Best Irish Chocolate Cake Recipes

CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING

Steps:

• For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
• Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
• For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
• Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.

THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
• Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
• Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
• Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
• Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
• Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
• Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
• Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
• Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

CHOCOLATE CHIP IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
• Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
• Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
• Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
• Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
• Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

IRISH CREAM CHOCOLATE MOUSSE CAKE

Steps:

• Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.
• Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
• Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
• Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
• Cake
• 6 large eggs
• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons instant espresso powder or coffee powder
• Pinch of salt
• 1 cup all purpose flour
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
• Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)
• Syrup
• 2/3 cup sugar
• 5 tablespoons water
• 5 tablespoons Irish whiskey
• Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Assembly
• Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
• Chocolate Bands
• 2 14 1/2 x 3-inch waxed paper strips
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon plus 1 teaspoon solid vegetable shortening
• Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip.
• Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
• Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
• Chocolate Curls
• 12 1-ounce squares semisweet baking chocolate
• Powdered sugar
• Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake.

IRISH CREAM CHOCOLATE MOUSSE CAKE

Steps:

• Mousse:
• Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
• Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to luke warm.
• Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
• Syrup:
• Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate.)
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
• Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)
• Assembly:
• Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
• Chocolate Bands:
• Line large baking sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
• Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be higher than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
• Chocolate curls:
• Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.)
• Sift powdered sugar over chocolate curls before serving cake.

GRANNY'S IRISH POTATO CHOCOLATE CAKE

Steps:

• 1. Boil your potatos and mash. Sift all of the dry ingredients. Melt butter. Now mix all ingredients together mixing with a wooden spoon. I lightly beat the eggs before adding. Also make sure their are no big lumps in the potatoes. Mix very well. Pour batter into a greased & floured bundt pan.
• 2. Bake in a pre-heated oven at 350 for 1 hour. Checking to see if inserted toothpick comes out clean. DO NOT OVER COOK.
• 3. This recipe does not call for and icing, however if you like you can add one. We have always eaten without one. I hope you will enjoy this cake.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
• Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
• Place bowl over saucepan of simmering water; stir until mixture is smooth.
• Remove bowl from over water.
• Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
• Beat in egg yolks 1 at a time, then sea salt.
• Fold in chocolate mixture, then ground almond mixture.
• Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
• Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
• Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool in pan on rack 30 minutes.
• Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
• Place bowl over saucepan of simmering water and stir until smooth.
• Remove bowl from over water.
• Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
• Place bowl over larger bowl of ice water.
• Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
• Spread icing over top and sides of cake.
• DO AHEAD
• Can be made 8 hours ahead.
• Cover with cake dome and let stand at room temperature.
• Enjoy!

CHOCOLATE IRISH TIPSY CAKE

Steps:

• In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
• Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
• Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
• Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Butter and flour 8-inch diameter springform pan. Boil ½ cup whiskey in small saucepan until reduced to ¼ cup, about 2 minutes. Combine bittersweet chocolate, espresso powder, vanilla extract (if using) and boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tbsp. flour in food processor. Beat ½ cup butter and 6 tbsp. sugar in medium bowl until fluffy. Beat in egg yolks one at a time, then pinch of salt. Fold in chocolate mixture, then ground almond mixture. Beat egg whites in a separate bowl until soft peaks form. Gradually add 1 tbsp. sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tbsp. flour in 3 additions. Transfer batter to prepared pan. Bake cake until skewer inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely. Combine semisweet chocolate and remaining 2 tbsp. whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining ¼ cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.

IRISH COFFEE CHOCOLATE CAKE

Steps:

• You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
• Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
• Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
• *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

WHITE CHOCOLATE & IRISH CREAM CAKE

Steps:

• 1. Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
• 2. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
• 3. Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
• 4. STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE RECIPE | EPICURIOUS.COM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

CHOCOLATE CAKE WITH CARAMEL IRISH CREAM BUTTERCREAM AND DARK CHOCOLATE GANACHE

Steps:

