The Bailey’s Chocolate Chip Pound Cake is a decadent treat that combines the rich flavors of Bailey’s Irish Cream with the classic comfort of a chocolate chip pound cake. This indulgent loaf is perfect for those special moments when you want to treat yourself or impress your guests with a sophisticated dessert.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 325°F (160°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the Bailey’s and vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add to the creamed mixture, beating just until combined.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared loaf pan.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
12. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes
Kcal: 330 kcal per slice | Servings: 10 servings

Ingredients:

For The Pound Cake:

• 2 ounces dark chocolate, chopped
• 3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
• 1 teaspoon kosher salt
• 3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
• 16 tablespoons (224 grams) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar, plus more for sprinkling
• 9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature

For The Chocolate Glaze:

• 4 ounces dark chocolate, chopped
• 1/4 cup (2 fluid ounces) heavy whipping cream
• 1 tsp pure Vanilla

Preparation:

1. Preheat your broiler to 325°F. Oil or line with material paper a standard 9-inch x 5-inch portion skillet and put it away.
2. In a little intensity safe bowl, place the slashed chocolate and dissolve in 30-second rushes in the microwave at 60% power until liquefied and smooth (or over a twofold evaporator).
3. Put the bowl to the side to momentarily cool.
4. Into a medium-sized bowl, filter together the flour, thickener, cornstarch, and cocoa powder, then add the salt and speed to join well.
5. Put the bowl away.
6. In the bowl of a stand blender fitted with the oar connection (or an enormous bowl with a hand blender), beat the margarine and sugar until the combination tumbles from the mixer in a lace when the oar is lifted (around 3 minutes).
7. Add the eggs, each in turn, and the vanilla, and beat again until all around consolidated.
8. Then, add the chocolate and the fermented espresso, beating to join after every option.
9. At long last, with the blender on low, add the flour and cocoa powder combination gradually.
10. Beat momentarily until recently joined.
11. The player ought to be smooth and thickly pourable.
12. Empty the hitter into the pre-arranged dish, and smooth the top with a wet spatula.
13. Place in the focal point of the preheated broiler and prepare until a toothpick embedded in the middle emerges without any than a couple of clammy scraps connected (around 60 minutes).
14. Eliminate from the broiler and permit to cool in the prospect minutes prior to turning out onto a wire rack to totally cool.
15. Make the coating.
16. Place the hacked chocolate in a little, heat-safe bowl.
17. Place the cream and vanilla in a little pot and bring to a stew over medium-low intensity.
18. Pour the hot cream over the cleaved chocolate and permit to sit until the chocolate starts to dissolve (around 1 moment).
19. Blend until the chocolate is dissolved and smooth.
20. Pour the frosting over the cooled pound cake and spread into an even layer with a little counterbalanced spatula or huge blade.
21. Permit to sit at room temperature until the coating is set.
22. Cut thickly and serve.