Luck of the Irish Bundt Cake

Recipe by: May Joe @theburmesemom

A decadent chocolate cake with chocolate cream glaze decorated with Lucky Charms Cereal.

Make This Recipe

1 cup all-purpose flour

¾ cup Dutch-processed cocoa

1 teaspoon baking powder

½ teaspoon salt

½ cup full fat buttermilk, at room temperature

1 teaspoon instant coffee

1 cup unsalted butter, very soft

1 cup granulated sugar

4 large Eggland's Best eggs, room temperature

1 teaspoon vanilla extract

1/3 cup heavy cream

½ cup dark chocolate chips

1 tsp canola oil

LUCKY CHARMS cereal for decoration

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Preheat the oven to 325 degrees
Lightly grease a Bundt cake pan.
Sift flour, cocoa, baking powder and salt into a medium bowl twice. Set aside.
Dissolve the instant coffee in the buttermilk. Set aside.
Add butter to the bowl of a standing mixer and mix on medium for 2 minutes. Scrape down sides.
Next, gradually add sugar to the butter and mix for 3 minutes until light and fluffy. Scrape down the sides.
Add one egg at a time to the mixer (wait until the egg is combined before adding the next, about 20 seconds).
Scrape down the sides, at least 2 times during the egg adding step.
Add vanilla and buttermilk-coffee mixture and mix until combined.
Turn down speed to low and add the dry ingredients, one third at a time. Mix until just combined.
Pour batter into the greased pan. Put in the oven for 45 minutes.
Check to make sure the cake is finished by sticking a toothpick in the center. The toothpick should come out clean.
Let cool in pan for 10 minutes & on a wire rack for 45 min before glazing.
Heat heavy cream in a glass microwaveable bowl for 1~1.5 minutes watching carefully not to boil over.
Remove from microwave and pour in the chocolate chips.
Let sit for 5 minutes and then add the teaspoon of vegetable oil and whisk until shiny.
Glaze cake. Add cereal for decoration.

Information per Serving
Serving Size	1 slice