Irish Butter Chocolate Sprinkle Cake with Ganache – #BundtBakers

Irish Butter Chocolate Sprinkle Cake with Ganache | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

So I am a wee bit embarrassed to even submit this recipe for my second #BundtBakers post. I mean, if you look at the pictures of this cake, you can’t even clearly discern that this dark chocolaty dessert was even in fact baked in a Bundt pan. And you know why? It’s because I suck. I suck more than having to go to work on a Monday morning wearing closed toed shoes in the middle of summer, because there is never enough time to give myself a proper pedicure. That’s right. I suck. I suck. I suck. Which is really quite depressing considering how wonderfully gorgeous my first #BundtBakers post was.

I always fail to remember to take a picture of the outcome of my hours of kitchen slavery, but only when those objects of intense labor are taken elsewhere. That’s right, if I show up at your house with some labor of love that I am proud of, chances are I forgot to document its loveliness. That’s how I roll. I can spend hours capturing images of a last-minute salad, yet another batch of mac and cheese, or even another batch of grilled or oven sugar candy-coated bacon, but if it’s a dessert that was meant to be taken somewhere for a special occasion, there are no pictures to show of its existence in the universe. Kind of reminds me of my baby and early childhood pictures. Oh that’s right, there aren’t very many of them. My bad. The second child always gets forgotten. This cake however will last in your memories forever.

I don’t like chocolate cake. Yes, I just said that. I DO NOT LIKE CHOCOLATE CAKE. However, this cake I fell in love with, along with several other people who also commented on how they didn’t usually like it as well. You know what that tells me? It tells me that this is a cake worth baking, this is indeed a cake worth sharing, and that hopefully this is also a cake that demands to be photographed before everyone digs into it. If you do make, share, and indulge, please, oh please share a picture, because I totally suck at that sort of thing.

Irish Butter Chocolate Sprinkle Cake with Ganache | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Cake:

  • 1 Cup Irish Butter
  • 1 Cup Water
  • 1/3 Cup Cocoa
  • 1 Teaspoon Fleur de Sel
  • 1/2 Teaspoon Instant Espresso Coffee
  • 2 Cups All-Purpose Flour
  • 1 3/4 Cup Granulated Sugar
  • 2 Teaspoons Baking Soda
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Chocolate Extract
  • 1/2 Cup Sour Cream
  • 1/2 Cup Rainbow Sprinkles
  • 1 Cup Semi-Sweet Miniature Chocolate Chips
  • 1 Tablespoon All-Purpose Flour

Ganache:

  • 1 Cup Heavy Whipping Cream
  • 1 Cup Semi-Sweet Chocolate Chips
  • Pinch of Salt

Decoration:

  • Rainbow Sprinkles

Irish Butter Chocolate Sprinkle Cake with Ganache | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Cake:

  1. Preheat oven to 350 degrees.
  2. Butter and flour a Bundt cake pan; set aside.
  3. Over medium heat, combine the butter, water, cocoa, fleur de del, and espresso. Cook until the butter is completely melted; set aside.
  4. In a large mixing bowl, whisk together the flour, sugar, and baking soda.
  5. Slowly whisk the cocoa mixture into the flour.
  6. Whisk in the eggs one at a time, followed by the extracts, and then the sour cream.
  7. In a small bowl, combine the 1-tablespoon of flour with the sprinkles and chocolate chips.
  8. Fold the flour-coated sprinkles and chocolate chips into the cake batter with a silicone spatula.
  9. Pour the cake batter into the prepared Bundt pan, and then bake for 40 to 45 minutes, or until a knife comes out clean.
  10. Allow the cake to rest for 15 minutes, before removing it from the pan.
  11. Cool the cake completely before coating in ganache.

Ganache:

  1. Cook the heavy whipping cream for 3 to 5 minutes over medium heat, or until warm but not bubbling.
  2. Whisk in the chocolate chips and a pinch of salt, until the mixture is completely smooth.

Decoration:

  1. Allow the ganache to sit for 5 minutes, before pouring or drizzling it over the cooled cake, and then topping the Bundt cake with additional sprinkles.

Irish Butter Chocolate Sprinkle Cake with Ganache | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • You may choose to substitute normal unsalted butter for the Irish butter called for in this recipe, but I wouldn’t do it. The Irish butter gives this cake a luxurious richness that cannot be achieved without it.
  • Even if you are not a chocolate cake fan, you are going to totally fall in love with this cake. Trust me.

Irish Butter Chocolate Sprinkle Cake with Ganache | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Serve with whipped cream.
  • Add a 1/2-cup of your favorite nuts to the cake batter, or sprinkle chopped nuts on top of the Bundt cake before serving.

