Supplies
Baileys Chocolate Bundt Cake
- 5 eggs
- 250g caster sugar
- 250g unsalted butter/baking spread (e.g stork)
- 210g self raising flour
- 40g cocoa powder
- Pinch of salt
- 25 ml Baileys Chocolat Luxe
Glaze
- 300g icing sugar
- 25 ml Baileys Original
- 35ml tbsp milk
Steps
Baileys Chocolate Bundt Cake
- Preheat the oven to 170C. Brush the bundt tin with a flavourless oil or non stick spray and set aside.
- Using a hand mixer, beat together caster sugar and butter until lighter in colour.
- Mix in the eggs then once incorporated add the self raising flour, cocoa powder and salt. Finish by pouring in 25 ml Baileys Chocolat Luxe.
- Spoon into your prepared bundt tin then bake for approximately 1 hour. To check it’s cooked all the way through, use a skewer and insert it into the cake. If it comes out clean your cake is done.
- Allow the cake to rest for around 10-15 minutes then turn out of its tin and allow to cool.
Glaze
- Whilst the cake is cooling you can make your glaze. In a bowl mix together the icing sugar, 25ml Baileys Original and milk. Mix together until completely smooth. Then transfer the glaze to a piping bag or use a spoon to drip the glaze around the cake.
- Whilst the glaze is still wet, decorate with a variety of toppings such as cranberries, pistachios and almonds. Then allow the glaze to set slightly then enjoy.