If you are familiar with rum cake and how popular it is around the holidays, you will love Baileys Irish Cream Hot Chocolate Bundt Cake. This cake is rich, creamy, soft, and perfect for friends and family. The alcohol is cooked out of this cake, leaving behind only the delicious flavors of Baileys Irish Cream behind.
Baileys Irish Cream Hot Chocolate Bundt Cake Recipe
Although bundt cakes were inspired by the Eastern Europeans, the pan itself was not invented until late into the 20th century. H. David Dalquist invented these staple cake pans in the 1950s and they quickly became popular across the US. Now, they are used in all areas of the world to make the famous bundt cake. Since their creation, bundt pans have become useful for more than just making cakes and even have a plethora of designs to choose from.
The pan was actually created for a society of Jewish women who wanted to try their hand at making a German cake called “kugelhopf.” It was much like the bundt cake we are used to these days, only denser and not as easy to make by hand, which is why they inquired about a special pan being made to suit the dessert. Dalquist first called it a “bund” pan, which is the German word for “bond,” but then later added the “T” for trademarking purposes. I’ve always thought it would be fun to make that traditional German cake. However, I opted for trying out a new flavor of bundt cake instead, since they’re so similar, and came up with this delicious Baileys Hot Chocolate Bundt Cake.
How Do You Make Baileys Irish Cream Hot Chocolate Bundt Cake?
Begin by greasing your bundt pan (preferably a 10-cup pan) then dust with cocoa powder. In one bowl, cream together the sugar and eggs, while mixing together the dry ingredients in a separate bowl. In a saucepan, combine the butter and water until the butter melts. Add in the cocoa and espresso powders at this point and stir until dissolved. Remove from the stove to cool. To the egg mixture, add the butter mixture and beat for a minute before adding in the Baileys and vanilla and beating the mixture for another minute. Fold in the flour mixture a bit at a time until it is all incorporated then pour it into the prepared bundt pan. Bake for around 50 minutes at 325 degrees. While the cake is cooling, heat your cream for the topping in a sauce pot over the stuff. Wait for it to steam before removing it from the heat and adding the rest of the ingredients. Don’t stir, just let it sit for about five minutes, then stir it. Place cooled cake on a rack and pour the topping over it. This sounds like a lot of steps, but it all comes together pretty quickly to make a delicious cake.
Tips for Making Baileys Irish Cream Hot Chocolate Bundt Cake
• If desired, you can heat your cream for the topping in the microwave. It should take around 50 seconds. Try not to let it boil; just bring it to the point that it is steaming.
• If desired, you can garnish the cake right after pouring the topping over it with powdered sugar and sprinkles. I like to use Christmas sprinkles since I make it during the holidays.
• Be sure the cake is completely cooled before adding the topping. If not, it will thin out the topping and soak it up rather than the topping sitting up on top of the cake as it should.
• If you do not want to use alcohol, you can omit it altogether.
• If you do not want to use Baileys, you can use a different Irish Cream your favorite liquor such as spiced rum, Kahlua, bourbon cream, amaretto, etc.
• The garnish is option. If you choose to garnish your cake on top of the ganache do it before it sets up completely if using sprinkles.
• Learn how to make your own vanilla extract. It has been years since I purchased vanilla extract! I always make my own.
Common Questions about Baileys Irish Cream Hot Chocolate Bundt Cake
What is Different about a Bundt Cake?
A bundt cake will often end up being a touch more dense than an average cake. The shape and the pan it’s cooked in are the two biggest differences. Any cake cooked in that classic round pan is simply a bundt cake. However, the shape of the pan allows more of the cake to touch the edges of the pan which results in more of that crispy cooked batter like you might find only at the bottom of a regular cake. A bundt cake will be surrounded by it. Because of its design and the crustier edges, it’s great for highly decorated cakes because it can better support itself.
How Much do Bundt Cakes Cost?
This all depends on the area you are buying them in and rather you are talking about the pan or an actual pre-cooked cake. On average, cakes in grocery stores like this can cost as much as $10. However, personalized cakes or specialty cakes can be as much as $65 or more, depending on the details of the order and business you are buying it from. Bundt pans themselves can range from $10 – $30+, depending on the style and shape you are purchasing. Some specialty shapes will cost more than just a basic bundt pan.
Bundt cakes can be a lot of fun to experiment with, especially when it comes to flavors and shapes. I have been eyeing some Nordic bundt pans that have gorgeous designs that really stick out at events. Whatever bundt pan you choose to use, you’re sure to love the end result of this Baileys Hot Chocolate Bundt Cake.
Baileys Irish Cream Hot Chocolate Bundt Cake Ingedients:
Ingredients for the Irish Cream Chocolate Cake:
• 1 cup Unsalted Butter
• 1½ cups Water
• ½ cup Dutch Processed Cocoa Powder
• 2 tsp Instant Espresso
• 2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• Pinch of Salt
• 2 large Eggs
• 1½ cups Sugar
• 1 tsp Vanilla Extract
• ½ cup Baileys Irish Cream
Ingredients for the Chocolate Ganache Glaze:
• ½ cup Heavy Whipping Cream
• ½ cup Semi-Sweet Chocolate Chips
• 1 tsp Vanilla Extract
• 1 TBSP Baileys Irish Cream
Ingredients for the Garnish
• Powdered Sugar
• Sprinkles
Baileys Irish Cream Hot Chocolate Bundt Cake Mise en Place:
• Bundt Pan
• Measuring Spoons
• Spatula
• Stand Mixer
• Bowl(s)
• Measuring Cup
• Small Pot
• Wire Rack
Baileys Irish Cream Hot Chocolate Bundt Cake Directions:
Directions for the Irish Cream Chocolate Cake:
1. Preheat the oven to 325°F and generously grease a 10 cup Bundt cake pan and then dust it with cocoa powder.
2. In a small saucepan, combine 1½ cups of water and one cup (two sticks) of unsalted butter and heat it over medium low heat till the butter melts. No need to let it boil.
