Irish Cream Bundt Cake

Ladies and Gentlemen, here I have for you the perfect dessert for St. Patrick's Day dessert. A rich, delicious chocolate cake flavored with Bailey's and topped with both chocolate and caramel sauce. 

It's the perfect ending to reubens, corned beef and cabbage, Irish stew, bangers and mash, or whatever you love to eat on March 17. 

This cake is a cinch to make - just combine the dry ingredients, then add the wet, including the Irish Cream!

Pour the batter into a bundt pan and bake!

After the cake cools partially, turn it out of the pan onto a wire rack to cool completely. My trick for bundts? I run a table knife around the edges and then turn it over with conviction! This works 98% of the time. :)

When  the cake is completely cool, make the chocolate ganache and pour it over the cake. 

Then do the same with the caramel sauce!

See how delicious this looks?

The cake is rich so you can cut it into small slices. Serve it with vanilla ice cream! If you have a lot of leftovers, you can freeze individual slices. 

Irish Cream Bundt Cake

Cake:

2 cups flour

1/2 cup cocoa powder

1 1/2 cups sugar

3 Tbsp. instant coffee granules

1 1/2 tsp. baking soda

1 tsp. salt

1 cup butter, melted

1 cup Irish cream liqueur

3/4 cup sour cream

2 eggs

2 tsp. vanilla

Topping:

1/2 cup chocolate chips

1/4 cup half and half

1/4 cup thick caramel sauce or dulce de leche

In a large mixing bowl, combine flour, cocoa powder, sugar, instant coffee granules, baking powder, and salt. Mix on low just to stir the dry ingredients together. Then add the melted butter, Irish cream, sour cream, eggs, and vanilla. Mix on low until combined. Scrape the bowl and mix again on medium speed until smooth. 

Pour the batter into a greased and floured 10 or 11-inch bundt pan. Bake in the center of the oven a 350 for 45-44 minutes or until a toothpick inserted in the center comes out clean. 

Cool the cake on a wire rack for at least half a hour, before flipping the cake out of the pan and returning to the wire rack to cool completely. 

Once the cake is cool, make the topping. Place the half and half in a microwave safe boil and heat to boiling. Remove and add the chocolate chips. Let them sit for about 5 minutes, then stir to combine. Stir vigorously until the mixture is really smooth.

Place the cake on a plate, and drizzle the chocolate ganache over the top. Then warm the caramel and drizzle that over the cake as well. 

You can cut this into skinny slices - the cake is rich, so small slices work well. It's lovely served with vanilla ice cream.