chocolate & irish cream pound cake
The ultimate finish to our St. Patrick’s Day dessert trifecta is cake, but not just any cake: chocolate and Irish Cream pound cake. I added a splash of Irish Cream to my go-to chocolate pound cake batter, then topped the cake with a lick-the-spoon-good boozy glaze.
As the ganache glaze sets, it essentially becomes a layer of fudge – simply irresistible! Even better, you’ll have extra glaze to spoon over each serving and when it comes to chocolate, we all know there’s never enough.
- 1 1/4 cups flour
- 1/3 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, at room temperature
- 2 Tbsp Baileys Irish Cream*
- 1 tsp vanilla extract
- 1/4 cup plain fat-free yogurt, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 2 oz semisweet chocolate, finely chopped
- 1/4 cup half-and-half
- 1 Tbsp Baileys Irish Cream*
- pinch of salt
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg, Irish Cream and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Pour batter into prepared pan; smooth top with an offset spatula and tap pan sharply to remove air bubbles. Bake for 52 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
- While cake bakes, make the glaze. Place chopped chocolate in a medium bowl. Pour half-and-half into a saucepan and bring just to a boil over high heat; pour over chocolate and whisk until chocolate is melted and smooth. Let cool 5 minutes, then whisk in Irish Cream and salt. Place bowl in the freezer and let chill for 30 to 40 minutes, until thickened.
- Set wire rack with cake over a rimmed baking sheet and pour glaze over cake (collect excess glaze and save to serve with cake). Let glaze set on cake before slicing. Store leftovers in an airtight container at room temperature.
To make your own Irish Cream, see How to Make Irish Cream
- Calories: 205
- Carbohydrates: 33