Ingredients

• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• 1/4 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
• 1/2 cup vegetable oil
• 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
• 2 tablespoons butter
• 1 cup white sugar
• 1/2 cup Irish whiskey

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 10-inch fluted tube pan (such as a Bundt(R)) and coat inside of pan with unsweetened cocoa powder.
3. Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4. Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5. Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7. Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8. While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9. Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.