Chocolate Cream Cheese Bundt Cake with Baileys Drizzle

November 23, 2020

Chocolate Cream Cheese Bundt Cake with Baileys Drizzle

Prep time: 30 minutes
Bake time: 1hour and 15 minutes

Ingredients:

For the Cake:

* 1/4cup Semi-sweet chocolate

* 1 1/2cups Unsalted Butter, at room temperature

* 2 3/4cups Granulated Sugar

* 5 Eggs at room temperature

* 2 1/4cups All Purpose flour sifted

* 3/4cup Cocoa Powder

* 1/2tsp Instant Coffee Powder

* 1/2tsp Baking Powder

* 1/2tsp Salt

* 1cup Buttermilk at room temperature

* 1/3cup Baileys Irish Cream

* 1tbsp Vanilla extract

For the Cream Cheese Filling:

* 8oz Cream cheese at room temperature

* 1/2cup Granulated Sugar

* 1 Egg

* 1tbsp + 1tsp Baileys Irish Cream

* 2tsp All Purpose Flour

For the Glaze:

* 12oz White Chocolate Chips

* 1/4cup Heavy Cream

* Pinch of Salt

Note: The Bundt cake featured here is a 6 cup Bundt cake. The ingredients in this recipe have been measured for a full 12 cup Bundt Cake.

Directions:

1. Preheat oven to 325degrees. Grease a Bundt cake pan with butter.

2. Place the semi-sweet chocolate in microwave safe bowl and heat up with stirring in between in intervals, until melted.

3. Using a stand mixer with whisk attachment, beat the butter until smooth. Gradually add the sugar beating well. Beat together until the mixture is creamy, yellow and smooth. Add the eggs one at a time, scraping the bowl down between each addition.

4. In a separate bowl, combine the flour, cocoa, coffee, baking powder and salt, mix to combine.

5. Add the flour mixture and the buttermilk in alternating batches to the bowl, mixing and scraping down bowl in-between additions. Finally add the Baileys cream and vanilla. Add the melted chocolate (once cooled) and mix well. Be careful not to overmix.

6. To make the cream cheese filling, combine the cream cheese and sugar and mix with electric beater or stand mixer, until creamy and smooth. Add in the Irish cream, egg and flour and mix until completely smooth. Set aside.

7. Pour about 2/3rd of the batter into the prepared pan. Add in the cream cheese filling ensuring the filling doesn't touch the sides of the pan. Then pour the remaining batter over the cream cheese filling.

8. Bake at 325degrees for 1 hour and 15 minutes - 1hour and 25 minutes. To check if the cake is done, insert a toothpick, and if it comes out clean the cake is done.

9. Leave the cake to cool in the pan for 15 minutes. Then invert onto a wire rack and leave to cool fully.

10 To make the glaze, preheat oven to 225degrees. Place the white chocolate on a parchment paper, and place in the oven. Take it out after 10 minutes and spread the chocolate as it melts. Repeat these steps 5 or 6 times until the chocolate has completely melted and is a golden colour. Once melted, pour chocolate into a bowl and whisk well until smooth.

11. Place the whisked chocolate in a pot, over low heat, and add the cream and salt, and whisk well until smooth and creamy. Set aside to cool and firm a bit, and then pour over cooled cake.