Irish Butter Chocolate Sprinkle Cake with Ganache

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:

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