Irish Cream Chocolate Bundt Cake

ACTIVE TIME: 1 hr., 45 min. TOTAL TIME: 5 hrs., 45 min. SERVES: 16

2 1⁄3 cups all-purpose flour

3⁄4 cup unsweetened cocoa powder

1 1⁄4 tsp. baking powder

1⁄2 tsp. baking soda

1 1⁄4 cups butter, at room temp.

2 1⁄2 cups granulated sugar

5 eggs

2 tsp. vanilla extract

3⁄4 cup brewed coffee, cooled

½ cup sour cream

1 1⁄4 cups heavy cream

1⁄3 cup confectioners’ sugar

1⁄2 cup Irish cream liqueur

Green concentrated food coloring

2⁄3 cup dark chocolate chips

1⁄3 cup green candy melts, melted

1 Heat oven to 350°F. Butter and flour 12-cup Bundt pan. Mix flour, cocoa, baking powder, 1 tsp. salt and baking soda. On medium-high speed, beat butter and granulated sugar until creamy, 2–3 min. On low, beat in eggs, one at a time, then vanilla. Beat in coffee and sour cream. Beat in f lour mixture. Transfer to pan. Bake until pick inserted comes out with moist crumbs, about 50 min. Let cool 20 min. Transfer from pan to rack; let cool.

2 Beat 1 cup cream and confectioners’ sugar to stiff peaks. Fold in

1⁄4 cup liqueur; tint green. Cover; chill.

Transfer cake to serving plate. Insert toothpicks all around side of cake, 1" below top. Using toothpicks as a guide, cut off top in one piece; reserve. Insert toothpicks into cut cake top 1 ⁄ 2" from inside and outside edges. Using picks as guide, vertically cut 11 ⁄4" deep ring into cake. Cut ring in chunks, leaving about 1" cake at bottom; scoop out. Reserve chunks for another use. Spoon whipped cream into cake tunnel. Replace top. Cover; chill at least 1 hr.

3 In microwave-safe bowl, microwave chips, remaining cream and liqueur in 15-sec intervals, stirring, until smooth. Let cool slightly; spoon over cake. Drizzle with candy melts.