Amp up your St. Patrick’s Day by turning every American’s favorite shot into a sweet and delicious boozy confection. With the combination of Guinness to add depth and moisture to the chocolate cake, and a Baileys and Jameson whipped buttercream frosting to add just the right sweet tang, the flavors are well blended without overpowering one another. These rich, moist, and dense bite-sized truffles encased in white chocolate are dangerously addictive.
Makes about 5-6 dozen
Ingredients
Chocolate Guinness Cake
1½ cups all-purpose flour
½ cup cake flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
½ cup light brown sugar
1 ¼ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted and slightly cooled
1¼ cups Guinness extra stout beer, room temperature
½ cup fresh strong hot coffee (or ½ cup boiling water mixed with ½ Tbsp espresso powder)
1 tsp pure vanilla extract
2 large eggs, room temperature
¼ cup full-fat sour cream
Baileys and Jameson Buttercream Frosting
½ cup unsalted butter, room temperature
6 Tbsp Baileys Irish Cream
4 tsp Jameson Irish Whiskey
3¼ cups confections’ sugar, sifted
Cake Ball Assembly
2 cups white chocolate chips
2 Tbsp vegetable shortening
½ cup green candy melts
Directions
Chocolate Guinness Cake
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the flours, cocoa, sugars, baking soda, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the melted butter, beer, coffee, and vanilla together until combined. Add in the eggs, one at a time, beating well after each addition. Then add in the sour cream and mix until combined.
Gradually add the dry ingredients to the wet ingredients beating together just until incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Baileys and Jameson Buttercream Frosting
In a large bowl, use an electric hand mixer to whip the butter until light and fluffy. Add the Baileys and Jameson and beat until combined.
With the mixer on low, gradually add the sugar and beat until incorporated and smooth.
Cake Ball Assembly
Once the cake has cooled completely, use your fingers to crumble the cake in a large bowl. Add the Baileys buttercream frosting and use an electric hand mixer to beat together until thoroughly combined and smooth.
Using a cookie scoop or a small spoon, scoop out two tablespoons of the cake mixture and roll into a ball. Place the ball onto a baking sheet lined with wax paper. Repeat until all the cake mixture has been rolled into balls. Place the balls in the freezer until firm, about one hour.
Place the white chocolate chips and shortening in a small microwaveable-safe bowl. Microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth.
Using a fork, carefully roll each cake ball into the melted chocolate, shake off any excess white chocolate, and transfer back to the baking sheet lined with wax paper. (If the white chocolate begins to harden, place it back in the microwave for 15-30 seconds. To achieve a smooth finish, you want the chocolate to be warm and liquidy so any excess can drip off.)
Repeat the same melting process with the green candy melts. Pipe the melted green candy on top of the cake balls.