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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.
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.
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I don’t have espresso powder just regular ground coffee…do you think that would work? Or do you have another substitution recommendation?
Don’t use regular ground coffee as it won’t dissolve. You’ll need to substitute with instant coffee instead.
Alternative to baileys Irish cream please? What can i use? Thanks
Any other liqueur will probably work. Milk will also work.
Thank you Jen ❤️
Can I substitute espresso powder for the instant coffee granules?
I’m not a fan of powdered sugar – something about the taste. Would I be able to sub heavy whipping cream to make this topping (like a ganache)? Thanks!
You can’t taste the powdered sugar in the topping since it also contains chocolate and Irish cream. But if you really don’t want to use it, you can probably make a simple ganache instead.
Thanks Jen. Happy Thanksgiving!
Thank you Jen. Happy Thanksgiving!
I made this cake the other day, I followed the recipe perfectly. It showed in your video how it poured into the pan, no way mine had to be spooned in. It came out of the oven like a brick. I thought I missed something, but I didn’t. Does it need more liquid than what this recipe called for?
There’s a whole cup of sour cream plus 3/4 cup of Irish Cream liqueur to 1 3/4 cups of all-purpose flour. This more than enough liquid. How did you measure your flour? If you scooped it straight out of the bag/container, you most likely used too much since flour compacts. I have a full article on how to properly measure flour in order to have success with my recipes.
Thank you. I will try it once more.