Irish Cream Chocolate Swirl Bundt Cake
Irish Cream Chocolate Swirl Bundt Cake sounds Irish, at least to me! And the taste is beyond addicting.
I have to backtrack to 1967 when I saw The Happiest Millionaire, a delightful musical movie based upon the true story of Anthony J. Drexel Biddle, a rather eccentric millionaire who, amongst other things, kept an alligator in the house. Tommy Steele plays the Irish butler and one of the songs is “I’ll Always Be Irish.”
There isn’t a St. Patrick’s Day that goes by without my walking around the house singing this tune at the top of my lungs. It’s as good a time as any to note that my shower cries when I start to sing.
This St. Patrick’s Day I wanted to make a very special dessert. Irish Cream Chocolate Swirl Bundt Cake, actually, surpassed my desired goal.
I added Irish Cream to the batter of the cake and then swirled in Irish Cream chocolate ganache. After the cake cooled I drizzled another batch of Irish Cream chocolate ganache over the top. Yes, that is THREE Irish Cream and TWO chocolate ganache components.
I shared the cake with several people and there were two responses:
1. “WOW, there is a LOT of Irish Cream in this cake.”
2. “O-M-G, I can’t stop eating this.”
It doesn’t have to be St. Patrick’s Day to enjoy Irish Cream Chocolate Swirl Bundt Cake, but as long as the holiday is right around the corner, I can’t think of a better reason to make it. You, too, may find yourself singing, “I’ll Always Be Irish”!
Watch it:
Pin it: http://www.pinterest.com/pin/26106872815046239/
| Irish Cream Chocolate Swirl Bundt Cake | Print |
- Cake:
- 8 ounces semisweet or bittersweet chocolate
- 4 tablespoons heavy whipping cream
- 2 tablespoons Irish cream
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, softened
- 2½ cups sugar
- 5 large eggs, separated, room temperature
- 1 cups sour cream
- ¼ cup Irish cream
- Irish cream chocolate topping:
- 8 ounces semisweet or bittersweet chocolate
- 4 tablespoons heavy whipping cream
- 2 tablespoons Irish cream
- For the cake:
- Preheat the oven to 325°. Set aside a 14 cup bundt pan.
- In a small saucepan, melt the chocolate, whipping cream and Irish cream together over low heat until melted. Set aside.
- Whisk together the flour and baking soda and set aside.
- Cream the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the egg yolks one at a time.
- Blend in ½ of the dry ingredients followed by the sour cream and ¼ cup of Irish cream. Blend in the remaining dry ingredients.
- In a separate mixing bowl, beat the egg whites until stiff. Gently fold one-third of the egg whites into the batter. Fold in remaining egg whites in an under-over motion only until it is all incorporated.
- Gently fold in the chocolate mixture. This should not be blended completely, but it is not a problem if it is.
- Generously grease the 14 cup bundt pan (I use Pam). Transfer the batter to the pan.
- Bake at 325° for 1 hour. Allow cake to cool in the pan for 15 minutes. Turn out onto a cooling rack and cool completely before topping.
- For the Irish cream chocolate topping:
- In a small saucepan, melt the chocolate, whipping cream and Irish cream together over low heat until melted. Set aside to cool for 10 minutes.
- Transfer the topping to a quart size plastic freezer bag. Seal and cut off a small corner.
- Top the cake by gently squeezing the bag and drizzling the Irish cream chocolate topping over the cake.
