Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Sarah Epperson
Active Time:
20 Mins
Total Time:
1 Hour 5 Mins
Yield:
Serves 12 (serving size: 1 slice)

You know how some cocktails are so good they're basically dessert? This mudslide cake takes that even further, making the classic dessert cocktail into an actual dessert. The inclusion of both Irish and coffee liqueurs give the cake depth of flavor, and the chocolate glaze and cherries give a nod to the traditional mudslide garnishes. Eat it with a dollop of whipped cream or ice cream. No straw required. 

How to Make It

Step 1

Prepare the Cake: Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray. 

Step 2

Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.

Step 3

Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed. 

Step 4

Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.

Step 5

Prepare the Glaze: Place chocolate and butter in a 2-cup measuring cup. Heat cream in a small saucepan over medium until simmering. Pour cream over chocolate and butter, and let stand 1 minute; stir until smooth. Once cake is cooled completely, drizzle with chocolate glaze. Top with cherries, if desired.

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