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Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze

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 1x

Ingredients

Scale

Irish Cream and Chocolate Bundt Cake

  • 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

Chocolate Glaze

  • 4 oz bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream

Instructions

Irish Cream and Chocolate 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. Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
  3. Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
  4. Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
  5. Enjoy!

Keywords: irish cream, chocolate, bundt cake

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