Chocolate Chip Irish Cream Pound Cake Recipes

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

CHOCOLATE CHIP IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
• Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
• Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
• Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
• Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
• Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

IRISH CREAM BUNDT CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
• Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
• Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
• In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
• Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
• Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
• Pour cake batter into prepared pan and smooth the top with a rubber spatula.
• Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
• Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
• Let the cake cool completely for at least 2 hours before glazing.
• In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
• Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
• Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

CHOCOLATE CHIP POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat to 325*F.
• Grease and flour two 9x5 inch loaf pans.
• In a small saucepan, combine the unsweetened chocolate and 1 cup water.
• Place over med.low heat and stir constantly until the chocolate is melted, about 2 minutes.
• Set aside to cool for 2 minutes, then whisk in the mascarpone cheese until the mixture is smooth.
• Beat the sugar, oil, eggs, & vanilla in a large bowl for 30 seconds.
• Stir in the chocolate-mascarpone mixture.
• Whisk the flour, baking soda, salt, baking powder and chocolate chips in a medium bowl.
• Add the dry ingredients and stir just until blended.
• Divide the batter between the two loaf pans and bake for 55-60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached.
• Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
• **If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cooled.**.
• To make the sauce, place the chocolate chips in a small heat proof bowl.
• Combine the heavy cream and vanilla extract in a small saucepan.
• Heat the mixture over med.low heat until bubbles appear at the edges of the pan.
• Pour the hot cream mixture over the chocolate chips.
• Stir with a fork until the chocolate is melted and the mixture is smooth.
• Drizzle the sauce over the cakes & refrigerate for 15-20 minutes to set the chocolate. Return to room temperature before serving.
• Slice each cake into eighths and dice each slice into 4-9 squares.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325°F
• Generously grease and flour 12-cup bundt pan.
• Beat butter in large bowl until smooth.
• Add sugar and continue beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
• Stir in vanilla and chocolate liqueur.
• Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 10 minutes; invert onto cooling rack.
• Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
• In small mixing bowl, beat whipping cream until soft peaks form.
• Gradually add confectioners sugar.
• Add vanilla and liqueurs.
• Continue beating until stiff peaks form.
• Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.