Friday, May 6, 2011

Irish Car Bomb Ice Cream Cake

Hubby's Bday and this was his request!
Guinness Cake and Irish Cream Ice Cream...YUM!

1 batch Irish Cream Ice Cream

Guinness Cake:
1/2 Cup Unsalted Butter
1/2 cup applesauce
1 cup Guinness  Extra Stout
2/3 cup dutch cocoa powder
2 oz dark chocolate(55-65% cocao)
1 tsp  salt
2 cups  flour
2 cups white sugar
1 1/4 tsp baking soda
2 large eggs, separated 
1/2 cup sour cream
1 pinch of cayenne

Preheat oven to 350
Butter 2- 9 inch cake pans, line with parchment paper and dust with a little cocoa powder. Set Aside.

In a sauce pan combine butter, Guinness, and dark chocolate, heat over medium heat until smooth. Remove from heat and cool.

Beat egg whites to stiff peaks and set aside.

In a bowl combine, flour, sugar, soda, cocoa powder and salt.

Add Cooled chocolate and applesauce to flour mixture and beat on medium until well combined(about 2 minutes)

Add egg yolks and sour cream and Beat for 2 minutes more.

Fold in beaten egg whites until just combined.

Divide between 2 pans and bake for 30-35 minutes until a toothpick comes out clean.

The chef must ALWAYS sample the batter by licking the beaters....This way you find out before you cook it if you forgot the sugar or not....oops LOL

Cool on wire racks in pans for 15 minutes. Turn out of pans, remove parchment paper and cool completely.

Return to pans and Refrigerate until completely cold.

When cold divide your batch of softened Irish cream ice cream between the 2 pans and freeze until solid.

Remove from freezer and pop the cakes out of the pan. Place on plate cake side down, place second layer on top.  Allow to soften slightly. Smooth sides upwards to make a smooth surface. Freeze 1 hour more.

Make Frosting:
1 cup heavy whipping cream
3 TB Powdered Sugar
3 TB Irish Cream*

Beat the whipping cream and sugar stiff. Add Irish Cream and mix until just combined.

Frost with frosting , work quickly to prevent melting.
Top with shaved chocolate and a drizzle of Irish Cream*

*boil 1/2 cup Irish Cream stirring constantly and reduce it to 1/4 cup use 3 TB for the frosting and remaining for the drizzle

Place in freezer and freeze for at least 1-2 more hours.

Remove 15 minute prior to slicing!

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