Chocolate Irish Cream Bundt Cake (With Irish Cream Glaze)

20-22m
Prep Time
45-55m
Cook Time
1h 5m
Ready In

Recipe: #20874

September 06, 2015



"Chocolate, coffee and silky Baileys Irish Cream all baked into one glorious orgasmic bundt cake then drizzled with an Irish Cream glaze"

Original is 12-16 servings
  • FOR THE CAKE
  • IRISH CREAM GLAZE

Nutritional

  • Serving Size: 1 (157.2 g)
  • Calories 483.1
  • Total Fat - 15.7 g
  • Saturated Fat - 5 g
  • Cholesterol - 51.2 mg
  • Sodium - 408.7 mg
  • Total Carbohydrate - 83.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 63.8 g
  • Protein - 5.6 g
  • Calcium - 95.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven to 350ºF. Spray a 10 cup bundt pan with baking spray.

FOR THE CAKE


Step 2

Sift together the flour, sugar, cocoa, baking soda, baking powder and salt.

Step 3

In the bowl of your electric mixer, combine the eggs, milk, vegetable oil, vanilla and Irish Cream.

Step 4

Gradually add the dry ingredients to the wet ingredients.

Step 5

Then add the hot coffee, mix until well combined (batter will be thin).

Step 6

Pour the batter into prepared pan and bake for 45-55 minutes.

Step 7

Cool on a rack for 10-15 minutes. Then invert the pan, remove the cake and cool completely.

FOR THE IRISH CREAM GLAZE


Step 8

Sift the powdered sugar into a bowl, then add in Irish Cream and vanilla. Stir to combine until smooth, adding in more confectioners sugar if you need to until you get the perfect consistancy that you want to drizzle.

Step 9

When your cake is cool, drizzle the glazes over the cake and enjoy!

Tips


No special items needed.

2 Reviews

FanciPantsNanci

This is a great cake and we loved it at first bite. The glaze is extremely delicious and really makes the cake special. I will be making it again and soon!

5.0

review by:
(20 Mar 2020)

Texas Terrie

WOW! Was a delicious surprise!!! Do try it yourself to know what I mean when I say WOW is all I am going to say.

5.0

review by:
(19 Mar 2020)

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