IRISH CHOCOLATE COFFEE BUNDT CAKE by Mary-Grace Hamilton - Musely
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IRISH CHOCOLATE COFFEE BUNDT CAKE

posted in Food & Drink > Recipes
05/17/2016
  • Ingredients: 

    Cake: 

    - 8 ounces bittersweet chocolate, coarsely chopped

    - 2 tablespoons instant coffee granules

    - 3/4 cup Irish Cream liqueur

    - 2/3 cup unsweetened cocoa powder, plus more for dusting the pan

    - 1 cup sour cream, room temperature

    - 1 – 3/4 cups all-purpose flour

    - 1/2 teaspoon salt

    - 1 teaspoon baking soda

    - 3/4 cup unsalted butter, room temperature

    - 2 tablespoon vegetable oil

    - 2 cups packed light brown sugar

    - 1 tablespoon vanilla extract

    - 5 large eggs, room temperature

  • Ingredients: 

    Chocolate Glaze

    - 2 ounces bittersweet chocolate, coarsely chopped

    - 1/3 cup Irish Cream liqueur

    - 2 tablespoons butter

    - 1 cup powdered sugar

  • Directions: 

    - Coat the inside of a 12-cup bundt pan with nonstick spray and lightly sprinkle with cocoa powder

    - Tap out any excess. Adjust the oven rack to the lower-middle position and heat to 350 degrees

    - Combine the chocolate, coffee granules, and liqueur in a microwave safe bowl

    - Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and mixture is smooth

  • - Whisk in the cocoa powder until well combined and smooth

    - Cool to room temperature, then whisk in the sour cream. In a separate bowl combine the flour, salt, and baking soda. Set aside

    - Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla together on medium-high speed until fluffy, about 5 minutes

    - Reduce the speed to medium and add eggs, one at a time, mixing well after each addition

  • - Scrape down the sides of the bowl as needed. Reduce the speed to medium-low

    - Add half the flour mixture and the cooled chocolate mixture. Mix just until combined

    - Add the remaining flour mixture and beat until just combined, about 10 seconds. Scrape the sides of the bowl and beat on medium-low until the batter is thoroughly combined

  • -Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean

    - Cool in the pan for 10 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze

  • Make the glaze

    - Combine the chocolate, liqueur, and butter in a medium microwave-safe bowl

    - Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and mixture is smooth

    - Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency

  • Enjoy! 
    Enjoy! 

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