1-Baking this Irish Chocolate Coffee Bundt Cake is an adventure you’ll enjoy from start to finish! First, preheat your oven to 350°F (175°C) and coat a 12-cup bundt pan with nonstick spray, then dust it with cocoa powder to prevent sticking. Hey, this step is crucial trust me, it’s what keeps your cake from becoming a kitchen disaster!

2-Melt the 8 ounces of unsweetened chocolate with 2 tablespoons of vegetable oil in short intervals until smooth, and let it cool slightly. In a separate bowl, combine the dry ingredients: 1 3/4 cups of all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Using a mixer, beat the 3/4 cup softened unsalted butter and 2 cups packed light brown sugar until fluffy, then mix in 1 cup sour cream, 1 tablespoon vanilla extract, 2 tablespoons coffee granules, and the melted chocolate mixture.

3-Add the 5 large eggs one at a time, beating well after each to keep everything emulsified. Alternate adding the flour mixture and 3/4 cup Irish Cream liqueur, starting and ending with the dry ingredients to avoid overmixing. Pour the batter into your prepared pan and smooth the top for even baking.

4-Baking and Cooling Steps Bake at 350°F (175°C) for 45 to 55 minutes, checking doneness with a toothpick aim for it to come out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. Once cooled, make the glaze by melting 2 ounces of bittersweet chocolate with 1/3 cup Irish Cream liqueur and 2 tablespoons unsalted butter over simmering water, then whisk in 1 cup confectioners’ sugar until smooth. Drizzle it over the cake for that final touch!