More About Mudslide Cake
PREP TIME 20min
COOK TIME 1hr 5min
SERVES 12
INGEDRIENTS
CAKE
2 cups granulated sugar
¾ cup (6 oz.) unsalted butter, softened
2 teaspoons vanilla extract
4 large eggs
1 cup Irish cream liqueur (such as Baileys)
½ cup whole milk
2 ⅔ cups (about 11 3/8 oz.) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (4 oz.) coffee liqueur (such as Kahlúa)
CHOCOLATE GLAZE
3 ounces semi-sweet chocolate chips or chopped bar
2 tablespoons unsalted butter
½ cup heavy cream
Maraschino cherries, optional
DIRECTIONS
1 Prepare the Cake: Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray.
2 Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.
3 Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed.
4 Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.
5 Prepare the Glaze: Place chocolate and butter in a 2-cup measuring cup. Heat cream in a small saucepan over medium until simmering. Pour cream over chocolate and butter, and let stand 1 minute; stir until smooth. Once cake is cooled completely, drizzle with chocolate glaze. Top with cherries, if desired.
COOK TIME 1hr 5min
SERVES 12
INGEDRIENTS
CAKE
2 cups granulated sugar
¾ cup (6 oz.) unsalted butter, softened
2 teaspoons vanilla extract
4 large eggs
1 cup Irish cream liqueur (such as Baileys)
½ cup whole milk
2 ⅔ cups (about 11 3/8 oz.) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (4 oz.) coffee liqueur (such as Kahlúa)
CHOCOLATE GLAZE
3 ounces semi-sweet chocolate chips or chopped bar
2 tablespoons unsalted butter
½ cup heavy cream
Maraschino cherries, optional
DIRECTIONS
1 Prepare the Cake: Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray.
2 Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.
3 Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed.
4 Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.
5 Prepare the Glaze: Place chocolate and butter in a 2-cup measuring cup. Heat cream in a small saucepan over medium until simmering. Pour cream over chocolate and butter, and let stand 1 minute; stir until smooth. Once cake is cooled completely, drizzle with chocolate glaze. Top with cherries, if desired.
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