Boozy chocolate lovers, this Irish Chocolate Coffee Bundt Cake is for you! From the made from scratch double chocolate cake to the rich chocolate glaze, this cake is the ultimate St. Patrick’s Day treat.
Irish Chocolate Coffee Bundt Cake
With each forkful, you get an intense chocolate flavor, hints of coffee, and delicious Irish Cream liqueur. No other chocolate cake can compare!
St. Patrick’s Day is one of my favorite holidays because it gives me an excuse to make a decadent boozy cake. This tequila sunrise cake and this eggnog cake are just a few examples of my love for booze in baked goods.
Today’s bundt cake is more than enough to feed a crowd. It has intense chocolate flavor and is infused with coffee and sweet Irish Cream liqueur. You are going to love how moist and crumbly this cake is.
The coffee brings out all the best in the chocolate. You know I’m a huge fan of coffee-infused chocolate! It really heightens the flavor and pairs wonderfully with the Irish Cream.
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The cake is topped with a decadent chocolate Irish Cream glaze. This is the best glaze ever. It’s sweet, chocolatey, melts in your mouth, and has a strong boozy kick.
This recipe is definitely one you should make this year! Your St. Patrick’s Day won’t be complete without it.
The cake is super easy to make and loaded with boozy chocolate flavor. The glaze is done in a matter of minutes and the cake is easy to whip up. It can also be made a day ahead and then glazed just before serving.
A few things to note when making this cake. It is a fudgy chocolate cake and will stick to the pan if it isn’t greased properly. I like to spray it with nonstick baking spray. It’s a mixture of oil and flour and does an amazing job of releasing cake.
I also like to dust cocoa powder over the baking spray for an added measure. Cocoa powder is best for chocolate cakes because it won’t leave behind a white powdery residue the way flour will.
It’s also very important to let the cake cool in the pan for at least 20 minutes before trying to invert it onto a cooling rack.
I’ve inverted this cake too soon before and it crumbled into pieces. Allowing it to sit longer in the pan will help it “set” before you turn it out.
Common questions about Irish chocolate coffee bundt cake:
What can I substitute for the Irish Cream Liqueur?
If you want the Irish cream flavor, you can try the Irish cream coffee creamer. Otherwise, just use milk.
Will this cake freeze well?
Yes, it will. Freeze it without the glaze. Allow it to thaw in the refrigerator overnight and glaze it before serving.
Can I use Kahlua instead of Irish Cream?
Yes, you certainly can!
Can I make this cake in a 9×13-inch pan instead of a bundt pan?
I haven’t tried this myself but I believe it should work okay. Just keep a close eye on the bake time as it should only need about 30 minutes in the oven.
Irish Chocolate Coffee Bundt Cake
Ingredients
- 8 ounces (226 grams) unsweetened chocolate, coarsely chopped
- 2 tablespoon vegetable oil
- 1 and 3/4 cups (227 grams) all-purpose flour
- 2/3 cup (57 grams) unsweetened cocoa powder, plus more for dusting the pan
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, softened
- 2 cups (440 grams) packed light brown sugar
- 1 cup (230 grams) sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons instant coffee granules
- 5 large eggs
- 3/4 cup (180 milliliters) Irish Cream liqueur
Chocolate Glaze
- 2 ounces (56 grams) bittersweet chocolate, coarsely chopped
- 1/3 cup (80 milliliters) Irish Cream liqueur
- 2 tablespoons butter
- 1 cup (120 grams) confectioners’ sugar
Instructions
- 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.
Make the 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.
Shelley says
March 17, 2019 at 4:04 pmThis cake was a big hit on Saint Patrick’s Day with my friends. The caution about letting it cool before inverting is worth paying attention to. I used semi-sweet chocolate chips because I thought I had baker’s chocolate but didn’t, and it seemed to turn out fine. Also I dusted the pan with cocoa power too. I also appreciate the comment regarding not letting it bake too long. It’s a keeper and I’ll be making it again.
Jen Sobjack says
March 18, 2019 at 10:49 amI’m happy to hear it worked with chocolate chips instead of baking chocolate.
Karina says
May 13, 2018 at 12:37 amI made this today for my graduation party. I ran out of Irish cream part way through and substituted bourbon cream for the rest. It had a bit different flavor than Irish cream but was still AMAZING! Thank you for the recipe@
Jen Sobjack says
May 14, 2018 at 9:40 amIt’s great to hear that it came out well with the bourbon substitute!
BrendaJaneF says
May 12, 2018 at 7:43 amI tried this recipe yesterday and I LOVE it! I made it into medium sized cupcakes and it yielded around 35 . (Each batch took 21 minutes to bake in a fan assisted oven). The cake batter is amazing – it’s dense and rich and I would have eaten it right out of the bowl if it wasn’t for the raw eggs. When baked it was delicious, moist, light, and the Irish cream flavour really comes through. All I changed was adding two tablespoons of water to the coffee to help dissolve the granules, and using a substitute for sour cream because shops don’t sell it here. I really want to try it again as a full size bundt – I’m sure it would be a hit too.
Jen Sobjack says
May 14, 2018 at 9:39 amI’m so happy to hear that it turned out well as cupcakes! I’m going to have to try it myself!
Faby says
March 18, 2018 at 3:02 pmI made this last night and it came out pretty nice, chocolatey and fudgy, kind like a brownie cake. I just have one question: is the ratio sugar-butter right? I could not cream my butter at all because of the amount of sugar, so it made me wonder…
Jen Sobjack says
March 19, 2018 at 11:12 amThe butter and sugar are correct for this recipe. The video directly above the recipe will show you what the sugar and butter look like once mixed together. It’s not going to be “creamy” but should combine to be “fluffy”. Make sure you are working with room temperature butter so it mixes in easily.
Faby says
March 19, 2018 at 10:37 pm=) oki doki! Thanks for replying!
It is a delicious cake, everyone loved it!
Martha Honea says
March 9, 2018 at 3:00 pmI have espresso powder, would I use an equal amount of that in lieu of coffee granules?
Looks yummy—but like others wish comments would be more limited. Too many focusing on look of product rather than experience of actually making the product.
Thanks
Jen Sobjack says
March 12, 2018 at 11:40 amYes, espresso powder can be used.
Jeannie says
August 20, 2017 at 11:11 pmHello, everyone! I am a bit perplexed as I made this cake today and followed the directions completely, and it came out looking cracked and uneven, which was fine once I inverted it. However, it was incredibly dry and not tasty. I don’t seem to understand what happened as all the reviews seem like everyone enjoyed it.
Jen Sobjack says
August 22, 2017 at 11:51 amI would suggest checking your oven temperature to make sure it isn’t running hotter than it says, as well as keeping a close eye on the bake time. Remove it from the oven as soon as there are a few dry crumbs left on a toothpick inserted into the center. Also, make sure you are measuring the flour correctly for my recipes as too much flour will lead to dense, dry baked goods. Here’s a post on how I do it: How to Measure Flour.
Charlotte @ What Charlotte Baked says
April 18, 2017 at 4:57 pmOh gosh, this looks incredible!!! I want! Bailey’s and fudgy chocolate cake are so made for each other. And the shiny drippy glaze 😍😍😍
Martha says
March 11, 2017 at 10:25 amTHIS SOUND YUMMY BUT CAN I MAKE THIS IN 9 BY 13 PAN INSTEAD OTHER RECIPES LIKE THIS?
Jen Sobjack says
March 12, 2017 at 2:39 pmCertainly! You’ll just need to keep an eye on it and adjust the baking time accordingly. I’m thinking it will only need about 30 to 35 minutes.