Irish Chocolate Coffee Bundt Cake
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.
WATCH HOW TO MAKE IRISH CHOCOLATE COFFEE BUNDT CAKE:
If you’re looking for more boozy desserts, try this stout chocolate pudding cake and these Nutella frosted chocolate Guinness cupcakes.
Irish Chocolate Coffee Bundt Cake
Ingredients
- 8 ounces unsweetened chocolate coarsely chopped
- 2 tablespoon vegetable oil
- 1 and 3/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder plus more for dusting the pan
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 2 cups packed light brown sugar
- 1 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons instant coffee granules
- 5 large eggs
- 3/4 cup Irish Cream liqueur
Chocolate Glaze
- 2 ounces bittersweet chocolate coarsely chopped
- 1/3 cup Irish Cream liqueur
- 2 tablespoons butter
- 1 cup confectioners' sugar
Instructions
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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.
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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.
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In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk. Set aside.
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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.
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Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix well after each addition.
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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
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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.
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Gayle @ Pumpkin 'N Spice
This cake looks GORGEOUS, Jen! I love St. Patrick’s Day too for the exact same reason, especially when a delicious bunt cake like this is involved. I love the amount of chocolate in here and that decadent glaze. So perfect for a sweet treat!
Blair @ The Seasoned Mom
Wow. Wow. Wow. I am SO drooling right now!
Your photos are beautiful (as always) and I love how moist this cake looks with that thick glaze on top. Mmmmm…
Jackie
Hi Jen
This cake looks so good, but I can’t make this bcuz of the kids.
Sandy
Wonder if you could sub irish cream coffee creamer for irish cream to make it kid friendly?
Jen Sobjack
Yep! I don’t see any reason why that wouldn’t work.
Sarah @Whole and Heavenly Oven
Jen, I am absolutely speechless over this cake. Oh my GOSH, girl! It is so gorgeous! And I have a big bottle of Irish cream currently, so I think it’s just destiny telling me I need to make this cake!
Annie
Wow, just wow! This cake looks incredible!
Nicole @ Young, Broke and Hungry
I’m swooning over this Irish chocolate bundt cake!
Manali @ CookWithManali
Mmm look at that glaze! looks absolutely amazing Jen!
Denise @ Sweet Peas & Saffron
Oh my goodness, this cake is a serious show-stopper! It looks so rich and chocolatey. Love it!
aimee @ like mother like daughter
This is the prettiest bundt cake ever! It looks so moist and rich and I’m drooling over that glaze!
Thalia @ butter and brioche
I think I could eat that frosting just by itself – it looks so smooth, rich and delicious. The cake looks amazing too – love anything Bailey’s related.
Kelly
This cake is SO gorgeous, Jen! I love how rich and choclatey it is! And that glaze is just unreal!!
Medha @ Whisk & Shout
Jen, this chocolate cake is beyond stunning! So rich and deliciously spiked with some awesome flavors. Pinning this for St. Patty’s inspo 🙂
mira
It looks beautiful! Love the flavors and the pictures are gorgeous! Pinning and sharing!
Mir
Whoa. Love this cake and the pics are incredible! That glaze on top is enough to make me one happy chocolate lover this morning. And Irish coffee is the best!
Candice Siders
Has anyone actually made this cake??? Would love to read comments about the recipe not the photography. Don’t mean to sound so grumpy, but this is a persistent problem on the recipe sites. I click on a recipe because I’m interested in the recipe and without fail nearly all comments are about pix or anecdote. Thanks for letting me vent.
Gil Almogi
I made the cake this week, and the recipe is perfect. I have a comment in the main thread below.
And I totally empathize with this complaint. I’ve suggested before that food blogs need two comment sections: one for people to talk about how good the recipe looks and one for people who actually made it.
Jeff the Chef
This is going into my list of chocolate cakes, for sure! (And I’m so glad it’s not green.)
Jen
I hope you enjoy the recipe!
Ann Thomas
What can I substitute for the Irish Cream Liqueor?
Jen
If you want the Irish cream flavor, you can try the Irish cream coffee creamer. Otherwise, just use milk.
