EMC Lifestyle - The only thing Irish about this chocolate cake is the Irish Cream liqueur in it, but the flavour this adds to the cake is unbelievable. Serve it at your next family get-together or dinner party, and be prepared to hear comments such as "Oh, wow!", "Could I have another piece?", "You can make this any time. How about tomorrow?"
Dark and moist, baked in a Bundt pan, this cake is easy and quick to prepare. Because the Bundt pan gives the cake such an attractive appearance, you won't even need to ice it. If you don't want to buy a large bottle of Irish Cream liqueur, look for it in small 1 or 2 ounce size. The LCBO often displays these small bottles near the checkout counter.
IRISH CHOCOLATE CAKE
1 3/4 cups flour
1 cup white sugar
1 cup brown sugar (don't pack it down when measuring)
3/4 cup unsweetened cocoa powder such as Fry's (not hot chocolate mix)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups buttermilk
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1/2 cup Irish Cream liqueur
1/2 cup water
Butter and flour a 12-cup Bundt pan.
In a large mixing bowl, combine the flour, the white and brown sugars, cocoa powder, baking soda, baking powder and salt. Make a well in the center of the dry ingredients. In another bowl, stir together the buttermilk, eggs, oil and vanilla, and pour this into the dry ingredients. Beat with an electric mixer on Medium for 2 minutes, occasionally scraping down the sides of the bowl. In a microwave-safe measuring cup, combine the Irish Cream liqueur and water. Microwave on High for 50 seconds.
With the electric mixer on Low, add the liqueur mixture, about 1/8 cup at a time, to the chocolate batter. When each addition is thoroughly blended into the batter, add the next amount. The batter will be quite thin. Pour the batter into the prepared cake pan, and bake at 350F for 40-50 minutes.
Check the cake after about 45 minutes. If it's done, a toothpick inserted into the center will come out clean. If the toothpick is sticky, bake another 5 minutes, and check again. When the cake is done, set the pan on a wire rack to cool for 10 minutes.
Place another cake rack over the top of the pan. Holding both pan and rack together (use oven mitts, the pan will be hot), turn them over, and lift the pan off the cake. When the cake is completely cool, transfer it to a serving plate.