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. Can I substitute espresso powder for the instant coffee granules?

  2. 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!

    1. Jen Sobjack says:

      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.

      1. Thanks Jen. Happy Thanksgiving!

      2. Thank you Jen. Happy Thanksgiving!

  3. 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?

    1. Jen Sobjack says:

      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.

      1. Thank you. I will try it once more.

  4. What is bittersweet chocolate exactly? I’m learning to bake and trying new recipes and need any and all information I can get! I want to make this cake and don’t want to mess it up. Thanks ?

    1. Jen Sobjack says:

      It’s dark, slightly bitter, chocolate without added milk. You can find it on the baking aisle and your local grocery store. It comes in a bar and the package is labeled bittersweet chocolate.

  5. This cake was SO dense & fudgey in a good way. The only substitute I made was crepe de cocoa instead of the Bailey’s. I made it for Christmas and received so many compliments. The family even asked me to bring leftovers to our gathering the next day. Thanks for the great recipe.

  6. This 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.

    1. Jen Sobjack says:

      I’m happy to hear it worked with chocolate chips instead of baking chocolate.

  7. 5 stars
    I 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@

    1. Jen Sobjack says:

      It’s great to hear that it came out well with the bourbon substitute!

  8. 5 stars
    I 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@

  9. BrendaJaneF says:

    5 stars
    I 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.

    1. Jen Sobjack says:

      I’m so happy to hear that it turned out well as cupcakes! I’m going to have to try it myself!

  10. BrendaJaneF says:

    5 stars
    I 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.