• For the chocolate cake layers: Preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment, then spray with nonstick baking spray.
• In the bowl of an electric mixer fitted with the whisk attachment, sift together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the butter and coffee and mix on low speed until the butter "grabs" a lot of the dry ingredients--otherwise you will have a poof of cocoa powder and flour to contend with! Turn the speed up to medium and mix until well blended, about 1 1/2 minutes. Scrape down the sides of the bowl. Turn the mixer to low and add the eggs one at a time, mixing just until each one gets incorporated. Scrape down the bowl, add the vanilla and mix a little longer, 10 to 15 seconds.
• Pour the batter into the prepared pans. Bake until a toothpick inserted in the centers comes out clean, about 40 minutes. Cool on racks for 10 to 15 minutes, then invert onto plastic wrap and wrap well. Place in the freezer for 8 hours or overnight. When ready to use, thaw at room temperature, still wrapped, for 1 hour before cutting.
• For the caramel Irish cream buttercream: Place the egg whites and sugar in a metal bowl and set over simmering water. Whisk constantly until the sugar dissolves and the mixture is very thin and warm. Remove from the heat and pour the sugar mixture into the bowl of a stand mixer. Whip on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue to whip until the bowl is cool to the touch.
• Turn the speed to medium and beat in the chunks of butter. (The mixture may appear curdled at first, but continue beating and it will come together.) Add the vanilla extract, then the liqueur and a little bit of the dulce de leche until it achieves a creamy texture.
• (If your buttercream has sat for a while and lost its creamy texture, re-beat it before using.)
• For the dark chocolate ganache: Place the chopped chocolate and cream in a medium microwave-safe bowl. Microwave on high power for 1 minute. Stir thoroughly with a fork or whisk, then microwave on 50-percent power for 1 minute; stir again. If there are some chunks in there, allow to sit for a few minutes, then re-stir. If necessary, continue with one or two more 15-second intervals at 50-percent power, being careful not to overheat the mixture. Add the vanilla if using.
• Spray a piece of plastic wrap with nonstick spray, then cover the bowl, with the sprayed portion pressed directly against the surface of the ganache to prevent a skin from forming. Allow to sit until completely cool and set.
• Assemble the cake: Use a serrated knife to cut the cake layers horizontally into 4 layers total. Smear a little buttercream on a serving plate, then top with a cake layer. Spread some ganache on the first layer, then spread some buttercream about 1/4-inch-thick on top of the ganache. Spread some buttercream on a second cake layer, then invert it to top the cake layer on the serving plate (buttercream will face buttercream). Repeat with the remaining layers of cake, topping each layer with ganache and then buttercream, and covering with a layer spread with buttercream, buttercream-side down. Once you have topped the cake with the last cake layer, use an offset spatula to smooth out any icing squishing out of the sides of the cake. Coat the entire cake with a thin layer of ganache for a "crumb coat." Place the cake in the refrigerator for about 20 minutes to firm up. Ice the cake with the remainder of the buttercream. Serve right away, or keep chilled. Allow the cake to come to room temperature before serving.

IRISH CHOCOLATE COFFEE BUNDT CAKE

Steps:

• Coat the inside of a 12-cup bundt pan with nonstick spray and lightly sprinkle with cocoa powder. Tap out any excess. Adjust the oven rack to the lower-middle position and heat to 350ºF.
• Combine the chocolate and oil in a microwave-safe bowl. Microwave for 15 seconds intervals, stirring well between each one until the chocolate is melted and smooth. Set aside to cool slightly.
• In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 5 minutes. Beat in the sour cream and vanilla. Add the coffee granules and melted chocolate. Mix until well combined. Add the eggs, one at a time, mixing well after each addition.
• Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix well after each addition.
• Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.
• Place the chocolate, Irish cream, and butter in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.

CHOCOLATE IRISH DREAM CAKE

Steps:

• Preheat oven to 350.
• Stir all ingredients together except chocolate chips. Beat for 2 minutes on medium speed. Fold in chocolate chips.
• Pour into greased and floured bundt or tube pan. Bake for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove.
• Serve with whipped cream or vanilla ice cream.

IRISH CHOCOLATE STOUT CAKE RECIPE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Simmer 2 cups stout and 2 cups butter in heavy large saucepan over medium heat. Add cocoa powder and whisk smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in a large bowl until blended. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Simmer cream in a heavy medium saucepan. Remove from heat. Add the chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

IRISH CHOCOLATE CAKE

Steps:

• Preheat oven to 375°F
• Grease and line 8-inch cake tins.
• Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water.
• In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
• Gradually beat in the egg, adding a little flour with each addition.
• Fold in the rest of the flour and stir in the milk.
• Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch.
• Remove from oven and after a few minutes, turn out on a cooling rack.
• While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well.
• Use the icing to sandwich the cake layers together and coat the top and sides of the cake.
• HINT: What makes this rich chocolate cake "Irish" is not only to the creamy liqueur used in the filling, but also a particularly "Irish" ingredient in the cake mixture itself, which makes it extremely moist. Have you guessed it yet? Yes, it's the potato! Mystery solved! Bet you were wondering what potatoes were doing in a cake recipe! Even Irish dessert recipes make use of this abundant Irish crop!