You can’t really celebrate St. Patrick’s Day without the trifecta of Irish booze – Guinness, whiskey, and Baileys. I started making stout cupcakes with whiskey filling and Baileys frosting back in college, and have been making variations on that theme every March since. This might be my favorite yet.
The chocolate stout cake is moist and dense and lends itself very well to a bundt pan. We all know how difficult it can be to get cakes out of bundt pans, but this one came out without a hitch. Just make sure to grease and flour your bundt pan very well.
The whiskey ganache is a nice, thicker consistency and it slowly drips down the cake, covering it in a layer of semisweet chocolate that comes with a nice bite of whiskey. You can definitely taste the whiskey, so if you’re not a big fan, consider cutting down to 1/2…
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