Baileys Triple Chocolate Bundt Cake Food

BAILEYS IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
• Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
• Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
• To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
• Store cake in an airtight container. Best if eaten within 3-4 days.

BAILEYS TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• 1. Preheat oven to 350° Grease and flour a Bundt pan. Make sure to get every nook and cranny. Set aside.
• 2. Chop butter up. Place in bowl and microwave approximately two minutes, or until melted. Remove from microwave and set aside.
• 3. Into a bowl. Sift the flour, cocoa, salt ,baking soda and coffee together. Set aside.
• 4. In a large bowl. Place the eggs, brown sugar and granulated sugar. Mix on low speed about 20 seconds until combined.
• 5. Add in the milk. Followed by the butter. And Bailey's Irish cream. Mix on low speed about 1 minute or until combined well.
• 6. On low speed. Mix the dry ingredients into Wet mixture. Mix about 1-2 minutes on lowest speed , until well mixed. Stir in chocolate chips.
• 7. Pour into prepared Bundt pan. Make sure mixture is level.
• 8. Place in 350 degree oven. Bake for 40 -45 minutes or until pick inserted comes out clean.
• 9. Remove from oven. Cool on rack about 12 -15 minutes. Gently run a knife around cone center and outside edges of cake . Invert cake on to platter, or back to rack. Let cake continue to cool before frosting.
• 10. Ganache Heat cream over medium heat until simmering hot. Pour cream over chocolate chips. Stir until chocolate is melted, and mixture is smooth. Add Baileys Irish cream to mixture and stir well. Set aside until mixture thickens and cools. Cooling 10 to 15 minutes is good.
• 11. Spoon over cooled cake. If you cooled it on a rack. Place a plate under the rack to catch any extra chocolate Refrigerate to set ganache quicker. When chocolate is set. You may cut and serve. This cake will stay fresh for at least a week if kept refrigerated. I absolutely love it refrigerated. Note: To keep leaking chocolate off of your platter. Slide pieces of aluminum foil or parchment paper under the cake to catch chocolate. Let cake set in fridge. When it sets. You may remove the foil or paper. You'll have a clean platter. If you choose to use the rack method. Place a cookie sheet under the rack and it will catch the extra chocolate.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
• Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

BAILEY'S CARAMEL CAKE

Steps:

• Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

BAILEY'S CHOCOLATE BUNDT CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt cake pan. In a large bowl, stir together cake mix, pudding mix and cinnamon. In a separate bowl mix Baileys Original Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended. Then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand. Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm. Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.

BOXED-MIX BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 12 cup bundt pan.
• Sprinkle nuts into bottom of pan.
• Combine remaining ingredients in large mixing bowl.
• Beat four minutes on high speed, pour into pan.
• Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
• Let cake cool and invert onto plate.
• Bailey's Irish Cream Frosting:.
• Beat all ingredients in a small bowl until fluffy.