Irish cream chocolate bundt cake


  • 250g Plain Flour
  • 25g cocoa powder
  • 300g Caster Sugar
  • 3tbp instant coffee
  • 1 1/2tsp baking soda
  • 1tsp salt
  • 220g melted Avonmore unsalted butter
  • 250ml Irish Cream Liqueur (of your choice)
  • 200ml Avonmore Sour Cream
  • 2 large eggs
  • 2tsp vanilla extract


    Chocolate Drizzle

    • 2 x 100g pkts of milk or dark chocolate chips
    • 2 tbsp. Avonmore cream

    Irish Liqueur Chocolate Drizzle

    • 2 x 100g pkts of white chocolate chips
    • 2 tbsp. Irish Cream Liqueur


    1. Preheat the oven to 180c /160c fan/Gas Mark 4.
    2. Using a baking spray, spray the inside of a ring or bundt tin.
    3. With a hand held electric mixer, mix the flour, cocoa, sugar, instant coffee, baking soda and salt in a bowl. Then slowly add in the remaining 5 wet ingredients – the melted butter, Irish cream liqueur, sour cream, vanilla & eggs.
    4. Turn the mixer off. Scrape the bowl, then mix again until smooth.
    5. Pour the batter into the bundt tin and bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
    6. Allow the cake to rest and cool for at least 20 minutes before flipping over. Flip the cake onto a wire cooling rack and allow to cool completely.
    7. When the cake is cold make the toppings.
    8. Chocolate DrizzlePut the chocolate chips & cream into a bowl and melt in the microwave. Pour into an icing bag
    9. Irish Cream Liqueur DrizzlePut the white chocolate chips & liqueur into a bowl and melt in the microwave. Pour into another icing bag.
    10. Snip the top off the icing bags and drizzle both over the bundt cake. Decorate with Christmas cake sprinkles.
    3.00 avg. rating (60% score) - 8 votes

    Quick Recipe Finder

    My Cookbook

    Register now

    Submit Recipe

    Submit your recipe