Chocolate Baileys Bundt Cake
The only party dessert you will need this New Year’s Eve, it’s a rich and indulgent chocolate cake but has a delicious coffee flavor too from the Baileys. Topped with a chocolate milk glaze, it is simple and perfect for nye.
Equipment
- Large mixing bowls
- Stand mixer/Electric beater/Whisk
- 10 inch bundt tin/9 inch round tin
- Strainer
- Rubber spatula
- Heavy bottom sauce pot
Ingredients
- 140 gm dark chocolate
- 50 gm cocoa powder
- 30 gm instant coffee powder
- 125 ml heavy cream
- 100 ml baileys
- 30 ml black coffee
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 280 gm flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 200 gm butter room temperature - soft
- 350 gm castor sugar
- 4 eggs
Chocolate milk glaze -
- 180 ml heavy cream
- 120 gm dark chocolate
- 1 tsp vanilla
- Pinch of salt
Instructions
- Preheat the oven to 160ºC with fan and 180ºC without fan. In a heavy bottom sauce pot add the heavy cream and bring to a boil, remove from the heat and add the dark chocolate, cocoa powder, instant coffee powder. Let it sit for 30 seconds before stirring, then stir until the mixture is smooth. Add the baileys, vanilla, almond extract and stir again.
- In another large bowl add the flour, baking powder, baking soda, salt and stir together until evenly distributed.
- In the bowl of a stand mixer with a paddle attachment add the butter and beat for a couple of minutes until pale, creamy and light.
- Add the sugar and continue beating until smooth. This can take 3-4 minutes, scrapping the sides as needed. Add the eggs one at a time and beat well until combined.
- Add 1/2 the flour and 1/2 the chocolate mixture, mix the batter on low speed until just combined and add the remixing flour and chocolate mixture, mix until combined and smooth.
- Prepare the tin buy spraying it with baking spray or brushing it generously with butter/oil. Dust cocoa powder into the tin through a strainer evenly, move the tin around to make sure it is evenly lined all through. Pour the batter into the tin and bake for 45-50 mins.
- A tooth pick inserted into the center should come out with wet/moist cake crumbs. Do not over bake this cake as it cools in the tin a little as well. Allow it to sit on a wire rack for 10 minutes before flipping it onto a platter. Let it cool completely before icing. I like to wrap the cake loosely in cling film as it cools down to help retain its moisture.
- To make the glaze we need to heat the cream, once bubbling take it off the heat and add the dark chocolate, salt, vanilla and stir. Pour over the cooled cake, slice and serve.
Notes
- Do not over mix the batter or else you will get a dense and heavy cake.
- To know the cake is done, poke it with a toothpick and it should come out clean. If not, bake it longer and keep checking it every 3 mins.