Perfect St. Patrick's Day Cake

Recipe View Preheat the oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper rounds and lightly coat with cooking spray to prevent sticking. (5 minutes)

Recipe View For the cake: In a medium saucepan, combine the stout and butter. Heat over medium-low heat until the butter is melted and the mixture is simmering. Remove from heat and whisk in the cocoa powder until smooth and glossy. Set aside to cool slightly. (10 minutes)

Recipe View In a medium bowl, beat the eggs and sour cream together with an electric mixer until well combined. Stir the stout mixture into the egg mixture until just incorporated. (5 minutes)

Recipe View In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gradually pour the stout mixture into the dry ingredients, gently combining with a spatula until just mixed. Do not overmix. Divide the batter evenly between the prepared cake pans. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely. (40 minutes)

Recipe View For the frosting: In a medium bowl, combine the confectioners' sugar, softened butter, and Irish cream liqueur. Beat with an electric mixer until smooth and spreadable. Add more sugar or liqueur, 1 tablespoon at a time, to reach your desired consistency. (10 minutes)

Recipe View To make the ganache: Place the chopped chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to almost boiling over medium-high heat. Pour the hot cream over the chocolate. Add the softened butter. Let stand for 1 minute, then stir until the chocolate is melted and the mixture is very smooth and glossy. Allow the ganache to cool slightly until it is pourable but not too thin, about 10 to 15 minutes. (20 minutes)

Recipe View Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread half of the Irish cream frosting evenly over the top. Gently place the second cake layer on top. Spread the remaining frosting over the top layer. (5 minutes)

Recipe View Carefully pour the cooled chocolate ganache over the top of the cake, allowing it to drip artfully down the sides. Let the ganache set slightly before serving. (5 minutes)