Imagine a dessert that combines the rich, velvety smoothness of chocolate with the luxurious warmth of Baileys Irish Cream - a cake so decadent it'll make your taste buds dance with excitement! This Baileys Hot Chocolate Bundt Cake is not just a dessert; it's a show-stopping centerpiece that promises to transform an ordinary evening into an extraordinary culinary experience. Perfect for adult gatherings, cozy nights in, or when you simply want to treat yourself to something spectacularly delicious, this cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Irish
Serves: 10 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup Baileys Irish Cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-12 cup bundt pan with butter or non-stick baking spray, ensuring every crevice is well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are completely combined and free of lumps.
- In a separate medium bowl, crack the eggs and whisk them until they are well beaten. Add buttermilk, vegetable oil, vanilla extract, and Baileys Irish Cream. Whisk these wet ingredients until they are thoroughly blended and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula or wooden spoon. Mix until just combined, being careful not to overmix, which can result in a dense cake.
- Transfer the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the bundt pan onto a wire cooling rack, allowing the cake to release completely. If needed, gently tap the pan to help release the cake.
- Allow the cake to cool completely before adding any glaze or frosting. The cake can be dusted with powdered sugar or drizzled with a Baileys-infused chocolate ganache for extra indulgence.
Tips
- Grease Like a Pro: Use a pastry brush to ensure every nook and cranny of your bundt pan is well-coated to prevent sticking.
- Room Temperature Matters: Bring eggs and buttermilk to room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: A toothpick should come out with just a few moist crumbs - not completely clean, not wet.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to help it set and release easily.
- Serving Suggestions: Dust with powdered sugar or drizzle with a Baileys chocolate ganache for extra indulgence.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 40mg
