Irish Chocolate Coffee Bundt Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 10 oz Bittersweet chocolate
  • 2 cups Brown sugar, packed light
  • 2/3 cup Cocoa powder, unsweetened
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Drinks

  • 2 tbsp Instant coffee granules

• Dairy

  • 3/4 cup Butter, unsalted
  • 2 tbsp Butter
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1 1/8 cup Irish cream liqueur

Found on bakedbyanintrovert.com

Description

Directions

• 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, coffee granules, and liqueur in a microwave safe bowl. Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and mixture is smooth. Whisk in the cocoa powder until well combined and smooth. Cool to room temperature, then whisk in the sour cream. In a separate bowl combine the flour, salt, and baking soda. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla together on medium-high speed until fluffy, about 5 minutes. Reduce the speed to medium and add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Reduce the speed to medium-low. Add half the flour mixture and the cooled chocolate mixture. Mix just until combined. Add the remaining flour mixture and beat until just combined, about 10 seconds. Scrape the sides of the bowl and beat on medium-low until the batter is thoroughly combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.
• Combine the chocolate, liqueur, and butter in a medium microwave-safe bowl. Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and mixture is smooth. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.