IRISH CHOCOLATE COFFEE BUNDT CAKE

Irish Chocolate Coffee Bundt Cake image

Boozy chocolate lovers, this cake is for you! From the made from scratch double chocolate cake to the rich chocolate glaze, this Irish Chocolate Coffee Bundt Cake is the ultimate St. Patrick's Day treat. With each forkful, you get intense chocolate flavor, hints of coffee, and delicious Irish Cream liqueur. No other chocolate cake can compare!

Provided by @MakeItYours

Number Of Ingredients 17

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Ingredients

8 ounces unsweetened chocolate (coarsely chopped)
2 tablespoon vegetable oil
1 and 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder (plus more for dusting the pan)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (softened)
2 cups packed light brown sugar
1 cup sour cream (room temperature)
1 tablespoon vanilla extract
2 tablespoons instant coffee granules
5 large eggs
3/4 cup Irish Cream liqueur
2 ounces bittersweet chocolate (coarsely chopped)
1/3 cup Irish Cream liqueur
2 tablespoons butter
1 cup confectioners' sugar

Steps:

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 350ºF.
Combine the chocolate and oil in a microwave-safe bowl. Microwave for 15 seconds intervals, stirring well between each one until the chocolate is melted and smooth. Set aside to cool slightly.
In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 5 minutes. Beat in the sour cream and vanilla. Add the coffee granules and melted chocolate. Mix until well combined. Add the eggs, one at a time, mixing well after each addition.
Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix well after each addition.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.
Place the chocolate, Irish cream, and butter in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.