I finally bought a bundt pan after looking for a decent sized one for ages.. ofcourse there is THE Nordic ware but the import prices are just ridiculous. Here’s my Irish cream bundt cake with a dark chocolate glaze topped with toasted hazelnuts.
Ingredient:
Irish Cream Bundt Cake:
- All purpose flour – 120gm + 2 teaspoons for dusting
- Eggs – 2
- Butter – 100gm + 2 teaspoons for greasing
- Dark brown sugar – 100gm
- Irish cream – 125ml
- Baking powder – 1 teaspoon
- Milk – a dash
Chocolate Glaze:
- Dark Chocolate – 60gm
- Butter – 30gm
- Toasted hazelnuts – a handful
Method:
Irish Cream Bundt Cake:
- Preheat the oven to 180 degrees celsius. Grease the bundt pan and dust the pan with flour. Make sure every corner is greased and dusted with flour.
- Tap the pan around so that the flour is sticking on every corner of the pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add and beat one egg at a time.
- Add the Irish cream and milk into the bowl and whisk.
- Sift the flour and baking powder into the wet ingredients, fold and mix thoroughly.
- Scoop in the batter into the bundt pan uniformly, gently tap on the kitchen counter so that there are no air bubbles.
- Bake for about 40 minutes, once baked check with a wooden skewer to see if completely baked.
- Gently tap the cake pan and flip on a cooking rack. The cake should come easily off the pan, if greased and dusted properly with flour.
- Let it cool on a cooling rack.
Chocolate glaze:
- In a heavy bottomed sauce pan, add the chopped chocolate and butter. Let it melt.
- Mix it together with a spatula until it becomes smooth and glossy. Let it come to room temperature.
- Pour over the bundt with a spoon or a measuring jug.
- Garnish with a handful of chopped toasted hazelnuts.
Obviously enjoy with a cup of tea or a cup of Joe. 😉
Happy Baking
xx