Irish Cream Chocolate Sourdough Cake

Top O’ The Mornin’ To Ya… Happy St. Patrick’s Day! Irish Cream Sourdough Cake is super sensational. This cake has it all; chocolate, sourdough starter, Irish cream liqueur, cream cheese, Irish cream liqueur glaze and frosting. Hmm, oh yeah and a drizzle of chocolate syrup. All of the steps made to make this delicious cake, turn it into a true experience. Layers upon layers of delicious flavors.

Several Steps

This recipe has several steps but this cake is so worth it.  It’s so good! The “cake” part of this recipe has a fed sourdough starter, cocoa powder, cold coffee and Irish cream liqueur. Then there is the cream cheese filling made with sugar, an egg, cream cheese and a little bit more ☘️ cream liqueur.

Second Step

The next step, pour half of the cake batter into a greased and floured Bundt pan. Top the batter with the cream cheese filling. Spoon the remaining batter over the cream cheese filling and carefully spread the batter over the cake. Bake and cool cake completely.

Third Step

After the cake is cooled completely, a glaze is made of confectioners sugar and additional Irish cream liqueur. This mixture is drizzled over the cooled cake and allowed to “setup” which basically means to allow the glaze to harden. After the glaze becomes firm, it’s time to make the frosting!

Last Step

The last and final step is to make the cream cheese frosting. Cream cheese, confectioners sugar and Irish cream liqueur are creamed together and spread thickly on the cake. Right before serving, chocolate syrup is drizzled over the cake. Cut thick slices and serve. 

Irish Cream Chocolate Sourdough Cake

Yield: 6 servings

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

A delicious Irish cream cake made with a sourdough starter, and chocolate. This cake also has a cream cheese filling, Irish cream glaze, Irish cream frosting and then drizzled with your favorite brand of chocolate syrup.

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Ingredients

• 1 cup "fed" sourdough starter
• 3/4 cup milk, whole or 2%
• 2 cups flour
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder, not Dutch process
• 2 eggs
• 1 tablespoon brewed cold coffee or water
• 1/4 cup Irish Cream Liqueur
• Cream Cheese Filling Ingredients
• 1/4 cup sugar
• 1 8 oz package cream cheese, room temperature
• 1 egg
• 1 tablespoon Irish cream liqueur
• Irish Cream Glaze Ingredients
• 1 cup confectioners' sugar
• 3 tablespoons Irish cream liqueur
• Irish Cream Cheese Frosting Ingredients
• 4 ounces cream cheese, room temperature
• 1 cup confectioners' sugar
• 3 tablespoons Irish cream liqueur
• Chocolate Syrup, of your choice

Instructions

 

• Cake Directions:
• In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2 to 3 hours. The mixture will expand slightly.
• Preheat oven to 350º  Grease and flour 12-cup Bundt pan, set aside.
• In a bowl of a stand mixer, fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee or water and Irish cream liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
• Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter, without touching sides of pan; cover with remaining batter. Bake for 55 to 65 minutes or until toothpick inserted in the center comes out clean.Transfer pan to a wire rack, cool on rack for 15 minutes. Turn cake out, removing cake carefully from pan. Cool completely on wire rack.
• Cream Cheese Filling Directions
• Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often until smooth; set aside.
• Irish Cream Glaze Directions
• In a small bowl, combine confectioners' sugar and 3 tablespoons Irish Cream Liqueur. Whisk until smooth. Drizzle over cooled cake.
• Irish Cream Cheese Frosting Directions
• Beat cream cheese until light and fluffy. Add confectioners sugar and Irish cream liqueur; beat until smooth. Spread over cooled cake.
• Drizzle with your favorite Chocolate Syrup.

Course: Cake, Dessert, Sourdough

Author: Lynn / Turnips 2 Tangerines

Keyword: Cake, Chocolate, cream cheese, frosting, glaze, Irish Cream Liqueur, sourdough

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