pig Blog.  Like many of you, we have been very busy with jobs and family.  However, if you follow us on Facebook you saw that we made a Spring Break trip to NYC to visit Piglet #1.  We took in the 911 Museum, the Vessel, and went to see Mean Girls!

Try out our Irish Chocolate Cake this weekend or next week for a little Irish luck!  Let us know what you think. We’d love to hear about it!


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