Chocolate Chip Baby Bundts With Baileys Glaze Recipes

CHOCOLATE CHIP BABY BUNDTS WITH BAILEY'S GLAZE

Steps:

• Preheat the oven to 350°F. Liberally butter and flour mini bundt pans, or use pan spray. Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
• In a small mixing bowl combine the yolk, 1/2 the sour cream and the vanilla, set aside.
• Measure the 6 oz (3/4 cup) of granulated sugar into a mixing bowl. Sift the flour, salt, baking soda and baking powder into the bowl with the 6 oz sugar. Mix on low speed to combine the ingredients. With the mixer running, add the butter and mix on low for 1 minute, add the reserved sour cream.
• Increase the speed to medium and mix for 2-3 minutes, stopping 1/2 way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
• In a separate bowl, whisk the whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining granulated sugar. Increase the speed to high and whip to full peak.
• Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about 2/3 full.
• Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
• Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
• While the cakes are baking put the sugar into a small mixing bowl. Add the Bailey's all at once and whisk until the glaze is smooth with no lumps.
• Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
• Leave the cakes on the rack until they are completely cooled and the glaze is set.

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

CHOCOLATE CHIP BUNDT® CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
• Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
• Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
• Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

IRISH CREAM BUNDT CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
• Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
• Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
• In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
• Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
• Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
• Pour cake batter into prepared pan and smooth the top with a rubber spatula.
• Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
• Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
• Let the cake cool completely for at least 2 hours before glazing.
• In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
• Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
• Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

SATINY CHOCOLATE GLAZE

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.