For the filling
- 16 ounces cream cheese, at room temperature
- 4 ounces butter, preferably organic, at room temperature
- 2 1/2 cups confectioners’ sugar
- 1/4 cup Baileys Original Irish cream
- Pinch of salt
- 2 tablespoons bottled salted caramel sauce
- Pinch of flaked sea salt (optional)
For the cake
- Cooking spray, for greasing the pan
- 1 cup stout beer
- 1 cup unsalted butter, preferably organic, at room temperature
- 3/4 cups unsweetened Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoon baking soda
- 3 -4 large eggs, preferably organic
- 2/3 cups sour cream, preferably organic
- 1 cup heavy cream, preferably organic
- 1/2 pound dark chocolate
For the filling
Place the cream cheese and butter in a large bowl and mix until smooth. Add the confectioners’ sugar, Baileys Original Irish Cream, and a pinch of salt to a bowl. Beat with a whisk until blended, and separate ¼ of the mixture into a smaller bowl. Add the caramel sauce to the smaller bowl and a pinch of flaked sea salt, if using. Draw 2 figure eights through the bowl with the side of the spoon. Set aside.
For the cake
Preheat the oven to 350 degrees.
Line a 9-by-13-inch cake pan with parchment paper and lightly coat the paper and sides of pan with cooking spray. Bring the stout and butter to a simmer in a large, heavy saucepan over medium heat. Remove from heat, add the cocoa powder, and whisk until lump-free.
In a bowl, whisk the flour, sugar, and baking soda together. Using an electric mixer, beat the eggs and sour cream in another large bowl on medium speed until blended. Slowly add the cocoa-stout mixture to combine.
Add the flour mixture and beat on low speed for 10 seconds. Using a rubber spatula, fold the batter until completely combined. Transfer to the cake pan, place in the oven, and bake until a cake tester inserted into the center comes out clean, about 35 minutes. Remove from the oven and let cool completely on a rack.
Break the cooled cake into chunks in a large bowl. Using your hands, mash together the cake and the larger portion of cream cheese filling until thoroughly incorporated. Scoop 1 tablespoon of the mixture into a silicone mold and using your hands, pat the dough evenly into the molds. Press a finger into the middle of each to form a divot.
Spoon the smaller portion of filling into a plastic bag and snip off the corner to pipe into the divots, just shy of the surface. Flatten a pinch of dough against the palm of your hand and then pat the exposed filling to seal. Place the mold in the freezer.
Meanwhile, in a small, heavy saucepan, bring the cream to a gentle simmer over medium low-heat. Add the chocolate to a heatproof bowl. Pour the heated cream over the chocolate and let cool for 2 minutes. (Be careful to not exceed 2 minutes, as the cream will have cooled too much.)
Stir the cream and chocolate until a smooth ganache forms. Let stand at room temperature for 20 minutes. Remove the mold from the freezer and working quickly, pop out each truffle. Poke a toothpick into the base of each truffle and dunk into the ganache, up to, but not covering, the base. Tap against the side of the bowl to remove excess ganache.
Using your fingers, gently ease the truffles off the toothpicks and place on a cooling rack. Refrigerate until firm. Using an offset spatula, remove from the cooling rack and serve.