Dublin Drop Cake Recipe

Ingredients

• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• cup confectioners' sugar
• 1 egg
• 6 tablespoons Irish cream liqueur
• 1 (18.25 ounce) package chocolate cake mix (without pudding)
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 eggs
• cup vegetable oil
• 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness)
• 2 tablespoons butter
• 1 cup white sugar
• cup Irish whiskey

Directions

1. Preheat your oven to 350F (175C).
2. Grease a 10-inch fluted tube pan (such as a Bundt) and lightly dust it with unsweetened cocoa powder to prevent sticking.
3. In a mixing bowl, beat together the cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur until smooth and creamy. Set aside.
4. In a separate bowl, combine the chocolate cake mix, instant chocolate pudding mix, 3 eggs, and vegetable oil. Mix until the batter is thick and smooth.
5. Gradually add the Irish stout beer to the batter, stirring gently to incorporate.
6. Pour one-third of the cake batter into the prepared pan, then layer the Irish cream filling over it. Spoon the remaining cake batter on top of the filling, spreading evenly.
7. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
8. Once done, loosen the edges of the cake from the pan using a thin spatula. Allow the cake to rest in the pan for 15 minutes.
9. Invert the pan onto a wire rack to release the cake, then let it cool completely on the rack.
10. While the cake cools, melt the butter in a saucepan over medium heat. Stir in the white sugar and Irish whiskey, bringing the mixture to a boil. Stir occasionally to dissolve the sugar.
11. Once the mixture has boiled, reduce the heat to low and let it simmer for about 10 minutes, or until it thickens into a glaze.
12. Transfer the cooled cake to a serving platter. Generously brush the whiskey glaze over the cake, allowing it to soak into the surface. Repeat the glazing process several times to ensure the cake is thoroughly coated.

Cook's Note

If you don't have a Bundt pan, you can substitute it with a tube pan or even a 9x13-inch baking dish. Simply swirl the cream cheese mixture into the batter before baking and glaze the top once baked. This recipe also works well for cupcakes, which can be prepared in the same manner.

Nutrition Facts