Delicious Irish Tipsy Cake Recipe for Foodies

Welcome to my recipe for Chocolate Irish Tipsy Cake! This is a dessert that combines the rich, chocolatey flavor of cake with the smooth, warming taste of Irish whiskey. It is perfect for those who like a little kick in their desserts.

This cake is not for the faint of heart. It is strong and bold, just like the country from which it originated. Every bite is filled with layers of chocolate and whiskey-soaked cake, topped with a buttercream mascarpone and whipped cream frosting.

The beauty of this recipe is that it can be customized to your liking. You can use different liquors or mix-ins to add your own unique touch. But no matter which way you choose to make it, this Chocolate Irish Tipsy Cake will surely impress your guests and tantalize your tastebuds.

So grab a glass of milk or a cup of coffee, sit back, and get ready to experience the richness and depth of flavor that comes with every bite of this delicious chocolatey treat.

Why You’ll Love This Recipe

Picture this: a rich, moist chocolate cake soaked in Irish whiskey and layered with creamy, boozy frosting. Do I have your attention? Yes, I’m talking about the Chocolate Irish Tipsy Cake Recipe.

As a chef specializing in British cuisine, I can assure you that this recipe is one for the books. It’s not just any ordinary chocolate cake; it’s a cake that’s infused with the flavors of Ireland – whiskey and Guinness, to be exact. And let me tell you, these ingredients take this cake to a whole new level.

But what really sets this cake apart is its texture. It’s soft, fluffy and spongy, thanks to the use of jumbo eggs and instant chocolate pudding mix in the batter. And when you add in the bourbon and Irish whiskey to create the “tipsy” factor, it just takes it up another notch.

The layers of chocolate cake filled with Irish cream buttercream mascarpone whipped cream topped with a smooth, silky Irish whiskey tipsy frosting… it’s like an Irish coffee and a slice of cake had a delicious lovechild.

This recipe isn’t just for St. Patrick’s Day (although it’s perfect for that); it’s a year-round treat that is sure to impress anyone who tastes it. Trust me when I say that you won’t be able to resist taking a second slice.

So why should you make this recipe? Because you deserve to indulge in something deliciously decadent every once in a while. And because life is too short to not have your cake – especially when it’s infused with bourbon and Irish whiskey.

Ingredient List

Here’s what you’ll need to make this decadent Chocolate Irish Tipsy Cake:

For the Cake:

• 1 package chocolate cake mix
• 1 package instant chocolate pudding mix
• 4 jumbo eggs (or extra-large eggs)
• 1/2 cup water
• 1/2 cup Irish whiskey
• 1/2 cup vegetable oil

For the Whiskey Syrup:

• 3/4 cup water
• 3/4 cup granulated sugar
• 1/2 cup Irish whiskey

For the Chocolate Bourbon Ganache:

• 10 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/4 cup unsalted butter, softened
• 3 tablespoons Bourbon divided

For the Whipped Cream Frosting:

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 8 ounces mascarpone cheese, at room temperature

Be sure to add these ingredients to your shopping list so you can have everything ready when it’s time to bake!

The Recipe How-To

If you’re a chocolate lover and love to enjoy something boozy, then the Chocolate Irish Tipsy Cake recipe is definitely worth trying. This cake recipe involves moist layers of Guinness chocolate cake filled with Irish Cream buttercream made with bourbon and mascarpone whipped cream. Topped with smooth and silky Irish Whiskey tipsy ganache that will make your taste buds dance! It’s an irresistible combination that will completely satisfy your sweet tooth. Let’s follow this easy recipe to create your own masterpiece.

Recipe Ingredients
For the Chocolate Guinness Cake Layers:

• 1 package chocolate cake mix
• 1 package instant chocolate pudding mix (3.9 oz)
• 4 jumbo eggs or 5 extra-large eggs
• 1/2 cup oil or melted butter
• ¾ cup Bourbon divided
• 3/4 cup Guinness beer or stout beer, at room temperature
• Water, as needed
• Cooking spray for greasing the pans

For the Irish Cream Buttercream Mascarpone Whipped Cream Filling:

• 16 oz unsalted butter, at room temperature
• 4 cups powdered sugar, sifted
• 1 tbsp lemon juice
• 1/4 cup heavy whipping cream
• Pinch of salt
• 1/4 cup Bourbon divided
• 8 oz Mascarpone cheese at room temperature

