Baileys Irish Cream Bundt Cake
User Reviews
5
Baileys Irish Cream Bundt Cake
Description
This Bundt cake blends dry ingredients including flour, cocoa powder, sugar, instant coffee, baking soda, and salt. Melted butter, Baileys Irish Cream, sour cream, eggs, and vanilla extract are mixed in to create a smooth batter poured into a well-greased bundt pan. Baking results in a moist cake with chocolate coffee undertones enhanced by the Baileys.
The topping is made by heating heavy cream and adding semisweet chocolate chips to form a ganache once combined and cooled slightly. This is poured over the cooled cake and further decorated with caramel cream or dulce de leche and shaved chocolate to create an appealing layered effect. The balance of flavors creates a dessert that is rich and creamy but not overly sweet.
This cake fits well for special occasions or dessert menus where a chocolate liqueur flavor is appreciated. Cooling before glazing is important for a neat presentation and proper ganache set.
Ingredients
For the Baileys Irish Cream Bundt Cake:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1 1/2 cup granulated sugar
- 3 tablespoons instant coffee
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter melted
- 1 cup Baileys Irish Cream Liqueur
- 3/4 cup sour cream
- 2 egg large
- 2 teaspoons vanilla extract
For the Toppings:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup Caramel cream or dulce de leche, thick
- 2 ounces chocolate to shave over the top
Instructions
- Preheat the oven to 350 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour an 11- to 12-cup bundt pan. (I like to use the floured baking spray instead.)
- In the bowl of your electric mixer, combine the first six dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining five wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
- Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
- Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove). Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper under the wire cooling rack.
- Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a vegetable peeler to shave the chocolate bar over the top of the liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 342kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 240mg | 10% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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