Irish Chocolate Coffee Bundt Cake

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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.

Side view of Irish chocolate coffee bundt cake on a cream plate set over a green napkin.

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.

Slice of Irish chocolate coffee bundt cake on a cream plate.

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.

Overhead view of Irish chocolate coffee bundt cake on a cream plate set over a green napkin.

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.

Side view of Irish chocolate coffee bundt cake on a cream plate set over a green napkin.
4.63 from 54 votes

Irish Chocolate Coffee Bundt Cake

Boozy chocolate lovers, this cake is for you! From the made from scratch double chocolate cake to the rich chocolate glaze, this Irish Chocolate Coffee Bundt Cake is the ultimate St. Patrick’s Day treat. With each forkful, you get intense chocolate flavor, hints of coffee, and delicious Irish Cream liqueur. No other chocolate cake can compare!
Prep Time :25 minutes
Cook Time :1 hour
Total Time :1 hour 25 minutes
Servings :18
Author :Jen Sobjack

Ingredients

Make the cake

  • 8 ounces (226 g) unsweetened chocolate, coarsely chopped
  • 2 tablespoon vegetable oil
  • 1 ¾ cups (227 g) all-purpose flour
  • cup (56 g) unsweetened cocoa powder, plus more for dusting the pan
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (169 g) unsalted butter, softened
  • 2 cups (400 g) light brown sugar, packed
  • 1 cup (227 g) sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 5 large eggs, at room temperature
  • ¾ cup (180 ml) Irish Cream liqueur

Chocolate Glaze

  • 2 ounces (56 g) bittersweet chocolate, coarsely chopped
  • cup (80 ml) Irish Cream liqueur
  • 2 tablespoons unsalted butter
  • 1 cup (120 g) confectioners’ sugar

Instructions
 

Make the cake

  • 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 spreadable consistency.

Video

Notes

Nutrition

Serving: 1sliceCalories: 426kcalCarbohydrates: 55gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 77mgSodium: 161mgPotassium: 273mgFiber: 4gSugar: 39gVitamin A: 422IUVitamin C: 0.1mgCalcium: 64mgIron: 4mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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Recipe Rating




90 Comments

  1. Gil Almogi says:

    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).

    1. Thank you so much, Gil! I’m happy to hear you enjoyed the recipe. It is definitely a favorite around here!

    2. 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.

      1. 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! 🙂

      2. I’m so happy to hear the cake was a success at the party! Thank you so much for your positive feedback!

  2. Dorothy @ Crazy for Crust says:

    This is one of the prettiest cakes I’ve ever seen!! And all that chocolate, YES.

  3. Sherry Frigon says:

    Could you use one of those Irish Cream coffee creamers instead of liqueor?

  4. Ann Thomas says:

    What can I substitute for the Irish Cream Liqueor?

    1. If you want the Irish cream flavor, you can try the Irish cream coffee creamer. Otherwise, just use milk.

  5. Jeff the Chef says:

    This is going into my list of chocolate cakes, for sure! (And I’m so glad it’s not green.)

    1. I hope you enjoy the recipe!

  6. Candice Siders says:

    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.

    1. Gil Almogi says:

      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.

  7. 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!

  8. It looks beautiful! Love the flavors and the pictures are gorgeous! Pinning and sharing!

  9. Medha @ Whisk & Shout says:

    Jen, this chocolate cake is beyond stunning! So rich and deliciously spiked with some awesome flavors. Pinning this for St. Patty’s inspo 🙂

  10. This cake is SO gorgeous, Jen! I love how rich and choclatey it is! And that glaze is just unreal!!