Best 2 Chocolate Chip Irish Cream Pound Cake Recipes

Indulge in the tantalizing flavors of Chocolate Chip Irish Cream Pound Cake, a delectable treat that combines the richness of chocolate chips and the velvety smoothness of Irish cream in a moist, tender pound cake. This classic dessert is elevated with the addition of sour cream, creating an ultra-moist texture that melts in your mouth. You'll also find recipes for a luscious Chocolate Ganache Glaze and an irresistible Irish Cream Drizzle, perfect for adding an extra touch of decadence to each slice. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this delectable pound cake with ease. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP IRISH CREAM POUND CAKE

Chocolate Chip Irish Cream Pound Cake image

I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

Provided by Marz7215

Categories Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup irish cream
2 tablespoons powdered sugar

Steps:

Preheat oven to 325 degrees.
Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Chocolate Chip Irish Cream Pound Cake Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 20

Ingredients

GLAZE:
1/4 cup semisweet chocolate mini chips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
2 tablespoons butter, softened
3/4 cup powdered sugar
1 tablespoon Bailey's Irish Cream
1 teaspoon milk or half-n-half, or more if needed
1/4 cup Guittard Cappuccino Chips, optional

Steps:

Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

Tips:

Make sure all your ingredients are at room temperature before starting. This will help the batter to mix smoothly and evenly.
Use unsalted butter and cream cheese for a more consistent flavor. If you only have salted butter, omit the additional salt in the recipe.
Be careful not to overmix the batter. Overmixing can make the cake tough and dense.
If you don't have sour cream, you can substitute it with plain yogurt or buttermilk.
Don't skimp on the chocolate chips! The more chocolate chips, the better.
For a boozy twist, add 1/4 cup of Irish cream liqueur to the batter.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This chocolate chip Irish cream pound cake is the perfect dessert for any occasion. It's moist, fluffy, and packed with chocolate chips. The Irish cream liqueur adds a delicious boozy flavor that makes this cake extra special. Whether you're serving it at a party or enjoying it at home with your family, this cake is sure to be a hit.

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