Breakfast is served!

With St. Pat’s just around the corner and Guinness in the house, my thoughts turn to Irish Car Bomb Cake. Rather than follow other recipes I’ve seen, I took Hershey’s Deep, Dark and made a car bomb out of it. It’s fantastic. Dare I say: It’s da bomb. ūüôā Ready for these easy modifications?

1. Substitute the cup of boiling water for Guinness.
2. Replace 2 cups of white sugar with 1 cup white sugar, 1 cup light brown sugar
3. 1 tablespoon vanilla instead of two teaspoons
¬†The changes in steps two and three are negligible, so you can easily follow the original recipe with just the Guinness substitution to keep it simple. It makes a truly “deep, dark,” moist, delicious cake. Once I even forgot to put the eggs in–and though the cake was flatter than usual, it still tasted good. How’s that for foolproof?

What really makes an Irish Car Bomb out of this cake is the frosting, so let’s do it!


1 stick butter, room-temperature
2 cups confectioners’ sugar
1 tablespoon sour cream
1 tablespoon Bailey’s Irish Cream
2 teaspoons Jameson’s Irish Whiskey
dash salt

Beat butter at medium speed for a few minutes. Turn mixer to low to add sour cream, Bailey’s and Jameson’s. Gradually add confectioners’ sugar and salt and increase mixer speed to get the frosting nice and fluffy.

I’d like to thank Bill Cosby for telling me it’s OK to eat chocolate cake for breakfast:

It may not be breakfast of champions, but it certainly¬†is a tasty treat…and leaves my (partially) Irish eyes a-smilin’!

The great American chocolate cake, Irish-style, with milk!