Baileys Irish Cream Bundt Cake
Holy Irish Cream and Coffee! If you like a splash of Baileys Irish Cream in your Coffee... you are going to want to kiss my face for this Baileys Irish Cream 'n Coffee Bundt Cake. Guaranteed.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 18 slices
For the Baileys Irish Cream Bundt Cake:
For the Toppings:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup thick cream of caramel or dulce de leche
- 2 ounces chocolate bar to shave over the top
Preheat the oven to 350 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour an 11- to 12-cup bundt pan. (I like to use the floured baking spray instead.)
In the bowl of your electric mixer, combine the first six dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining five wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove). Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper under the wire cooling rack.
Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a vegetable peeler to shave the chocolate bar over the top of the liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!
Serving: 1slice | Calories: 342kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 240mg | Potassium: 139mg | Fiber: 1g | Sugar: 25g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.6mg