Dublin Drop Cake
Description
Inspired by a famous Irish drink, a moist chocolate cake filled with Irish cream filling gets a sweet whiskey glaze.
Ingredients
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1 tablespoon unsweetened cocoa powder
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2 (8 ounce) packages cream cheese, softened
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1/4 cup confectioners' sugar
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1 egg
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6 tablespoons Irish cream liqueur
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1 (18 1/4 ounce) package chocolate cake mix without pudding
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1 (3 9/10 ounce) package instant chocolate pudding mix
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3 eggs
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1/2 cup vegetable oil
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1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
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2 tablespoons butter
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1 cup white sugar
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1/2 cup Irish whiskey
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
3
Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4
Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5
Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7
Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8
While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9
Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.