An rich and decadent Baileys dark chocolate bundt cake flavored with a hint of Irish cream and topped with a shiny chocolate glaze. Simple to make, delicious to eat, and always a crowd pleaser!
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2/3 cup sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups (218 g) all-purpose flour
- 3/4 cups (75 g) unsweetened cocoa, Dutch process, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup Irish cream liqueur (such as Baileys)
- 1/3 cup hot freshly brewed espresso or strong coffee
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 2 teaspoons vegetable oil
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 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 in vegetable oil and whisk until smooth and shiny.
For even more Irish cream flavor, add in 1-2 tablespoons (to taste) of Irish cream liqueur as you stir.
Allow ganache to cool slightly before pouring over the top of the bundt.
Store cake in a cool, dry place tightly covered.
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.
Can substitute whole milk for the Irish liquor.
Can substitute hot water for espresso.