I am a real fan of Bailey’s Irish Cream. But to buy an entire bottle of it is a lot of money and a liquor I don’t use too often. In the store I saw this bottle of Bailey’s Irish Cream coffee creamer. Hummm? I wonder how much like the real thing this resembles the original? Nothing would do but I had to try it. I sipped a little and it was very creamy indeed. Not as strong flavored as the real thing. Next I tried it over a scoop of ice cream. Oh dear! I think I’ve found nirvana in a scoop of ice cream! It was delicious. The caramel flavor is also very subtle, but it added a new taste. Too bad I don’t drink coffee. I may try it in a cup of tea. I mean, how bad could it be?
I was thinking more like using it in a cake. One I could share with you and I think I found a good way to use it. This is a large cake. The Bailey’s flavor is a little too subtle, but the chocolate and caramel glazes highlight the cake even more. The cream makes it rich and moist. Next time I would just use cream.
I bet the food testers at the office will approve.
Chocolate Caramel Cream Bundt
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This chocolate cake is a rich, dense cake with a hint of Bailey's Irish Cream and caramel.
Prepare a 10-12 cup Bundt pan with non-stick baking spray. Set aside. Preheat the oven to 325 degrees.
In the bowl of a stand mixer combine the butter and vegetable oil until smooth. Add the sugar and vanilla. Mix well.
Add eggs 1 at a time beating well after each addition.
In a medium bowl combine the flour, cocoa, baking powder and salt. Whisk to lighten.
Add 1/3 the flour mixture to the bowl of the stand mixer. Mix just til combined. Add 1/2 cup of cream. Continue alternating the dry ingredients with the liquid ending the with dry. Mix just until no streaks of flour are visible.
Scrape batter into Bundt pan and smooth with a spatula. Bake for70-80 minutes or until a wooden skewer comes out clean. Remove pan to a baking rack for 10 minutes. Then turn onto the rack to cool completely before glazing.
Heat the cream in the microwave or in a sauce pan until bubbles form around the edges. Add 1/2 cup semi-sweet chocolate chips and allow to melt. Stir until smooth.
With a small spoon drizzle over the cake.
Heat the dulce de leche slightly in the microwave and spoon over the chocolate glaze in a light coating.