Bailey's Dark Chocolate Cake

I made this the other day for Jeff's post-Confirmation party, and it was a big hit! Chocolately, but not too rich, and perfectly moist!

Recipe adapted from here.

1 box chocolate cake mix (I use Duncan Hines Devil's Food)
3 eggs
1/3 cup vegetable oil
1 cup (8oz) sour cream (I use the light kind and it turns out okay!)
1 cup Bailey's Irish Cream
8 oz bittersweet chocolate chips (I use Ghiradelli)
Chocolate glaze (optional)
Powdered sugar (optional)

Preheat the oven to 350 and butter a bundt cake pan (or 2 9-inch pans, or cupcake tins) very well.

In a large mixer bowl, combine cake mix, eggs, oil, sour cream, and Bailey's. Mix on slow speed for 30 seconds, then medium-fast for 2 minutes. Don't overmix! Stir in chocolate chips.

Pour the batter into the prepared pan. Bake for 45-55 minutes for bundt cake (or 25-35 minutes for two 9-inch cakes, or 20-25 minutes for cupcakes). Check that a toothpick inserted in the center comes out clean or with only a few crumbs. It's better to slightly underbake this than overbake, so err on the side of less time!


After the cake cools, decorate with chocolate glaze and powdered sugar (optional).

pre-oven...

post-oven...

ta-da!

This stuff is new, and it's amazing! You just microwave it and shake the bottle up, and then squeeze it out! The best part: if you don't use all of it, just stick the bottle in the fridge! Perfect for when you need just a little chocolate drizzle...

See? Just a little chocolate drizzle!

Dusted with powdered sugar!