Baileys Bundt Cakes with Chocolate chips
Individual bundt cakes with chocolate chips and a Bailey's Irish Cream glaze.
cakes
Ingredients
Cakes
- 6 ounces mini chocolate chips (1 cup)
- 4 egg yolks
- 6 ounces sour cream (¾ cup, divided)
- 2 teaspoons vanilla extract
- 8 ounces granulated sugar (1 cup, divided)
- 7 ounces cake flour (1 ½ cups, see note)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 6 ounces unsalted butter (room temp)
- 2 egg whites
Bailey's Glaze
- 16 oz confectioner sugar (4 cups)
- 4 oz Baileys Irish Cream (½ cup)
Instructions
Cakes
- Preheat the oven to 350 °F. Liberally butter and flour mini Bundt pans, or use pan spray. Place 6 ounces mini chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
- In a small mixing bowl combine 4 egg yolks, ½ the sour cream and 2 teaspoons vanilla extract, set aside. Reserve the other ½ of the sour cream.
- Put 6 oz (¾ cup) of granulated sugar into a mixing bowl. Sift 7 ounces cake flour, ½ teaspoon salt, ½ teaspoon baking powder and ¼ teaspoon baking soda into the bowl with the sugar. Mix on low speed to combine the ingredients. With the mixer running, add 6 ounces unsalted butter and mix on low for 1 minute, add the reserved sour cream.
- Increase the speed to medium and mix for 2-3 minutes, stopping ½ way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
- In a separate bowl, whisk 2 egg whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining 2 oz granulated sugar. Increase the speed to high and whip to full peak.
- Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about ⅔ full.
- Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
- Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
Baileys Glaze
- While the cakes are baking put 16 oz confectioner sugar into a small mixing bowl. Add 4 oz Baileys Irish Cream all at once and whisk until the glaze is smooth with no lumps. The glaze should have the texture of pancake batter.
- Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
- Leave the cakes on the rack until they are completely cooled and the glaze is set.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can make one large Bundt cake from this recipe. The baking and cooling time will change to about 30 minutes in the oven and about 20 minutes to cool in the pan.
The glaze will be more than enough to cover all the cakes, but it's better to have more than you need so you can flood the cakes with glaze. The extra glaze will keep in a covered bowl in the refrigerator for several weeks.
The cakes will keep at room temperature for several days.
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