Luck of The Irish Guinness Chocolate Bundt cake with Baileys Cream Cheese filling

Top O' the Monday morning to you! Hope you all had a wonderful weekend! It's getting pretty warm here in Arizona, already! It was 80F yesterday, and it is supposed to get to 88F on Friday! It is just too early to be this hot! I was able to get out in the garden this weekend! Found my first rosebud, and planted some cherry tomatoes and basil!

Then later, for the girls, (I've been wanting to see it too) I rented "The Book of Life", with Zoe Saldana and Channing Tatum. Beautiful love story, really funny too!

Today I have for you, a Guinness Chocolate bundt cake, stuffed with Bailey's Cheesecake and frosted with Baileys Creamcheese frosting. Surprised as I was, this is my favorite chocolate cake recipe thus far. I didn't think I was going to like a cake with not just beer, but dark beer in it. Again, surprisingly, the beer gave it a very different, but delicious flavor, my husband said, (in a good way) it tasted like burnt chocolate!

Ok, ok, I know what you are thinking! Yuck,!! Burnt Chocolate!

Yes, burnt chocolate, but in a good way!

Like the crunchy corners of brownies (if you like the crunchy corners of brownies), chocolate flavor! Now I like my brownies fudgy, so even for me I really liked the flavor of the cake too. It reminded me slightly of molasses.

It was also, very moist, with the perfect amount of sweetness (since the frosting is sweet enough)!!

When I was cutting the cake, I would have liked to have seen more cheesecake than cake, so maybe when I update this recipe, I am going to adjust the amount of cake by half, and double the cheesecake, and share two versions.

What would make a really pretty centerpiece,

adding some green carnations in the middle of the bundt cake!

Sparkly, green sprinkles, are just as pretty!

The frosting was perfect! It was smooth and creamy with a hint of Baileys! Not strong at all!

Here, I saved a slice for you! If you like the Irish Blessing you can find it here! The picture frame I just pained it with Folk Art Metallic paint in 'Emerald Green'!

Before we get to the recipe, I like to leave you with my favorite Irish Blessing!

May your joys be as deep as the oceans,

Your troubles as light as it's foam,

And may you find sweet peace of mind,

Where ever you roam!

~Irish Blessing

Guinness Chocolate Bundt cake with Baileys cream cheese filling

For the cake:

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups granulated sugar

3/4 cup cocoa powder

1/2 cup unsalted butter

1/4 cup sour cream

1 teaspoon vanilla

3 large eggs, slightly beaten

1 cup Guinness or other dark, stout beer

For the Filling:

1/4 cup sugar

8 ounce package of cream cheese, softened

4 tablespoons butter, softened to room temperature

1 large egg

2 tablespoons Bailey's Irish Cream

For the Frosting:

• 8 ounces cream cheese, at room temperature
• 4 tablespoons butter, softened to room temperature
• 4-5 cups powdered sugar
• 3 tablespoons Bailey's Irish Cream

Directions:

Cake:

1. Preheat your oven to 350 degrees F. Coat, 12- cup bundt cake pan with butter.
2. In a small saucepan, melt butter, over medium heat. Add the cup of Guinness. Bring to boil, and then remove. Whisk in the 3/4 cup cocoa powder, until smooth.
3. Sift together flour, sugar, baking soda, and baking powder. In a mixing bowl, add the flour mixture and then the beaten eggs. Mix together, until well blended. Add sour cream and the vanilla. Scrape down sides of bowl.
4. On low speed, add the chocolate mixture in slowly, until well blended. Scrape down sides.
5. Pour half of the cake batter for the bottom of the cake in the bundt pan. Reserve the other half for the top layer.

Filling:

1. In a mixing bowl, beat together the cream cheese and butter, until fluffy.
2. Add the sugar, mix until all of sugar is incorporated. Scrape down sides of bowl.
3. Beat in egg. Scrape down sides of bowl.
4. Add Bailey's and mix until well blended and smooth.
5. By cup full, add to cake layer. Spread around cake pan.
6. Top with reserved half of cake batter.
7. Bake for 55-65 minutes.
8. Set aside to cool for about an hour. Carefully run a knife around the edges. Invert on plate.

Frosting:

1. In a medium mixing bowl, add together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until blended together smoothly. Use immediately, or can be stored covered in fridge for a week. When using from fridge, soften to room temperature.

Until next time, May the Luck of the Irish be with you!

xo Christine

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