If you want a dessert that will “take the cake” at your St. Patrick’s Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that’s perfectly complemented by the Irish cream frosting.

  • Total Time
    Prep: 45 min. + chilling Bake: 35 min. + cooling
  • Makes

    16 servings

    Ingredients

    • 2 cups stout beer
    • 1-3/4 cups butter, cubed
    • 3 ounces bittersweet chocolate, chopped
    • 1 cup malted milk powder
    • 1 cup baking cocoa
    • 1-1/2 cups sour cream
    • 4 large Eggland’s Best eggs, room temperature
    • 3-1/2 cups sugar
    • 3 cups cake flour
    • 1 tablespoon baking soda
    • 1 teaspoon salt
    • FROSTING:
    • 1 cup sugar
    • 1/2 cup Irish cream liqueur
    • 6 large egg yolks, beaten
    • 1-1/2 teaspoons vanilla extract
    • 1-1/2 cups butter, softened
    • 1/2 cup malted milk powder
    • Chopped malted milk balls, optional

    Directions

    • Grease and flour three 9-in. round baking pans; set aside.
    • In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
    • Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
    • Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
    • In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
    • In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
    • Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

    Nutrition Facts

    1 slice: 821 calories, 48g fat (29g saturated fat), 220mg cholesterol, 760mg sodium, 90g carbohydrate (64g sugars, 2g fiber), 7g protein.