Dark Chocolate Bundt Cake with Irish Cream Glaze
User Reviews
5
Dark Chocolate Bundt Cake with Irish Cream Glaze
Description
The Dark Chocolate Bundt Cake utilizes buttermilk and freshly brewed coffee to deepen the chocolate flavor and add moisture to the batter. Eggs, vegetable oil, and vanilla extract provide structure and aroma, while the dry ingredients include sugar, all-purpose flour, Dutch process cocoa powder, salt, baking soda, and baking powder. The batter is mixed carefully to combine and then thoroughly beaten to enhance texture before being poured into a bundt pan coated with cocoa powder for extra chocolate taste on the crust.
Baking at 350°F yields a cake with a firm outer crust and a soft, tender interior crumb. The Irish cream glaze is made by melting dark chocolate with powdered sugar, Irish cream liquor, and water to create a smooth topping that hardens slightly on the cake, adding sweetness and a hint of herbal liqueur character.
This cake is suitable for celebrations or as a flavored dessert offering. The glaze adds a unique dimension beyond standard chocolate glazes by incorporating Irish cream, making it a notable variant among bundt cakes. The recipe balances richness and moisture without being overly dense.
The recipe notes mention it is slightly adapted from Food52 for the cake and Saveur for the glaze, suggesting tested and refined methods for quality results.
Ingredients
- 1 cup buttermilk
- 1 cup coffee freshly brewed, black
- 2 egg lightly beaten, large
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ¾ cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder plus more for dusting, Dutch process
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
irish cream glaze
- 3 ounces dark chocolate chopped
- 2 cups powdered sugar
- ⅓ cup Irish cream liqueur
- 3 tablespoons water
Instructions
- Preheat the oven to 350 degrees F. Spray a 12 cup bundt pan with nonstick baking spray (the kind of baking spray with flour!) and then sprinkle in a few tablespoons of dutch process cocoa powder. Shake it all over and around the inside of the bundt pan. This will take a few minutes because you want every bit covered! Tap the excess cocoa out of the pan.
- Set aside 1 cup of buttermilk (or 1 cup milk + 1 teaspoon vinegar) and 1 cup of freshly brewed coffee.
- In the bowl of an electric mixer, combine the eggs, oil and vanilla extract. Pour in the buttermilk and coffee and mix on low speed until the mixture is combined.
- In a separate bowl, whisk together the sugar, flour, cocoa powder, salt, baking soda and powder. Add it to the wet ingredients in the mixer. Beat until combined, scraping down the sides and the bottom of the bowl. Beat the mixture on medium speed for 4 to 5 full minutes, scraping down the sides a few times.
- Once it’s ready, pour it into the bundt pan. Bake for 45 to 55 minutes or until a tester inserted in the center comes out clean. Let cool for 30 minutes, then very carefully invert the pan and let the cake finish cooling on a wire rack or cake plate. Let it cool completely.
irish cream glaze
- Whisk together the chocolate and powdered sugar in a bowl.
- Heat the irish cream liqueur and water in a saucepan over medium heat until it’s just hot and bubbles are around the edge. Do not let it boil and evaporate! Pour the hot liquid over the chocolate/sugar mixture and whisk continuously.
- You want to whisk until the sugar lumps are gone and the chocolate is melted. This glaze can thicken quickly, so the minute it is smooth, pour it over the cake and let it set. Do not wait! One the glaze sets for 10 minutes or so, slice and serve the cake!
Notes
- Sift cocoa powder evenly on the bundt pan before adding batter to ensure a chocolate crust that prevents sticking.
- Freshly brewed coffee enhances the chocolate flavor but may be substituted with strong brewed tea or water if needed.
- Beat the batter well for 4-5 minutes to ensure a tender crumb and smooth texture.
- Allow cake to cool before applying the Irish cream glaze to avoid melting it prematurely.
- The glaze combines dark chocolate with Irish cream and powdered sugar for a smooth, slightly boozy finish that complements the rich cake.
User Reviews
Overall Rating
5
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