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. 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 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.
As long as you follow the directions by prepping your pan properly, baking the cake as directed, and letting it cool a little before turning it out, you’ll have a gorgeous result that just needs to be drizzled in its chocolate glaze before being served.
The chocolate glaze is also super simple and only requires two ingredients. I chose dark chocolate to contrast the sweetness of the cake, and I let the glaze cool slightly so that its consistency would be just right. I used a piping bag to help control the glaze’s drips, but you can also use a spoon or a measuring cup with a spout. Depending on how much glaze you use, you’ll most likely have a little leftover which is a bonus in itself!
Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze
Author: Marisa Guerra
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 ¼ cups flour
- 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
- ¾ cup buttermilk
- ¾ cup Irish cream liqueur
- 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.
- 4 oz bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- While the cake continues to cool, place the chocolate in a medium heatproof bowl.
- Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
- Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
- Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.