1-Getting started with this Irish Chocolate Coffee Bundt Cake is as simple as preheating your oven, and soon you’ll have a delicious dessert ready. Begin by preparing your 12-cup bundt pan with nonstick spray and a light dusting of cocoa powder to ensure the cake releases smoothly later. This step helps with the fudgy texture, making cleanup easier too.

2-Next, set your oven to 350ºF and adjust the rack to the lower-middle spot for even baking. Melt the 8 ounces of unsweetened chocolate with 2 tablespoons of vegetable oil in a microwave-safe bowl, heating in 15-second bursts and stirring until it’s smooth. Let it cool a bit while you mix the dry ingredients.

3-In another bowl, whisk together 1 ¾ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt to keep everything even. Then, in a stand mixer, beat ¾ cup softened unsalted butter and 2 cups packed light brown sugar on medium-high until fluffy, about 5 minutes. Add 1 cup room-temperature sour cream and 1 tablespoon vanilla extract, followed by the 2 tablespoons coffee granules and the melted chocolate mixture.

4-Beat in 5 large eggs one at a time, ensuring each mixes in well. Alternate adding the dry ingredients with ¾ cup Irish cream liqueur, starting and ending with the flour mix, and stir gently to avoid overmixing. Pour the batter into your prepared pan and bake for 45 to 55 minutes, checking with a toothpick for doneness.

5-After baking, let the cake cool in the pan for 20 minutes, then flip it onto a wire rack lined with parchment to cool fully. Once it’s at room temperature, move it to a platter and drizzle on the glaze. For the glaze, melt 2 ounces bittersweet chocolate with ⅓ cup Irish cream liqueur and 2 tablespoons unsalted butter over simmering water, then whisk in 1 cup confectioners’ sugar gradually until smooth.