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Baileys Irish Cream Hot Chocolate Bundt Cake Recipe

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3.9 from 23 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Description

This Baileys Irish Cream Hot Chocolate Bundt Cake combines rich cocoa and espresso flavors with the smooth indulgence of Baileys Irish Cream for a decadent dessert. Covered in a luscious chocolate ganache glaze infused with Baileys, and finished with festive sprinkles and powdered sugar, this cake is perfect for cozy gatherings or holiday celebrations.

Ingredients

For the Cake:

  • 1½ cups Water
  • 1 cup Unsalted Butter (2 sticks)
  • ½ cup Dutch Processed Cocoa Powder
  • 2 tsp Instant Espresso Powder
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 2 large Eggs
  • 1½ cups Sugar
  • 1 tsp Vanilla Extract
  • ½ cup Baileys Irish Cream

For the Ganache Glaze:

  • ½ cup Heavy Whipping Cream
  • ½ cup Semi-Sweet Chocolate Chips
  • 1 tsp Vanilla Extract
  • 1 TBSP Baileys Irish Cream

For Garnish:

  • Powdered Sugar
  • Sprinkles (Christmas themed or favorite)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Generously grease a 10-cup Bundt cake pan and dust it with cocoa powder to prevent sticking and add extra chocolate flavor.
  2. Make Cocoa Mixture: In a small saucepan over medium-low heat, combine 1½ cups water and 1 cup unsalted butter. Heat until the butter melts completely, but do not boil. Remove from heat.
  3. Add Cocoa and Espresso: Stir in ½ cup Dutch-processed cocoa powder and 2 teaspoons instant espresso powder into the warm butter-water mixture. Mix thoroughly until fully dissolved. Set aside to cool.
  4. Mix Dry Ingredients: In a bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt. Set aside.
  5. Beat Eggs and Sugar: In a stand mixer bowl, combine 2 large eggs and 1½ cups sugar. Beat on high speed until the mixture is fluffy and pale, about 3-4 minutes.
  6. Add Cocoa Mixture: Gradually add the cooled cocoa-butter-water mixture to the egg and sugar batter. Beat for another minute until well combined.
  7. Flavor with Baileys and Vanilla: Add 1 teaspoon vanilla extract and ½ cup Baileys Irish Cream to the batter. Beat briefly to incorporate.
  8. Fold in Dry Ingredients: Slowly add the sifted flour mixture into the wet ingredients. Gently fold it in using a spatula until just combined, being careful not to overmix.
  9. Pour and Tap: Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
  10. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean.
  11. Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing.
  12. Prepare Ganache Glaze: Heat ½ cup heavy whipping cream in a small saucepan over medium heat until steaming but not boiling, or microwave for 50 seconds.
  13. Melt Chocolate: Add ½ cup semi-sweet chocolate chips, 1 teaspoon vanilla extract, and 1 tablespoon Baileys Irish Cream to the hot cream. Let sit undisturbed for 5 minutes.
  14. Stir Ganache: After 5 minutes, stir with a spatula until the chocolate melts completely and the mixture becomes a smooth, shiny glaze.
  15. Glaze Cake: Place the cooled cake on a cooling rack with a tray underneath to catch drips. Drizzle the ganache evenly over the cake allowing it to drip down the sides.
  16. Garnish: Dust the glazed cake lightly with powdered sugar and sprinkle your favorite Christmas sprinkles or colorful decorations on top.
  17. Serve: Let the glaze set for a few minutes, then transfer the cake to a serving platter or cake stand. Slice and serve immediately.
  18. Storage: Store any leftover cake in a covered container in the refrigerator to maintain freshness.

Notes

  • Ensure the butter-water mixture is not boiling before adding cocoa and espresso to avoid a gritty texture.
  • Allow the cake to cool completely before glazing to prevent the ganache from melting and sliding off.
  • Use a gentle folding technique with flour to keep the cake tender and airy.
  • For best results, use Dutch-processed cocoa powder for a richer chocolate flavor.
  • If you don’t have espresso powder, you can substitute with instant coffee granules, but espresso enhances the chocolate flavor more deeply.
  • Leftover cake can be kept refrigerated for up to 4 days and is delicious warmed slightly before serving.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-American

Find it online: https://aminabakes.com/baileys-irish-cream-hot-chocolate-bundt-cake-recipe/