Baileys Irish Cream Chocolate Bundt Cake

Baileys Irish Cream Bundt Cake

 Nothing like a wee bit of Irish lore as St. Patrick’s Day approaches.  The Blarney Stone is a piece of limestone that is built into the battlements of Blarney Castle near Cork, Ireland.  According to the legend, those who kiss the stone are bestowed the gift of gab. The gift is not just a gift for the ability of exhaustive meaningless chatter, but rather a gift of a witty and persuasive eloquence.

 The Chocolate Goddess is delighted to share the origins of said stone. In the year 1446, the builder of Blarney Castle, one Cormac Laidir McCarthy was involved in a lawsuit.  Being the clever man he was, Cormac begged for help from the goddess ,Cliodhna, who was willing to help him and instructed him to kiss the first stone he saw on his way to court.  He followed her sage advice and faith and begorrah, he was able to present his case with such clever eloquence that he won.  Delighted with the result, Mr. McCarthy incorporated the piece of limestone into the parapet of the castle, and since then, the legend spread far and wide.

 Soon everyone was coming to kiss the stone to help improve their ability to articulate.  Attorneys, statesmen, politicians, debate teams all made a mad dash to bend over backwards to kiss the stone.  Yes, in order for it to work, one must kiss the stone while bent over backwards and upside down - perhaps the position stretches the vocal chords?

 Having shared the Legend of the Blarney Stone, The Chocolate Goddess advises you to try your luck with the following delicious dessert.  The cake is dense and chocolatey, soaked with a buttery syrup made from Bailey’s Irish Cream and swathed with a thick layer of Baileys Irish Cream frosting.  It is an eloquent cake that is made all the richer with Ireland’s finest whiskey and cream based liqueur.  

Happy St. Patrick’s Day!

And Remember

Always Stay in Touch with Your Inner Goddess

Baileys Irish Cream Chocolate Bundt Cake Ingredients

1 ¾ cups All Purpose Flour

2 teaspoons Baking Soda

½ teaspoon Baking Powder

¾ teaspoon Salt

¾ cup Unsweetened Dutch Process Cocoa Powder

1 ¾ cup Granulated Sugar

¾ cup Light Brown Sugar packed

½ cup Boiling Water

1 tablespoon Instant Coffee Granules

2 Large Eggs, lightly whisked

¾ cup Vegetable Oil (Corn or Canola)

½ cup Sour Cream

2 teaspoons Pure Vanilla Extract

¾ cup Baileys Irish Cream

Baileys Irish Cream Butter Syrup Ingredients

2 tablespoons of Butter

¼ cup of Water

1 cup of Granulated Sugar

½ cup of Baileys Irish Cream

1 tablespoon of Pure Vanilla Extract

Baileys Irish Cream Frosting Ingredients

3 cups (6 sticks) of Butter at room temperature

2 one pound boxes Powdered Sugar

1 tablespoon Pure Vanilla Extract

½ cup Baileys Irish Cream

Chocolate Drizzle Decoration Ingredients (optional)

5 ounces Ghirardelli Semisweet Chocolate

3 ounces Butter

1 tablespoon Corn Syrup

Piping Bag or plastic bag with end snipped

Baileys Irish Cream Chocolate Bundt Cake Instructions

Preheat the oven to 350°F.

Grease a Bundt pan with nonstick spray.  Cooking spray doesn’t not burn as quickly as butter so for a pan that needs to be in the oven longer, spray prevents browning.

Dust Bundt pan with cocoa powder.

Combine dry ingredients by whisking flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, brown sugar in a mixing bowl to combine.

Boil water and add coffee granules.

Whisk eggs and add coffee mixture, oil, sour cream, vanilla extract, and Irish Cream.

Mix together wet and dry ingredients on medium speed for about 2 minutes until well combined.  Pour into Bundt pan.

Bake for 45 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Dark pans will bake the cake more quickly, so start checking cake at about 40 minutes.

Remove the cake from the oven and let cool 15 minutes.

Loosen cake carefully around edges with a sharp knife.

Cover with a large Cake plate and invert.  Remove Bundt pan.

Baileys Irish Cream Butter Syrup Instructions

              Prepare syrup glaze by combining butter, water and sugar on low heat until sugar is dissolved.

              Remove from heat.

              Stir in Irish cream and vanilla until combined.

              Gently poke holes in Bundt cake with a cake tester or toothpick.

              Brush Bundt cake with syrup.

              Cool completely before frosting.

Baileys Irish Cream Frosting Instructions

Beat room temperature butter in a large bowl.

Add powdered sugar and combine.

Beat in vanilla and Baileys Irish Cream.  You want a thick consistency that, if poured, will ooze down sides so add a bit more of the Irish Cream if it is too thick.

To frost the cake, slowly pour frosting around top of cake until top is covered and frosting is oozing down the sides.

Chocolate Drizzle Decoration Instructions

Melt chocolate with butter and corn syrup in a double boiler, stirring frequently just until chocolate is melted.  Remove from heat.

Place melted chocolate in a piping bag and decorate cake or simply use a fork and swirl chocolate over the cake.