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Car Bomb

Instant Pot Irish Car bomb Cake

Delicious rich chocolate boozy cake that is topped with a bitter sweet chocolate ganache.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 slices
Calories: 1238kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

Ganache Ingredients

  • 8 oz 60% or more of cacao bittersweet chocolate
  • ½ cup heavy whipping cream
  • 1-2 tbsp. Irish Whiskey
  • ½ tsp. salt

Cake Ingredients

  • Baking non-stick spray
  • ¾ cup Stout beer
  • ¼ cup brewed dark roast coffee
  • 1 cup unsalted butter room temp
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs room temp
  • cup sour cream

Frosting Ingredients

  • 4 cups Powdered Sugar
  • 1 cup Butter We use Salted Sweet Cream Butter
  • 2 tsp Baileys Irish Cream Liqueur

Instructions

Ganache Directions

  • In a medium saucepan heat your cream to a light bubble.
  • Place your chocolate in a double boiler.
  • Pour heated cream over chocolate pieces and let sit for 1 minute, then
  • stir to combine.
  • Make sure to stir often until chocolate melts.
  • Stir in Whiskey if using, and salt to taste.
  • Set ganache aside to cool to room temperature.

Cake Directions

  • Prep your cake pan by spraying liberally with non-stick baking spray,
  • then a light dusting with cocoa powder.
  • Set to the side.
  • In a medium saucepan, add the stout, coffee, and butter.
  • Heat over medium, stirring often until butter melts.
  • Add in the cocoa powder and mix until smooth.
  • Set the mixture to the side and allow to cool to room temperature.
  • In a medium bowl, whisk flour, sugar, baking soda, and salt.
  • In a stand mixer, add your eggs and sour cream.
  • Beat on medium until combined.
  • Reduce the speed to low and add the chocolate beer mixture.
  • Mix until well combined.
  • Begin to add flour mixture in 1/3 rds.
  • Beat on low until combined.
  • Pour the batter into your springform pan.
  • Place a triviet in your Instant Pot.
  • Add 1/2 cup water to the Instant Pot.
  • This will prevent the dreaded “Burn” warning.
  • Lower the cake into the Instant Pot on the trivet.
  • Seal and cook on high pressure for 35 minutes, then vent immediately.
  • Let the cake cool.
  • Place the ganache in the microwave for 45 seconds, heat until melted.
  • Pour the ganache over the top of the cake.
  • Set to the side.

Frosting Directions

  • Add softened sticks of butter to the mixer.
  • Add Baileys Irish Cream Liqueur.
  • Mix until butter and liqueur are completely
  • Add powdered sugar.
  • Beat on low until well combined and stiff peaks begin to form.
  • Then move the mixer up to medium-high speed.
  • Blend for 1 minute.
  • Spread the frosting on top of the cake.
  • Enjoy!

Notes

You can substitute the stout beer in this recipe for regular beer if that is what you have on hand. 

Nutrition

Calories: 1238kcal | Carbohydrates: 156g | Protein: 10g | Fat: 67g | Saturated Fat: 44g | Cholesterol: 194mg | Sodium: 828mg | Potassium: 403mg | Fiber: 5g | Sugar: 119g | Vitamin A: 1816IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 3mg