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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
2 eggs
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!
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Happy St. Pat’s, amici! And happy spring!
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