This cake is a tasty, yummy, mess of a cake .
Emiline over at Sugar Plum has come up with a great event in honor of St. Patrick’s Day! She has challenged us to come up with either sweet or savory dishes incorporating booze.Immediately I conceptualized a Black Irish Cake. A Black Irish Cake is a chocolate cake with mashed potatoes( hey it works!) soaked in 3 boozes( Baileys Irish Creme,Chocolate Liqueur, and Whiskey) in a riff of a Tres Leches Cake. Are you feeling me?
I remember reading about cakes made with mashed potatoes so it would be perfect for a Irish themed cake. I basically followed this recipe. However she used no dairy, and I added left over evaporated milk to the mashed potatoes( no more than 1/4 of a cup) and it turned out fine .You can use your own chocolate cake recipe and experiment.
I really wanted to use my authentic Feckin Irish Whiskey that was signed by the maker, but we agreed not to open the bottle.So I purchased some Jack Daniels instead along with some Baileys Irish Creme.
Black Irish Cake
1 cup of heavy cream
1 cup of evaporated milk
1 cup of Baileys Irish Cream
1/2 cup of whiskey
1/4- 1/2 cup of Chocolate Liqueur
Whipped Cream Topping (make your own with heavy cream , confectioners sugar,vanilla, etc. or cheat and buy a Non Dairy Whipped Topping. I used a Wilton Whipped Topping Mix).
Make your cake in a dish that you will serve the cake in. I used a 81/2 by 81/2 Plexiglas dish. I had leftover batter so I made 12 cupcakes as well to serve in individual ramekins. 
Take cake out of oven.Pierce all over. While still warm drizzle cake with Whiskey and Chocolate Liqueur.In a blender mix heavy cream,evaporated milk, and Baileys. Pour this cream mixture over warm cake. It may take several attempts for the liquids to sink into the cake.I still had leftover cream, but I soaked three times. 
Let cake cool, wrap in plastic wrap, and refrigerate for several hours until chilled.If you have leftover cream and you feel the cake can take on more liquid, add it. Top off with Whipped Topping and serve.
Take cake out of oven.Pierce all over. While still warm drizzle cake with Whiskey and Chocolate Liqueur.In a blender mix heavy cream,evaporated milk, and Baileys. Pour this cream mixture over warm cake. It may take several attempts for the liquids to sink into the cake.I still had leftover cream, but I soaked three times. Let cake cool, wrap in plastic wrap, and refrigerate for several hours until chilled.If you have leftover cream and you feel the cake can take on more liquid, add it. Top off with Whipped Topping and serve.Be sure to let it set well. I cut mine after a few hours, but it could have chilled some more to hold some shape.For a more perfect presentation serve it up in the individual ramekins. Regardless the flavors merge well and it gives you a sweet light light headed feeling. Certain Someone declared it was rich!
* Warning: Don’t eat this and operate heavy machinery or drive.