March 14, 2018

Chocolate Irish Cream Bundt Cake

This Chocolate Irish Cream Bundt Cake is my new favorite Saint Patrick's Day tradition...a rich chocolate cake with a hint of Irish Cream and a delicious chocolate glaze. Not only is it super easy to make, but it results in a decadent dessert that will easily have you wanting another slice.

While I'm all for the excuse to make this cake year round, I think that it is best when it is served on the day of all things shamrock, corned beef, and all things green. Plus, it's the perfect way to add a sophisticated touch to your Saint Patrick's Day festivities.

In addition to its rich flavor, one of my favorite things about this cake is its simplicity. While layer cakes hold a special place in my heart, bundt cakes are a great way to create a beautiful dessert with a little less effort. This cake is dense enough to hold the bundt's shape, yet delicate and rich enough to still taste delicious.

A FEW NOTES BEFORE WE GET STARTED.

Preheat oven to 350º F. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla extract.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.

Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

While the cake continues to cool, place the chocolate in a medium heatproof bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.

Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly. Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed. Enjoy!

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Chocolate Irish Cream Bundt Cake

This cake is my new favorite Saint Patrick’s Day tradition…a rich chocolate cake with a hint of Irish Cream and a delicious chocolate glaze.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 10-15 servings
  • Category: Dessert

Ingredients

Chocolate Irish Cream Bundt Cake

  • 8 oz (1 cup) unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 270 grams (2 ¼ cups) flour
  • 63 grams (¾ cup) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 170 grams (¾ cup) buttermilk
  • ¾ cup Irish cream liqueur

Chocolate Glaze

  • 4 oz bittersweet chocolate, finely chopped
  • 113 grams (½ cup) heavy cream

Instructions

Chocolate Irish Cream Bundt Cake

  1. Preheat oven to 350º F.
  2. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla extract.
  5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  6. Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
  7. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
  8. Cool for 15 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Chocolate Glaze

  1. While the cake continues to cool, place the chocolate in a medium heatproof bowl.
  2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
  3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
  4. Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
  5. Enjoy!

Notes

  • Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.

Keywords: irish cream, chocolate, bundt cake, cake, saint patrick's day

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