Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.

Chocolate might be the ultimate pairing chameleon. Whether it's peanut butter, coffee, bacon, decadent dipped strawberries (which are best stored and consumed at room temperature) or even potato chips ...

There is nothing quite as satisfying as a bite of luscious chocolate cake after a long, hard day. But the satisfaction level goes up a when you infuse some yummy Baileys Irish Cream in that cake, we ...

11/2 cups stout or dark beer such as Guinness 11/2 cups unsalted butter 1 cup Dutch-process cocoa powder 3 cups all-purpose flour 3 cups granulated sugar 21/4 teaspoons baking powder 1 teaspoon salt 3 ...

It starts the way all poke cakes do, with a chocolate cake base. In my many adventures in poke-cake-making, I've found that letting the cake cool completely aids in creating those perfectly clean ...

The Dublin-based liqueur company Baileys Irish Cream is suing Eli's Cheesecake for continuing to use the Baileys logo without permission on an Irish-cream-flavored cake. The Chicago-based company did ...

Have you got your green on? Many of us soon will as we honor the patron saint of Ireland with some serious drinking, eating and indulging. If your celebration includes a homemade meal, consider adding ...

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Mix all ingredients and bake in three 8 or 9-inch pans for 20 to 22 minutes on 350°. Cool completely. In a medium saucepan place whipping cream, Irish cream, and butter. Heat to just below boiling.

Experience pure decadence with this luxurious Baileys Chocolate Ganache! This rich, smooth chocolate ganache is elevated to ...

If there’s one date that’s always taken center stage in Meghan McGarry’s life, it’s March 17. “It’s safe to say that no day was bigger in my house than St. Patrick’s Day,” the celebrated pastry chef ...

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan and cakes fall, and few baked goods turn out as they do at sea level.