For the Chocolate Whiskey Tipsy Ganache:

• 1 cup heavy cream
• 10 ounces dark chocolate chips or chopped dark chocolates
• 2 tablespoons unsalted butter at room temperature
• Pinch of salt
• 3/4 cup Irish whiskey bourbon divided

Recipe Directions
For the Chocolate Guinness Cake layers:

1. Preheat the oven to 350°F. Grease two 9-inch cake pans with cooking spray.
2. In a large mixing bowl, whisk together chocolate cake mix, instant chocolate pudding mix, eggs, oil or melted butter, and ¾ cup of Bourbon.
3. Add Guinness beer or stout beer to the bowl and whisk until everything is fully combined.
4. Pour enough water to get a pourable, but not runny batter consistency.
5. Divide the batter equally between the prepared pans and smooth out the surface.
6. Bake the cakes for 30-35 minutes or until a toothpick, when inserted into the center of the cake, comes out clean.
7. Once baked, remove from the oven and cool in the pan for 5 minutes before removing them out of the pan onto a wire rack to cool completely.

For Irish Cream Buttercream Mascarpone Whipped Cream Filling:

1. In a large mixing bowl, beat unsalted butter until creamy.
2. Gradually add sifted powdered sugar and beat until well combined.
3. Add lemon juice, heavy whipping cream, and a pinch

Substitutions and Variations

If you’re feeling experimental, there are many ways to change this recipe up and make it your own. Here are a few substitutions and variations that I recommend:

– Try making a bundt cake instead of the layer cake called for in the recipe. You can also use a traditional sponge cake as the base instead of a chocolate cake mix.

– If you don’t have Irish whiskey on hand, you can substitute it with bourbon or another type of whiskey according to your preferences. Just keep in mind that different types of spirits may produce varying levels of sweetness or bitterness.

– For those looking for a non-alcoholic version, simply omit the whiskey/bourbon from the recipe completely and replace it with an equal amount of lemon juice or water. You can also skip the tipsy element altogether and bake a regular chocolate cake.

– Instead of using instant chocolate pudding mix, you can make your own chocolate pudding by whisking together cocoa powder, sugar, cornstarch and milk over medium-low heat until thickened.

– Want to switch things up even more? Create your own Irish break cake by drizzling espresso over each layer before adding the buttercream frosting. Or make an Irish coffee cake by adding brewed coffee to the batter and frosting.

Regardless of the variation you choose to work with, always ensure to monitor the quantity so you don’t end up with a batter that is either too dry or too runny. Play around with these ideas – the possibilities are endless!

Serving and Pairing

Most chocolate Irish tipsy cakes are moist, dense, and incredibly flavorful. This decadent cake is no exception. It is the perfect dessert for those looking to indulge in something rich and creamy after a hearty meal or for those who want a little pick-me-up in the middle of a long day.

Serve this cake with a dollop of whipped cream, and you’ll have a dessert that’s hard to resist. Alternatively, you could try pairing it with some fresh berries or fruit compote to balance out the rich flavor of the chocolate and whiskey.

This cake also pairs well with a nice cup of coffee, which highlights the earthy tones of the whiskey, or with a glass of red wine for those looking for something a little stronger.

If you’re serving this cake at a party, consider cutting it into thin slices or bite-sized pieces to encourage guests to try it without being overwhelmed. This will also allow them to sample other desserts as well.

Overall, this chocolate Irish tipsy cake is a versatile dessert that can be served on its own or paired with various beverages and complementary flavors. Whether you’re offering it at a fancy dinner party or enjoying it alone with your morning coffee, this delightful cake is sure to please all taste buds that come across its path.

Make-Ahead, Storing and Reheating

There are some occasions where you might not have the time to prepare this delicious Chocolate Irish Tipsy Cake Recipe all at once. That’s why I recommend making it ahead of time and storing it properly until you’re ready to serve.

To make-ahead, bake the cake according to the recipe directions, cool it completely, then wrap it tightly in plastic wrap and store in an airtight container in the refrigerator for up to 2 days.

When you’re ready to serve, remove it from the refrigerator and let it come to room temperature for about an hour before serving. You can also add a fresh coat of frosting and toppings if desired.

Storing the leftovers is easy. Wrap the leftover cake tightly in plastic wrap, then place it in an airtight container before putting it in the fridge. This will keep your dessert fresh for up to four days.

