Recipe: Mocha bundt cake with Baileys cream cheese frosting

Who can resist a deliciously moist cake with a hint of coffee, topped with creamy frosting?! The addition of a splash of Baileys makes it an extra special dessert and a great alternative to Christmas pudding over the festive period. For this recipe you will need a 10 cup capacity bundt tin.

INGREDIENTS FOR THE MOCHA BUNDT CAKE: 

• 170g boiling water
• 60ml instant coffee
• 75g cocoa powder
• 235ml heavy cream
• 115ml vegetable oil
• 2 large eggs
• 1tsp of vanilla extract
• 240g of plain flour
• 400g of sugar
• 2tsp of baking powder
• 1tsp baking soda
• 1tsp of salt

INGREDIENTS FOR THE BAILEYS CREAM CHEESE FROSTING: 

• 225g of cream cheese
• 200g of brown icing sugar
• 3tbsp of Baileys
• A few drops of milk

METHOD FOR BUNDT CAKE: 

1/ Sift instant coffee into a medium bowl, add cocoa powder and boiling water and whisk until the coffee is completely dissolved. Set aside to cool.

2/ Preheat your oven to 175C degrees fan.

3/ In a large bowl, whisk together the heavy cream (at room temperature), vegetable oil and eggs (room temperature) until smooth. Whisk in the vanilla extract and mix again.

4/ Add the flour, sugar, baking powder, baking soda and salt in the wet ingredients. Whisk until smooth and without clumps. 

5/ Whisk in the coffee and cocoa mixture and mix until smooth. Pour the cake batter into a very well greased bundt cake pan. 

6/ Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

7/ Allow the cake to cool for a couple of minutes in the pan before turning it out onto a cooling rack to cool completely. If you allow the cake to sit too long in the bundt cake pan, it can cause it to stick to the pan when you try to turn it out. 

METHOD FOR FROSTING: 

1/ In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a couple of minutes. Reduce the speed to low and mix in half of the icing sugar, mix well until it is combined and add the other part of the icing sugar.

2/ Add the Baileys and mix again. Use a rubber spatula to fold drops of milk into the prepared frosting to make it a pourable consistency.

3/ Pour the frosting over the top of the cooled bundt cake and allow it to cascade down the sides. Enjoy! 

* You can store the cake in an airtight cake container for up to 4 days.