An rich and decadent Baileys dark chocolate bundt cake lightly flavored with Irish cream and topped with a shiny chocolate glaze. It’s simple to make, delicious to eat, and always a crowd pleaser!
St. Patrick’s Day is just around the corner and while I’ve never been one for dressing head to toe in green or downing pints of green tinted beer, we do have a few traditions in our house that we’ve kept up through the years. I always give my girls a stash of gold wrapped chocolate coins for good luck and, like a good mother, check to be sure they are wearing a token green ribbon in their hair or a pair of bright green socks before they set off for school. The hubs will man the griddle if St. Patty’s falls on a weekend, making homemade pancakes died with green food coloring number “not natural”. And even though my girls are aren’t so little anymore, they’ve been known to build a leprechaun trap or two the night before just for giggles. We’ve still yet to catch that leprechaun.
For me, St. Patrick’s Day is the perfect occasion to bake up a boozy bundt. Skip the beer, give me the bundt! You all know that chocolate on chocolate is my favorite kind of chocolate. But throw in a hint of espresso and a dash of Irish liqueur and swoooooon!!! I created this dark and decadent baileys chocolate bundt cake especially with St. Patrick’s Day in mind. Because who doesn’t love a moist, ultra chocolate cake spiked with creamy Irish cream liqueur?? It’s the ultimate chocolate lover’s dessert!
A little bit about Baileys if you haven’t baked with it before. This post is not sponsored by the way. Just a fan. Bailey’s Irish Cream is a flavored liqueur made with cream, cocoa, and Irish whiskey. It has a subtle flavor that doesn’t overwhelm which makes it perfect for adding to baked goods. The flavor of the Baileys coupled with the espresso gives this chocolate bundt cake a warm, deep chocolate flavor that I find irresistible. And don’t even get me stared on the texture of the crumb…it’s just soooo good!
I always love a pretty little bundt because they are easy to make, delicious to eat, and don’t require too much clean up. Unlike a more fussy layer cake, a bundt cake looks beautiful straight from the pan and can be adorned with a simple shiny glaze before serving.
I mean….just look at that shine!
I betcha wanna know the trick to that super smooth, glossy finish? It’s corn syrup. Yep. Just one tablespoon added to the chocolate ganache and your cake will sparkle and shine from a mile away. I don’t bake much with corn syrup but considering it’s such a teensie tiny amount, I say it’s #worthit for the shine factor. Feel free to omit it if you prefer, it does not alter the flavor of the ganache. You can also feel free to add a dash of Baileys Irish Cream to the glaze for an extra dose of booze.
Keep reading for more tips on baking the perfect bundt cake.
HOW TO MAKE THE BEST CHOCOLATE BUNDT CAKE
Prep your pan. The key to a pretty little bundt is to keep the cake from sticking to the pan. For best results, use a non-stick pan like this one from Nordicware. Be sure to spray the pan thoroughly with non-stick cooking spray but avoid spraying so much that pools of spray gather in the bottom of the pan. If you feel the need to dust your pan, sift unsweetened cocoa over the pan and then flip over to remove the excess. This will help to keep that rich, dark color.
Use room temperature ingredients + extra hot espresso. Room temperature ingredients are critical to the success of 99% of cake recipes. For best results, set your ingredients out the night before you bake this bundt. That includes your eggs, butter and sour cream. On the flip side, be sure that your espresso is piping hot when you add it to the batter at the final step. The extra hot temperature of the liquid helps to “bloom” the cocoa powder creating a deep, rich chocolate flavor. Yes, please!
It’s all about the cocoa. I use Dutch process unsweetened cocoa powder in the recipe for a more intense chocolate flavor and deep, dark color. Since the recipe includes both baking powder and baking soda, any unsweetened cocoa powder will technically work if you do not have Dutch process on hand. Pro-tip: Be sure to sift the cocoa powder before adding to the dry ingredients for a smooth, even crumb.
Master the flip. This is trickier than it sounds but don’t worry…you got this! Getting your bundt from the pan to the serving dish is a cinch if you follow two simple steps. First, allow the bundt to cool in the pan (on a cooling rack) for 10 minutes. Set your timer once the cake comes out of the oven and never wait more than 15 minutes to remove the cake as you will risk it sticking to the pan. Place a cooling rack or serving plate across the top of the bundt pan and holding tightly, flip it over in one quick motion to release. Second, if it does not fall from the pan immediately in one whole piece, turn the pan back over and allow it to cool in the pan for a few more minutes. Repeat the flip and tap the bottom of the pan firmly to help release the cake. If your cake comes out with a few missing pieces stuck to the bottom of the pan, don’t despair. The cake will still taste AH-mazing and you can hide anything under a thick layer of chocolate ganache. Like everything else, practice makes perfect, so if at first you don’t succeed – try, try again.
This baileys dark chocolate bundt cake is as easy as it is delicious which makes it the perfect dessert for any occasion. It’s so perfectly festive for St. Patty’s Day and I hope you’ll bust out your bundt pan this weekend and bake this boozy cake.
Happy St. Patty’s and happy baking!
If you like this Baileys Dark Chocolate Bundt Cake, you may also like:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 TBSP vanilla extract
- 1¾ cups all purpose flour
- ¾ cups unsweetened cocoa, Dutch process, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup Irish cream liqueur (such as Baileys)
- ⅓ cup hot freshly brewed espresso
- 8 ounces bittersweet chocolate, coarsely chopped
- 1¼ cups heavy cream
- 1 TBSP light corn syrup
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until light and fluffy. This will take about 4 minutes.
- Scrape down sides of bowl and then add sour cream, mixing until just incorporated, about 30 seconds.
- Add eggs, one at a time, until fully combined.
- Add the vanilla and mix until incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until well combined.
- With the mixer on low speed, add the flour mixture to the egg mixture gradually, alternating with the Irish cream. Begin and end with the flour mixture.
- Do not over mix. A few streaks of flour remaining is fine.
- Remove the bowl from the mixer and use a wooden spoon or spatula to stir in the hot espresso, being careful not to over mix the batter.
- Spray a 10-15 cup bundt pan generously with non-stick baking spray. Be careful to cover the entire bundt pan but do not allow the spray to pool in the bottom of the pan.
- Pour the batter into the prepared bundt.
- Tap the pan three times firmly on the countertop to release any air bubbles.
- Bake on the center rack of the oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and set on a cooling rack for 10 minutes.
- After 10 minutes (do not wait more than 15 minutes max), release the cake from the pan by inverting it onto a platter or cooling rack. If the cake does not easily release, keep the cake in the bundt mould and flip it back over to rest for 5 more minutes.
- Cool the cake completely before adding chocolate ganache.
- Add chopped chocolate to a heat proof bowl.
- In a small saucepan, bring heavy cream and corn syrup to a simmer. Do not boil. Cream is ready once small bubbles appear around edges of the pan.
- Pour hot cream and syrup over the chocolate and allow to stand for 1 minute.
- Stir with a whisk until smooth and shiny.
- For even more Irish cream flavor, add in 1 TBSP of Irish cream liqueur as you stir.
- Allow ganache to cool slightly before pouring over the top of the bundt.
Bundt cake may be frozen before adding chocolate ganache. Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 3 months.
To defrost, remove the cake from the freezer and defrost at room temperature.