BAILEYS HOT CHOCOLATE BUNDT CAKE

Ingredients

2 Cups Plain Flour

1/2 Cup Cocoa Powder

3/4 Tsp Baking Soda

1/2 Tsp Salt

1 Cup Sour Cream

1/3 Cup Baileys Liquior

3 Large Eggs

1 Tsp Vanilla Essence

227g/8oz Unsalted Butter

1 1/2 Cups Granulated Sugar

Icing Sugar for dusting

 

Method:

Preheat oven to 180C/350F.

Grease a 9-cup bundt pan with non stick cooking spray.

In a medium bowl, sift flour, cocoa, baking soda and salt and mix together.

Place butter and sugar in a bowl of an electric mixer. Beat on med-high until light and fluffy (approx 3 mins).

Add eggs one at a time, fully incorporating after each addition. Add vanilla.

Reduce speed to low. Alternate adding flour mixture with Baileys and sour cream (3 additions of flour and 2 each of Baileys and sour cream). Beat until just combined. Spread the batter evenly in the bundt pan. Bake for approx 45-50 minutes or until a skewer stick is inserted comes out clean.

Cool in bundt pan for 10 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cake plate to cool completely. When cooled dust with Icing Sugar.

Enjoy!