Bailey's Irish Cream Bundt Cake
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2 cups unbleached all purpose flour
1/4 cup cocoa powder
1/2 cup white sugar
1/2 cup coconut sugar
3 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, melted
1 cup Bailey's Irish Cream Liqueur
3/4 cup sour cream
2 large eggs
2 teaspoons vanilla extract
Brown Sugar Glaze
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1/2 cup butter
2 teaspoons milk
1/2 cup brown sugar
1 teaspoon maple syrup
1/2 teaspoon maple flavouring
Place all ingredients into a sauce pan. Heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and drizzle over cake. When the glaze is almost set, finely grate some dark chocolate over the top, if you wish.
Preheat oven to 350ºF and make sure the oven racks are positioned in the centre of the oven to accommodate room for the bundt pan.
Butter and flour the bundt pan generously and throughly.
In a large bowl whisk together the flour, cocoa powder, caster sugar, coconut sugar, instant coffee granules, baking soda and salt. Create a well in the centre of the dry ingredients and add the melted butter, Bailey's Irish Cream Liqueur, sour cream, eggs and vanilla extract. Using a hand held mixer, blend until smooth. Scraping the sides when necessary.
Pour the batter into the prepared bundt pan and bake for 45 to 55 minutes, until a toothpick inserted close to the centre comes out clean. Allow the cake to cool for 20 minutes, in the tin on a wire rack, before turning the cake out of the pan. Flip the cake onto a wire rack allowing the cake to cool to room temperature. Carefully, place pieces of wax paper underneath the wire rack before drizzling with the brown sugar glaze over top. That way the wax paper will catch the glaze drippings which makes for an easier clean up.
Notes: you can substitute brown sugar for the coconut sugar or use 1 cup of caster sugar (white sugar) instead of using the 1/2 cups of caster and coconut sugars.