BAILEYS TRIPLE CHOCOLATE BUNDT CAKE

Baileys Triple Chocolate Bundt Cake image

I created this cake for the chocolate lover. This is a rich decadent Bailey's chocolate cake. I topped it off with a semi sweet chocolate Baileys ganache. This would be the perfect dessert served on St. Patrick's Day, or any day of the year. Enjoy!

Provided by Nor Mac

Categories Cakes

Time 55m

Number Of Ingredients 18

Ingredients

2 c all purpose flour
3/4 c unsweetened cocoa powder
1/2 tsp salt
2 1/2 tsp baking soda
2 tsp instant coffee. regular or decaf
2 eggs
1 c granulated sugar
1 c light brown sugar lightly packed
11/3 c regular milk
1 c melted butter
1/2 c original baileys irish cream
1/2 c chocolate chips
GANACHE FROSTING
1 1/3 c semi sweet chocolate chips
1/2 c heavy whipping cream
2 Tbsp baileys irish cream
1/3 c toasted chopped pecans optional
NOTE: YO U CAN INCREASE THE GANACHE AND COAT THE ENTIRE CAKE. INSTEAD OF 1 1/3 CHOC. CHIPS USE 2 CUPS AND INCREASE CREAM TO 3/4 C

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.