When reheating individual slices of the cake, we recommend using a microwave-safe plate or container with a lid. Heat one slice at a time for 10-15 seconds in the microwave until lightly warmed. Alternatively, you can heat the entire cake in a preheated oven at 325°F (160°C) for around 10 minutes, but make sure it’s covered with aluminum foil before doing so.

With these simple instructions, you can keep this Chocolate Irish Tipsy Cake Recipe fresh and delicious well after your first bite!

Tips for Perfect Results

As a chef specializing in British cuisine, I have learned many tips and tricks throughout my culinary career to ensure that every dish I prepare is a success. Here are some essential tips to help you achieve the perfect Chocolate Irish Tipsy Cake recipe:

1. Measuring Accurately:

One of the most critical factors in baking is measuring ingredients accurately. Make sure to follow the recipe and avoid making any unnecessary changes unless you’re an experienced baker who understands the chemistry of baking.

2. Room Temperature Ingredients:

As with many other cake recipes, it’s essential to use room temperature ingredients when preparing your Chocolate Irish Tipsy Cake. Using butter, margarine, and eggs at room temperature helps them mix more efficiently, creating a smoother batter, which results in a better texture for the finished cake.

3. Greasing the Pans:

To prevent your cake from sticking to the pans, make sure to grease them thoroughly with cooking oil or unsalted butter before pouring in the mixture. This will make it easier to remove the cake later on.

4. Mixing properly:

When preparing your mixture, remember not to overbeat or underbeat any of the ingredients. Always mix them just enough to get a smooth batter while avoiding forming air pockets within it.

5. Storing and Reheating:

When storing your Chocolate Irish Tipsy Cake, wrap it in parchment paper or plastic wrap and store it in an airtight container. To reheat it properly, let it come back up to room temperature before placing it in a preheated oven at 350°F (177°C).

By following these simple tips, you’ll be assured of perfectly baked Chocolate Irish Tipsy Cake every time!

Bottom Line

In conclusion, the Chocolate Irish Tipsy Cake Recipe is an ultimate indulgence for any chocolate and whiskey lover. With its layered and moist sponge cake that is filled with Irish cream buttercream and mascarpone whipped cream, topped with a smooth and silky whiskey tipsy chocolate ganache, this recipe showcases the intricate flavors of Irish and chocolate in one delightful concoction. It’s perfect for those intimate dinner parties or even for special occasions such as birthdays, anniversaries or even St. Patrick’s Day celebrations.

Not only is it absolutely delicious, but it also allows you to personalize it based on your preferences by simply making appropriate substitutions or variations such as using bourbon instead of Irish whiskey or adding some unsweetened cocoa powder for that extra chocolate kick. Plus, it’s hassle-free and can be made ahead and stored for later use without compromising on its taste and quality.

So why not break the cake outside of just birthdays, wedding, or anniversaries? Add a little bit of flair to your routine dessert game with this unforgettable pastry. Keep the recipe handy because with only a few alterations unique cakes like the Russian slice or guinness chocolate cake can open up so many new doors beyond just regular old birthday cake! So go ahead, give this Chocolate Irish Tipsy Cake Recipe a try, and experience the best of both worlds in one decadent treat. You won’t regret it!

Print

Chocolate Irish Tipsy Cake Recipe

Not for the kiddies! This reminds me very much of the Bacardi rum cake that I make during the holidays.

Course Dessert

Cuisine Irish

Keyword < 4 Hours, Christmas, Dessert, St. Patrick's Day

Prep Time 30 minutes

Cook Time 45 minutes

Servings 1 10-inch tube cake

Calories 5311.6kcal

Ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 3/4 cup Irish whiskey (divided) or 3/4 cup Bourbon (divided)
• 1/2 cup cooking oil
• 4 jumbo eggs (at room temperature) or 4 extra-large eggs (at room temperature)
• 3/4 cup sugar
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup water
• 1 teaspoon lemon juice
• whipped cream (to garnish)

Instructions

• In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
• Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
• Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
• Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.

Nutrition

Serving: 1413g | Calories: 5311.6kcal | Carbohydrates: 615.3g | Protein: 65g | Fat: 261.7g | Saturated Fat: 68.9g | Cholesterol: 1059.5mg | Sodium: 6418mg | Fiber: 15.9g | Sugar: 414.8g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.