Best Baileys Triple Chocolate Bundt Cake Recipes

BAILEYS IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
• Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
• Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
• To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
• Store cake in an airtight container. Best if eaten within 3-4 days.

BAILEYS TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• 1. Preheat oven to 350° Grease and flour a Bundt pan. Make sure to get every nook and cranny. Set aside.
• 2. Chop butter up. Place in bowl and microwave approximately two minutes, or until melted. Remove from microwave and set aside.
• 3. Into a bowl. Sift the flour, cocoa, salt ,baking soda and coffee together. Set aside.
• 4. In a large bowl. Place the eggs, brown sugar and granulated sugar. Mix on low speed about 20 seconds until combined.
• 5. Add in the milk. Followed by the butter. And Bailey's Irish cream. Mix on low speed about 1 minute or until combined well.
• 6. On low speed. Mix the dry ingredients into Wet mixture. Mix about 1-2 minutes on lowest speed , until well mixed. Stir in chocolate chips.
• 7. Pour into prepared Bundt pan. Make sure mixture is level.
• 8. Place in 350 degree oven. Bake for 40 -45 minutes or until pick inserted comes out clean.
• 9. Remove from oven. Cool on rack about 12 -15 minutes. Gently run a knife around cone center and outside edges of cake . Invert cake on to platter, or back to rack. Let cake continue to cool before frosting.
• 10. Ganache Heat cream over medium heat until simmering hot. Pour cream over chocolate chips. Stir until chocolate is melted, and mixture is smooth. Add Baileys Irish cream to mixture and stir well. Set aside until mixture thickens and cools. Cooling 10 to 15 minutes is good.
• 11. Spoon over cooled cake. If you cooled it on a rack. Place a plate under the rack to catch any extra chocolate Refrigerate to set ganache quicker. When chocolate is set. You may cut and serve. This cake will stay fresh for at least a week if kept refrigerated. I absolutely love it refrigerated. Note: To keep leaking chocolate off of your platter. Slide pieces of aluminum foil or parchment paper under the cake to catch chocolate. Let cake set in fridge. When it sets. You may remove the foil or paper. You'll have a clean platter. If you choose to use the rack method. Place a cookie sheet under the rack and it will catch the extra chocolate.

BAILEY'S CHOCOLATE BUNDT CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt cake pan. In a large bowl, stir together cake mix, pudding mix and cinnamon. In a separate bowl mix Baileys Original Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended. Then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand. Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm. Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.