I know, I know I’m late. I’m two days late to be matter of fact. I was planning on dropping this original recipe in time for St. Patrick’s Day but I got busy and overwhelmed. I wanted to make sure that this cake came out as good as it looked, so it took a little more time than planned.
When I think of March 17th of course the color green comes to mind for most. As a previous resident, St. Patrick’s Day always reminds me of Chicago. The river being turned an electric green in the wee hours of the morning. All of the Irish pubs filled with drunken patrons on beer crawls. I definitely miss St. Patrick’s Day in Chicago as much as I miss all the amazing Windy City food.
This cake was made with my Chicago memories in mind. This rich chocolate cake reminds me of those delicious chocolate cake shakes from Portillos. This cake is made with rich Irish cream inside the cake and the luscious glaze on top. This cake is then covered in Kaleidoscope Sprinkle’s White Party Sprinkle Mix to bring back all those memories of late Chicago nights. I truly hope you enjoy this cake as much as I enjoyed my midwest trip down memory lane.
See the recipe for this fabulous cake below.
Chocolate Irish Cream Cake
1 ¼ cup granulated sugar
2 cups all purpose flour
¾ cup Dutch cocoa powder
1 ¼ tsp. baking soda
1 ¼ tsp. baking powder
¾ tsp. salt
½ cup vegetable oil
2 eggs, room temperature
1 cup buttermilk
½ cup Irish cream ( I used Baileys)
2 tsp. vanilla extract
½ cup strong brewed coffee, boiling
¼ cup Irish cream
2- 2 ½ cups Confectioners sugar
Preheat oven to 350F. Grease and flour bundt pan.
In a medium sized mixing bowl mix together sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl or using a stand mixer beat oil and eggs together. Beat on medium speed until the mixture is fully combined. Add buttermilk, Irish cream and vanilla extract. Slowly add the flour mixture one half at a time. Mix until fully combined but be careful not to over mix. Slowly pour brewed coffee into cake batter until throughly combined.
Transfer batter to the cake pan and smooth batter until even in the pan. Hit cake pan onto the counter a few times to knock out air bubbles. Bake cake for approximately 40-45 minutes until toothpick or cake tester comes out clean.
While cake is baking make the glaze. In a medium sized bowl whisk together confectioner’s sugar and Irish cream until smooth. (Glaze should be thick enough to coat back of a spoon.)
Place cake onto cake rack and allow to cool completely. Invert cake onto cake plate or board. Pour glaze onto cake.
Cover cake with White Party Sprinkle Mix.
Devour and Enjoy!