Sherry Frigon
Could you use one of those Irish Cream coffee creamers instead of liqueor?
Jen
You sure can!
Dorothy @ Crazy for Crust
This is one of the prettiest cakes I’ve ever seen!! And all that chocolate, YES.
Gil Almogi
Hello. I just wanted to let you know that I made this cake this week for my mother’s birthday, and it is truly flawless. Honestly, I didn’t have to change anything about the recipe. If I make this again, which is likely, I’d probably let the glaze cool a little bit longer before drizzling on the cake because it spread quite a bit, but I was in a hurry.
Anyway, thanks for this recipe. I’m glad I found it (Food Porn Daily, if curious).
Jen
Thank you so much, Gil! I’m happy to hear you enjoyed the recipe. It is definitely a favorite around here!
Julie
Thank you Gil for noting to let the glaze cool a bit! I’m in a hurry too! I’ll just have to be a wee bit late to the party. 🙂 I can’t WAIT to taste this cake! It was so easy to make! I’ll come back to give results.
Julie
Update! This cake was AMAZING!!! It was all gobbled up at the St. Patty’s Day party we attended last night. I think it would be so yummy to serve slightly warm with a scoop of vanilla ice cream. Easy to make and tastes divine! Please make this cake! You won’t have regrets especially if you’re a chocolate lover! 🙂
Jen
I’m so happy to hear the cake was a success at the party! Thank you so much for your positive feedback!
Arpita Ghosh Das
What a delicious recipe … truly appreciate the effort
Jen
Thanks, Arpita!
JJ
This is quite possibly the greatest cake I’ve ever consumed. My wife made it for me this week and I’ve devoured every piece I’ve had. Moist, chocolaty, slightly boozy. Perfection! Thanks for the recipe.
Jen
Thanks for the positive feedback! I’m so happy you enjoyed the recipe.
Maria Land
Hi, I’m making all the cakes for my upcoming family reunion and this little number is definitely on my list. Because I’ve so many cakes to make, I bake and freeze all my layer cakes in advance and then frost them all the day before. Will this cake freeze well? I’ve frozen slices of lemon pound cake with success but never a whole pound cake and never chocolate.
Jen
The cake should freeze just fine. It will take longer to thaw than a cake that has been sliced. So keep that in mind.
Sheree Wolf
I made this for a girlfriend’s small wedding reception, and it was the hit of her reception! It was so amazing. Definitely a keeper, and so easy to make. Thanks.
Jen
Wonderful! I happy to hear that everyone enjoyed the recipe!!
Judith Osuji
Made the cake yesterday! Absolutely delicious! So moist and rich! People at work loved it! Definite repeat recipe!
Dawn
I wonder how this would be with Kahlua instead of Irish Cream….
Jen
I bet that would taste wonderful! Kahlua and chocolate go wonderfully together!
Janie
I’m thinking of making this soon but I don’t have a stand mixer/paddle attachment, just the basic whisk one. Would that work okay?
Janie
I meant to say that I have a handheld mixer and whisk attachment.
Jen Sobjack
That will work just fine.
sundry debtors meaning
Just made these! They are amazing!
Jana gana mana 52 seconds
This looks amaaaaaaazing!
Kathy
Just a question here—what do you do with the chocolate that you’ve melted in the microwave in step two? Does this go into the cake?
Jen Sobjack
Sorry about that. Yes, it should go into the cake. The recipe has been updated to say so.
Martha
THIS SOUND YUMMY BUT CAN I MAKE THIS IN 9 BY 13 PAN INSTEAD OTHER RECIPES LIKE THIS?
Jen Sobjack
Certainly! 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.
Charlotte @ What Charlotte Baked
Oh gosh, this looks incredible!!! I want! Bailey’s and fudgy chocolate cake are so made for each other. And the shiny drippy glaze 😍😍😍
Jeannie
Hello, 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
I 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.
Martha Honea
I 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
Yes, espresso powder can be used.
Faby
I 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
The 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
=) oki doki! Thanks for replying!
It is a delicious cake, everyone loved it!