Chocolate Irish Cream Bundt Cake

CHOCOLATE IRISH CREAM BUNDT CAKE

3/11/2020

Chocolate lovers, this cake is for you! Chocolate Irish Cream Bundt Cake is a made-from-scratch double chocolate cake studded with mini chocolate chips, and drizzled with a rich and silky chocolate glaze - the ultimate St. Patrick’s Day treat. With each forkful, you get intense chocolate flavor, hints of coffee, and delicious Irish Cream liqueur. So rich and flavorful - no other chocolate cake can compare!

Chocolate Irish Cream Bundt Cake

Fresh ingredients make the freshest cakes! This rich and moist cake takes less than 10 minute to whip up. Start with fresh eggs and butter and brown sugar, add some sour cream for extra moisture. Three different chocolates - dark chocolate, cocoa powder, and semi-sweet chocolate chips combine for deep chocolate decadence. A full tablespoon of pure vanilla extract, coffee and Baileys Irish Cream add depth of flavor. The smell while this bakes is heavenly!

You can top this beautiful cake with either Chocolate Ganache, or my favorite, a Chocolate Irish Cream Glaze. Both are wonderful!

Chocolate Irish Cream Bundt Cake

Like most bundt cakes, this rich cake is even better the day AFTER you bake it. The flavors settle and the cake is just so incredibly rich and moist.

To make an alcohol-free version, simply replace the Baileys Irish Cream with an Irish Cream or vanilla coffee creamer, or substitute half & half.

This Chocolate Irish Cream Bundt Cake is winner every time - you're sure to love it as well!

Chocolate Irish Cream Bundt Cake

CHOCOLATE IRISH CREAM BUNDT CAKE

Chocolate Irish Cream Bundt Cake

INGREDIENTS:
Chocolate Bundt Cake
3/4 cup unsalted butter, softened
1 cup sour cream, room temperature
5 large eggs, room temperature
8 ounces unsweetened chocolate, coarsely chopped (I use Ghirardelli)
2 tablespoon vegetable oil
1 and 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder, plus more for dusting the pan
1 teaspoon baking soda (substitute baking powder if using Dutch-processed cocoa)
1/2 teaspoon salt
2 cups packed light brown sugar
1 tablespoon vanilla extract
2 tablespoons instant coffee granules
3/4 cup Irish Cream liqueur
1 cup mini chocolate chips

Chocolate Glaze
2 ounces bittersweet chocolate, coarsely chopped
1/3 cup Irish Cream liqueur
2 tablespoons butter
1 cup confectioners' sugar

HOW I MAKE THIS:

Remove butter, eggs and sour cream from the fridge 30 minutes before baking.
Preheat the oven to 350°F and set an oven rack in the lower-middle position.
Coat the inside of a 12-cup bundt pan generously with nonstick baking spray and lightly sprinkle with cocoa powder. Tap out any excess.
PREPARE BUNDT CAKE: Combine the chocolate and oil in a microwave-safe bowl. Microwave for 15 seconds intervals, whisking well between each one until the chocolate is melted and smooth. Set aside to cool slightly.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 5 minutes. Beat in the sour cream and vanilla. Add the coffee granules and melted chocolate. Mix until well combined. Add the eggs, one at a time, mixing well after each addition.
Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix just until combined after each addition. Fold in the mini-chocolate chips with a silicone spatula.
Pour the batter into the prepared pan and smooth the top evenly. Let pan sit for 5 minutes and then tap the pan about 20 times gently on the counter to remove any large air bubbles.
Bake for 45 to 55 minutes or until a wooden toothpick inserted into the center comes out clean.
Cool in the pan for exactly 20 minutes.
Invert the cake onto a parchment-lined wire rack and cool to room temperature.
PREPARE CHOCOLATE GLAZE: Place the chocolate, Irish cream, and butter in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.
Drizzle Chocolate Glaze on top of cake. Place the cake on a serving platter and pour or spoon the glaze evenly over the top of the cake, allowing it to dribble down the sides of the cake. Add holiday sprinkles if you would like!
At this point, I cover the cake until I’m ready to serve it. For easiest slicing, cut with a serrated knife for serving.
The cake can be kept, covered, at room temperature for up to 5 days.

YIELD: 18 servings

Nutrition Information: Amount Per Serving: Calories: 327

NOTES:

Substitutions: For a non-alcoholic version, you can substitute Irish Cream Coffee Creamer or heavy cream for the Irish Cream Liqueur.
Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
This cake is even better after it has had time to rest for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!
This cake can also be served warm and drizzled with warm Chocolate Glaze at the time you serve it.

Originally posted March 2015; revised and reposted March 2020.

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