Chocolate Irish Cream Cake

This fun cake is for adults only! Rich chocolaty cake flavored with Bailey’s Irish Cream liquor is perfect for St. Patrick’s Day. Now top the frosting with fresh, whole pecans and you have a real treat!

Ingredients

• 1/2 cup

  butter, room temp

• 1 cup

  brown sugar

• 4

  eggs

• 1 cup

  chocolate syrup

• 2/3 cup

  Bailey’s Irish Cream

• 1 teaspoon

  cooled coffee

• 2 teaspoons

  baking soda

• 1 cup

  flour

• 1/2 cup

  chopped pecans, optional*

• whole pecans for garnish

• 3/4 cup

  semi-sweet chocolate chips

• 1 tablespoon

  Bailey’s Irish Cream

Directions

Preheat the oven to 350-degrees. Cream together the butter and brown sugar in a large mixing bowl on high. Add the eggs, chocolate syrup, Irish Cream and coffee.

Sift together the baking soda and flour. Add to the liquid ingredients a little at a time, mixing on medium until combined and smooth.

Add the chopped pecans, if using, and lightly mix into the batter. Immediately pour into a greased Bundt cake pan.

Bake at 350-degrees for 50-55 minutes or until a cake tester comes out clean. Cool completely before frosting.

Add the chocolate chips in to a microwave-safe bowl. Heat for 30-second intervals until melted, stirring between each session.

When completely melted, wrap a dishtowel around the warm bowl to keep it melted. Add the sour cream and Irish Cream. Stir until creamy.

Slather the frosting over the cooled cake. Place the pecans over the top of the wet frosting so they stick. Store in the fridge until the frosting has hardened, about an hour. Slice and serve!

This recipe is delicious with even more Bailey’s drizzled over a slice, whipped cream, and vanilla ice cream.

*Not pictured in recipe.