3. Add ½ cup Dutch-processed cocoa powder and two teaspoons of instant espresso powder to the water-butter mixture and mix thoroughly. The cocoa powder and the espresso should completely dissolve in the warm mix. Keep aside to let it cool.
4. Shift together two cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of baking powder, and a pinch of salt. Set aside.
5. Into a stand mixing bowl combine two large eggs and 1½ cups of sugar. Beat with the electric stand mixing beater until fluffy.
6. Add the cooled cocoa powder-butter-water mix to the sugar mixture. Beat for another minute.
7. Add one teaspoon of vanilla extract and ½ cup of Baileys Irish Cream to the sugar mixture bowl, beat for another few seconds.
8. Slowly add the sifted flour mixture, and gently fold it in with a spatula.
9. Once all the flour is incorporated, pour the batter into the prepared Bundt pan. Tap gently to release any air bubbles.
10. Bake in a preheated 325°F oven for 45 to 50 minutes or until a cake tester comes out clean. Let it cool completely before glazing.
Directions for the Chocolate Ganache Glaze:
11. Heat ½ cup of heavy cream over medium heat till is starts to steam. (Or microwave it for 50 seconds.) Remove from heat.
12. Add ½ cup of semi-sweet chocolate chips, one teaspoon of vanilla extract, and one tablespoon of Baileys Irish Cream to the to hot, steaming (but not boiling) milk. Leave undisturbed for 5 minutes.
13. After 5 minutes, mix the chocolate mixture with a spatula till the chocolate chips are completely melted and the glaze is shiny and smooth.
14. Place the cooled cake over a cooling rack and drizzle the ganache glaze all over the cake. Let the glaze tickle down the sides.
To Garnish
15. Dust the glazed cake with powdered sugar and sprinkle your favorite sprinkles.
16. Wait for few minutes and then place the glazed cake on a serving platter or cake stand. Slice and serve immediately. Store the leftovers in a covered container in the fridge.
Baileys Irish Cream Hot Chocolate Bundt Cake Recipe
Baileys Irish Cream Hot Chocolate Bundt Cake Recipe. This chocolate cake recipe is rich, creamy, soft, and perfect for friends and family. The alcohol is cooked out of this cake, leaving behind only the delicious flavors of Baileys Irish Cream behind.
Ingredients
- For the Cake
- 1 cup Unsalted Butter
- 1½ cups Water
- ½ cup Dutch Processed Cocoa Powder
- 2 tsp Instant Espresso
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Pinch of Salt
- 2 large Eggs
- 1½ cups Sugar
- 1 tsp Vanilla Extract
- ½ cup Baileys Irish Cream
- For the Ganache Glaze
- ½ cup Heavy Whipping Cream
- ½ cup Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
- 1 TBSP Baileys Irish Cream
- To Garnish
- Powdered Sugar
- Sprinkles
Instructions
For the Cake
1. Preheat the oven to 325°F and generously grease a 10 cup Bundt cake pan and then dust it with cocoa powder.
2. In a small saucepan, combine 1½ cups of water and one cup (two sticks) of unsalted butter and heat it over medium-low heat till the butter melts. No need to let it boil.
3. Add ½ cup Dutch-processed cocoa powder and two teaspoons of instant espresso powder to the water-butter mixture and mix thoroughly. The cocoa powder and the espresso should completely dissolve in the warm mix. Keep aside to let it cool.
4. Shift together two cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of baking powder, and a pinch of salt. Set aside.
5. Into a stand mixing bowl combine two large eggs and 1½ cups of sugar. Beat with the electric stand mixing beater until fluffy.
6. Add the cooled cocoa powder-butter-water mix to the sugar mixture. Beat for another minute.
7. Add one teaspoon of vanilla extract and ½ cup of Baileys Irish Cream to the sugar mixture bowl beat for another few seconds.
8. Slowly add the sifted flour mixture, and gently fold it in with a spatula.
9. Once all the flour is incorporated, pour the batter into the prepared Bundt pan. Tap gently to release any air bubbles.
10. Bake in a preheated 325°F oven for 45 to 50 minutes or until a cake tester comes out clean. Let it cool completely before glazing.
For the Ganache Glaze
11. Heat ½ cup of heavy cream over medium heat till is starts to steam. (Or microwave it for 50 seconds.) Remove from heat.
12. Add ½ cup of semi-sweet chocolate chips, one teaspoon of vanilla extract, and one tablespoon of Baileys Irish Cream to the to hot, steaming (but not boiling) milk. Leave undisturbed for 5 minutes.
13. After 5 minutes, mix the chocolate mixture with a spatula till the chocolate chips are completely melted and the glaze is shiny and smooth.
14. Place the cooled cake over a cooling rack and drizzle the ganache glaze all over the cake. Let the glaze tickle down the sides.
To Garnish
15. Dust the glazed cake with powdered sugar and sprinkle your favorite Christmas sprinkles.
16. Wait for a few minutes and then place the glazed cake on a serving platter or cake stand. Slice and serve immediately. Store the leftovers in a covered container in the fridge.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 388 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 65mg Sodium: 145mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 1g Sugar: 36g Sugar Alcohols: 0g Protein: 4g
If you liked this terrific bundt cake recipe, try these other bundt cake recipes:
• 7UP® Bundt Cake Recipe
• Pumpkin Cream Cheese Swirl Bundt Cake Recipe
• For more Recipes on Ann’s Entitled Life, click here.
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