Irish Butter Chocolate Sprinkle Cake with Ganache

Irish Butter Chocolate Sprinkle Cake with Ganache

Ingredients:

    Cake:
  • 1 Cup Irish Butter
  • 1 Cup Water
  • 1/3 Cup Cocoa
  • 1 Teaspoon Fleur de Sel
  • 1/2 Teaspoon Instant Espresso Coffee
  • 2 Cups All-Purpose Flour
  • 1 3/4 Cup Granulated Sugar
  • 2 Teaspoons Baking Soda
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Chocolate Extract
  • 1/2 Cup Sour Cream
  • 1/2 Cup Rainbow Sprinkles
  • 1 Cup Semi-Sweet Miniature Chocolate Chips
  • 1 Tablespoon All-Purpose Flour
  • Ganache:
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Semi-Sweet Chocolate Chips
  • Pinch of Salt
  • Decoration:
  • Rainbow Sprinkles

Directions:

    Cake:
  1. Preheat oven to 350 degrees.
  2. Butter and flour a Bundt cake pan; set aside.
  3. Over medium heat, combine the butter, water, cocoa, fleur de del, and espresso. Cook until the butter is completely melted; set aside.
  4. In a large mixing bowl, whisk together the flour, sugar, and baking soda.
  5. Slowly whisk the cocoa mixture into the flour.
  6. Whisk in the eggs one at a time, followed by the extracts, and then the sour cream.
  7. In a small bowl, combine the 1-tablespoon of flour with the sprinkles and chocolate chips.
  8. Fold the flour-coated sprinkles and chocolate chips into the cake batter with a silicone spatula.
  9. Pour the cake batter into the prepared Bundt pan, and then bake for 40 to 45 minutes, or until a knife comes out clean.
  10. Allow the cake to rest for 15 minutes, before removing it from the pan.
  11. Cool the cake completely before coating in ganache.
  12. Ganache:
  13. Cook the heavy whipping cream for 3 to 5 minutes over medium heat, or until warm but not bubbling.
  14. Whisk in the chocolate chips and a pinch of salt, until the mixture is completely smooth.
  15. Decoration:
  16. Allow the ganache to sit for 5 minutes, before pouring or drizzling it over the cooled cake, and then topping the Bundt cake with additional sprinkles.
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Here are this month’s “Sprinkles” Bundts:

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.




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  • Renee Dobbs

    Don’t be so hard on yourself. We all have had those time we forgot to take photos of the finished cake or dish only to be left with slices to photograph.

    • Colleen

      Next time I’ll remember…maybe!

  • My friends are used to getting a cake delivered from which a slice has been removed and then reinserted. It’s all about managing their expectations. 🙂 Your cake looks moist and delicious, Colleen, and that’s what matters the most.

    • Colleen

      Thanks for the encouraging words Stacy!

  • Terri Truscello

    It still looks good, even though you didn’t get a picture of the full cake – all the more reason to bake it again! I definitely update posts with better and newer pictures sometimes too.

    • Colleen

      Luckily this cake is pretty easy to adapt and make a whole different cake. It will happen, and there will be pictures!

  • Tara

    That looks so rich and moist, lovely bundt!

    • Colleen

      Oh it was!!!

  • Wendy Klik

    I have been known to sneak in a kitchen and take a phone photo when I have forgotten to do so before I left home. Join the crowd, your cake looks decadent and delicious.

    • Colleen

      Thankfully there were a few slices leftover!

  • Lauren Everson

    Haha! Sorry you forgot to photograph the beautiful cake, but hey – that slice looks delectable! And I bet the reason you and your friends liked this version of chocolate cake is because of the espresso powder!

    • Colleen

      I think the Irish Butter & Ganache had something to do with it! And sprinkles…you can’t forget the sprinkles!

  • Your cake looks super amazingly chocolatey. I love chocolate cake enough for the both of us. Nicely done!

    • Colleen

      Thanks…this recipe will def be one that I use again!

  • Ansh

    That slice looks Bindtcakey enough for me! And the color and moistness say it all.

    • Colleen

      It was super yummy. Thanks.

  • Shilpi

    I love good Chocolatey Cake, and this looks perfect for my taste buds..

    • Colleen

      If you give it a try let me know how it goes. I’m working on a s’more version this week.

  • What a very pretty setting for this cake…it looks absolutely lovely!! 🙂

    • Colleen

      Thank you.

  • *gasp* you don’t like chocolate cake?? Omg, it’s one of my favourite things EVER. I am glad you liked this one though! It looks super moist and totally yummy. I’ll take a piece right now!

    • Colleen

      My favorite is pineapple upside down cake…it’s usually frosting that makes me go yuck!

  • Laura@bakinginpyjamas

    I could never not like chocolate cake. Yours looks so tender and packed full of chocolate, I’ll take your share of this if you want, yum! Laura@ Baking in Pyjamas

    • Colleen

      Deal!

  • Margaret Ortigo

    That chocolate cake looks so rich and decadent. I can just imagine how beautiful it was just from a single slice.

    • Colleen

      Thanks Margaret!

  • Not a chocolate fan? I don’t understand what you mean. *smile* I’m the same way with cakes that I take to friends. I just made a friend a birthday cake and I’m really proud of it but I didn’t snap any pictures. Ah well.

    • Colleen

      Uggghhh, it’s just so annoying when that happens!

  • Laura T

    My daughter and I could both tell it was baked in a bundt pan! 🙂 And it looks scrumptious. I do not understand, however, the words “I do not like chocolate cake.” You definitely lost me there! 😉

    • Colleen

      I’m just a vanilla person at heart!