1 ⅓ cup Guinness beer
6 oz. semi-sweet chocolate, chopped
1 tbsp. Bailey’s Irish Cream
1 tbsp. Irish whiskey
¾ cup milk
1 cup unsalted butter, or 2 sticks, at room temperature
1 ½ cup granulated sugar
½ cup brown sugar, light
4 large eggs
2 ¼ cup all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 pinch ground cinnamon
½ tsp. salt
¾ tsp. vanilla extract
1 cup confectioners’ sugar
Preheat the oven to 350 degrees Fahrenheit.
Spray a Nordic Ware Castle Bundt Pan with cooking spray.
In a medium saucepan over low heat, combine milk and chocolate; stir until chocolate has melted.
Remove from heat.
Add Guinness.
In a large bowl fitted with an electric mixer, cream the butter, sugar, and brown sugar until light and frothy.
Add ½ of the chocolate/Guinness mixture.
Add the eggs 1 at a time, beating well after the addition of each and scraping down the sides of the bowl.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
With the mixer on low speed, alternately add the dry ingredients and the remaining ½ of the chocolate/Guinness mixture; add vanilla extract, mixing well.
Pour the batter into the pan.
Bake 40-50 minutes or until the cake is set and a sharp knife point inserted into the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes.
Turn out onto a platter. Cool.
To make Irish Coffee Glaze
In a small mixing bowl combine confectioners sugar, Bailey’s Irish cream, and Irish Whiskey.
If necessary, add more Bailey’s Irish Cream (or confectioners sugar) to get desired consistency.
Glaze cake with this mixture.
Garnish with all things green (e.g., mint sprigs, Irish flags)!
Sugar: 55g
:
Calcium: 99mg
Calories: 542kcal
Carbohydrates: 76g
Cholesterol: 105mg
Fat: 23g
Fiber: 2g
Iron: 2mg
Potassium: 165mg
Protein: 6g
Saturated Fat: 14g
Sodium: 260mg
Vitamin A: 595IU
