Baileys Irish Cream Bundt Cake
Recipe GLPRf229f914fb35c9
A decadent chocolate cake infused with Baileys Irish Cream liqueur, topped with silky chocolate ganache and drizzled caramel sauce. This elegant bundt cake combines rich cocoa, coffee notes, and creamy Irish liqueur for a sophisticated dessert that's perfect for special occasions.
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Ingredients
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, melted
1 cup Baileys Irish Cream liqueur
3/4 cup sour cream
2 large eggs
2 teaspoons vanilla extract
1/4 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup caramel sauce or dulce de leche
2 ounces dark chocolate bar for shaving
Directions
Preheat your oven to 350°F and position the rack to accommodate a bundt pan in the center. Generously coat an 11-12 cup bundt pan with butter and flour (or use floured baking spray for easier release).
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking soda, salt, and granulated sugar. Mix on low speed until combined.
Slowly pour in the melted butter, Baileys Irish Cream liqueur, sour cream, eggs, and vanilla extract. Mix on low speed until a smooth batter forms, scraping down the sides of the bowl as needed.
Pour the batter into the prepared bundt pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Do not overbake.
Allow the cake to cool in the pan for at least 20 minutes. Run a thin knife around the edges and invert the cake onto a wire cooling rack. Let it cool completely to room temperature.
Heat the heavy cream until it just begins to boil, either on the stovetop or in the microwave. Pour the hot cream over the semisweet chocolate chips and let sit for 5 minutes without stirring.
Gently stir the chocolate and cream together until smooth and glossy ganache forms.
Place a piece of wax paper under the cooling rack. Using a spoon, drizzle the chocolate ganache over the top and sides of the cooled cake.
Warm the caramel sauce until it reaches a drizzling consistency (warm but not hot). Drizzle the caramel sauce over the chocolate ganache.
Using a vegetable peeler, create thin shavings from the chocolate bar and sprinkle them over the wet toppings. Allow the toppings to set before serving, or slice immediately if desired.
