St. Patty's Re-Cap: Stout Cake and Irish Whiskey Ganache

I absolutely had to have some kind of sweet treat at our Irish brunch but I felt like switching it up from my usual cupcakes with Bailey's butter cream. Plus, a good friend brought cupcakes to share! For my part, I went for a an easy version of a stout cake with an Irish whiskey ganache. 

To make the cake- and get ready for some really complicated details- I took a box mix and replaced the water with Guiness. I know, I know... totally a cheat but I had limited time and it turned out great. You know how much I love boxed mixes.

If it makes you feel better, I put a little more effort into the ganache that went on top. Here's the recipe!

What you need:

4 ounces bittersweet chocolate

1/2 cup heavy cream

1 Tb Butter

1 to 2 Teaspoons Irish Whiskey

The plan:

Chop your chocolate and put it in a heatproof bowl. Bring your heavy cream to a simmer on the stove, and then pour it over the chocolate. Stir until smooth and then add butter and whiskey into the mix. While the mixture is a bit warmer you can easily pour it over your cake. It will thicken as it cools down.

A few notes: I used a bundt pan for the cake to give it more of a brunch-like look which I think worked with the drizzle of ganache on top. Also, you probably want to pour the chocolate over the cake while the mixture is a bit warmer. It will thicken as it cools down.