I first shared this recipe six years ago. But when I revisited my original post today, I noticed the link to the Hershey’s Deep, Dark Chocolate Cake was broken. No worries, as the original recipe is safely handwritten in my recipes.
Since I took some liberties with the Hershey’s original, I thought it would make things easier and just rewrite it for us all, end to end, with my favorite frosting this time.
So, once again, with St. Pat’s just around the corner, it’s time for Irish Car Bomb Cake. As I like to say: It’s da bomb. 🙂
KATTY’S IRISH CAR BOMB CAKE
adapted from Hershey’s Black Magic Cake
1 3/4 cup unsifted flour
1 cup granulated sugar
1 cup light brown sugar
3/4 cup unsweetened cocoa (I used Ghirardelli)
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla
1 cup Samuel Smith’s Organic Chocolate Stout (or Guinness)
2 teaspoons instant espresso powder (dissolved in the stout)
Preheat oven to 350 degrees F.
Combine dry ingredients in large mixer bowl.
Add eggs, milk, oil and vanilla.
Beat 2 minutes at medium speed.
Combine Guinness and instant espresso powder; stir into batter–batter will be thin.
Pour into greased and floured 13 x 9 x 2″ pan.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool. Frost.
What really makes an Irish Car Bomb out of this cake is the frosting, so let’s get it together!
IRISH CAR BOMB FROSTING
3 oz. Neufchâtel, softened
4 tablespoons salted butter, softened
½ teaspoon vanilla
1 tablespoon Maker’s Mark (originally Jameson’s, but what is not to love about Maker’s?!)
1 tablespoon Bailey’s Irish Cream
1 ½ cups powdered sugar
good pinch of salt
Cream together butter, cream cheese, Maker’s, Bailey’s and vanilla.Gradually blend in powdered sugar and a pinch of salt. And now, it’s time to frost–then eat!
Happy St. Pat’s, amici! And happy spring!
Looking for some comfort on a cold winter’s day? Well, if a creamy, cheesy mac with mushrooms is what you seek, you’ve come to the right place.
With cheddar, Gouda and Gruyère, and three different mushrooms: cremini, oyster and shiitake, topped with plenty of toasty, cheesy breadcrumbs, it’s a warm and hearty combo. Inspired by something I saw Giada do, but made absolutely, purr-fectly my way in Katty’s Kitchen.
MUSHROOM MAC ‘N CHEESE
For the topping
½ cup panko
½ cup shredded cheese (take from the 3½ cups you’ll shred below for the cheese sauce)
Combine and set aside.
When it’s time to add to the top of the casserole, spread them evenly, then add a drizzle of truffle oil.
For the pasta
½ pound double elbows (Sclafani bouble elbows–my favorite goofy typo)
Bring a large pot of salted water to a boil; add elbows. Undercook by just a minute–they’ll continue to cook in the oven. Now is a good time to preheat the oven to 375 degrees.
For the mushrooms
2-3 tablespoons butter
5 oz. or so of a combination of mushrooms: oyster, cremini
¼ teaspoon salt
In a large frying pan, melt butter over medium heat; add shallot, mushrooms and salt. Cook about 5-6 minutes till mushrooms soften.
Transfer cooked mushrooms to a small plate; drizzle with truffle oil.
For the cheese sauce
3 tablespoons butter
¼ cup flour
2 cups milk at room temperature
10 oz. shredded cheese (3½ cups total): combination of cheddar, Gouda and Gruyère
¼ teaspoon nutmeg
¼-½ teaspoon salt
fresh black pepper
Melt butter, add the flour. Cook over medium-low heat about two minutes, stirring with a whisk. Slowly whisk in milk. Bring to a simmer, continue to whisk so it doesn’t stick. Simmer about 4-5 minutes to thicken, then add 3 cups shredded cheese. Whisk till fully incorporated. Add ¼ teaspoon nutmeg and ¼-½ teaspoon salt.
Combine pasta, mushrooms and cheese sauce. Pour into 9” baking dish. Top with panko/shredded cheese mixture. Drizzle with truffle oil. Bake 25-30 minutes at 375 degrees F.
Dinner is served! Enjoy a little country comfort and stay toasty, amici!