This cake has everything…Chocolate, Sourdough Starter, Irish Cream Liqueur, Cream Cheese Filling, Irish Cream Glaze and Irish Cream Cheese Frosting! Plus a drizzle of Chocolate Syrup! That should give you a sugar rush!
Irish Cream Chocolate Sourdough Cake~
1 cup “fed” sourdough starter 3/4 cup milk (whole or 2%) 2 cups flour 1 1/2 cups sugar 1 cup vegetable oil 1 tsp vanilla extract 1 tsp salt 1 1/2 tsp baking soda 3/4 cup unsweetened cocoa powder (not dutch process) 1 Tbsp brewed coffee, cold 1/4 cup Irish Cream Liqueur 2 eggs
Cream Cheese Filling~
1/4 cup sugar 1 8oz. pkg cream cheese, softened 1 egg 1 Tbsp Irish Cream Liqueur
Irish Cream Glaze~
1 cup confectioner’s sugar 3 Tbsp Irish Cream Liqueur
Irish Cream Cheese Frosting~
4 oz cream cheese, room temperature 1 cup confectioners sugar 3 Tbsp Irish Cream Liqueur
In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours. The mixture will expand slightly.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan, set aside.
Filling: Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often, until smooth. Set aside.
Cake: In a bowl of stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee and Irish Cream Liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter. Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. Transfer pan to a wire rack, cool on rack for 15 min. Turn cake out, removing carefully from pan. Cool completely on wire rack.
Irish Cream Glaze: In a small bowl combine confectioner’s sugar and 3 Tbsp Irish Cream Liqueur, whisk until smooth. Drizzle over cooled cake. Let set for 1 hour.
Irish Cream Cheese Frosting: Beat cream chees until light. Add confectioner’s sugar and Irish cream liqueur; beat until smooth. Spread over cake. Drizzle with Chocolate Syrup.
This should be a favorite for many. Happy baking!
This recipe was from Turnips2Tangerines.