Irish Car Bomb Cake

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup Guinness

1 cup (2 sticks) unsalted butter

4 ounces dark chocolate, chopped

2 cups  sugar

2 eggs

1/2 cup sour cream

Heat Guinness, butter and chocolate in a saucepan over low heat just until the butter and chocolate have melted, stirring frequently; cool slightly.

Beat eggs, sour cream and vanilla together in a large bowl;.  Add Guinness mixture to egg mixture stirring well. Add flour mixture and whisk until smooth. Pour half the batter into each prepared cake pan.

Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes.  Cool in pans for 15 minutes, then remove and cool on wire rack.

Glaze:
1/2 cup Irish whiskey
1/2 cup sugar

Bring whiskey and sugar to a boil in a small saucepan.  Boil vigorously, uncovered about 10 minutes until mixture is reduced slightly and syrupy.  Keep warm until ready to use.

Frosting:
8 ounces Neufchatel cheese (low fat cream cheese), softened
1-1/2 cups confectioner’s sugar
1/2 cup Baily’s Irish Cream liquor
1 cup heavy cream

Beat softened Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth.  Add Baily’s and beat just until combined.  With mixer running, slowly pour in heavy cream and beat until mixture holds soft peaks.  Chill until ready to use.

Assembly:
Place 1 cake layer on cake dish.  Brush top of cake with half of the warm Irish Whiskey glaze.  Allow to cool slightly.  Spread  a thin layer (about 1-1/2 cups frosting) over cake; top with second cake layer and brush with remaining warm glaze; let cool. Top with remaining frosting.  Pile the frosting fairly high and let it fall irregularly around the side of the cake to give the appearance of the foam at the top of a Guinness.