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–+ servings

Baileys and Triple Chocolate Bundt Cake

Manila Spoon
Easy to make and perfect for celebrations, especially on St. Patrick's Day, this lush chocolate dessert will wow your guests with its luxurious taste and stunning presentation. Enjoy each bite of this decadent Baileys Chocolate Bundt Cake that's moist, rich, and bursting with Irish cream flavor. With triple chocolate in it, this cake is a great Valentine's Day dessert, too.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American, Irish
Servings 16 slices
Calories 370 kcal

Ingredients
 

For the Cake

  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa or cacao powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 2/3 cup sour cream
  • 1 tsp vanilla extract
  • ½ cup Baileys liqueur
  • 1 cup espresso or instant coffee
  • ½ cup chocolate chips or chopped chocolate (use the sweet variety not semi-sweet)

For the Glaze:

  • 4 oz Dark or Milk Chocolate, broken into pieces
  • 4 oz Heavy Cream
  • 3-4 tbsp Honey, Corn, Agave or Maple syrup (choose the liquid sweetener you like and adjust the sweetness to your liking - the cake is not overly sweet so the ganache needs to be sweet)
  • 1-2 Tablespoons Bailey’s, optional, if desired

Instructions
 

  • Preheat oven to 350 F. Thoroughly grease a bundt pan with butter and flour to ensure the cake doesn't stick.
  • Mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
  • Mix the wet ingredients: Add the softened butter with the granulated sugar and brown sugar in another bowl. Use an electric mixer to blend the ingredients. Mix until the ingredients are combined and you get a smooth buttercream.
  • Add the eggs and mix well. Add the sour cream and vanilla extract then mix again until you get a smooth, liquid mixture.
  • Add the dry ingredients: Add 2/3 of the dry ingredients and mix until combined.
  • Then, pour in Baileys and mix.
  • Add the rest of the dry ingredients and mix again for about 2-3 minutes.
  • Next, pour in the coffee. Mix it with a spatula until you get a smooth and sticky mixture.
  • Finally, using the spatula, fold in chocolate chips and mix gently.
  • Pour the batter into the cake pan and distribute it evenly.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the chocolate cake from the oven and let it cool for about 10-12 minutes before removing it from the pan. Invert onto a wire rack to cool completely.

Prepare the glaze:

  • Place the heavy cream, chocolate pieces, liquid sweetener of your choice and Baileys (latter is optional). Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Allow glaze to set before serving.
  • Place the cake on a beautiful flat plate and pour the glaze over it.

Notes

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Calories: 370kcalCarbohydrates: 41gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 65mgSodium: 113mgPotassium: 156mgFiber: 2gSugar: 27gVitamin A: 548IUVitamin C: 0.1mgCalcium: 52mgIron: 2mg
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