Recipes
IRISH CREAM BUNDT CAKE
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE INTENSE IRISH CREAM
Prep Time
:30:(HH:MM)
Serves
10-12
Baking/Cooking Time
30 min
Baking Temp
180 °C for 50-55 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Contains Egg
INGREDIENTS
|
1: CAKE brewed coffee ( I used heavy filter coffee decoction) - 1 cup (227g) butter - 1 cup (227g) Dutch-process cocoa.. preferred - 3/4 cup (64g) sugar - 2 cups (397g) baking powder - 3/4 teaspoon baking soda - 1/4 teaspoon salt - 3/4 teaspoon flour - 2 cups (241g) Fab Premium Oil Soluble Intense Irish Cream Flavour - 3 teaspoons Eggs at room temperature - 2 large eggs sour cream or yogurt (regular or Greek), at room temperature - 1/2 cup (113g) 2: ICING chopped bittersweet or semisweet chocolate, or chocolate chips - 2/3 cup (113g) Fab Premium Oil Soluble Intense Irish Cream Flavour - 1 tsp heavy cream ( I used Amul) - 1/4 cup (57g) |
METHOD
1: To make the Cake
- Preheat the oven to 180 °C.
- Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl.
- Heat, stirring, until the butter melts.
- Remove from the heat, and whisk until smooth.
- Let the mixture cool for 10 minutes.
- While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
- Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.
- Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
- In a separate bowl, whisk together Fab intense irish cream flavour, eggs, and sour cream or yogurt.
- Mix into the chocolate batter, stirring until thoroughly combined.
- Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick.
- I ofcourse use my Nordic ( because I collect them ...don't judge me) Pour batter into prepared pan.
- Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
- Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack.
- After 5 more minutes, lift the pan off the cake.
- Let the cake cool completely before icing..
2: To make the icing
- Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat.
- Heat until the cream starts to bubble around the edges.
- Remove from the heat, and stir until the chocolate melts and the mixture is smooth.
- Spoon the icing over the top of the cake, letting it drip down the sides..
