Name: Irish Cream Chocolate Fudge Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: For the cake:; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1/2 cup Irish cream liqueur; 1/2 cup sour cream or Greek yogurt; 3/4 cup strong brewed coffee or hot water; 2 tsp vanilla extract; For the ganache:; 1 1/2 cups semi-sweet chocolate chips or chopped chocolate; 3/4 cup heavy cream; 2 tbsp Irish cream liqueur; 1 tbsp butter (optional, for shine)

Why You’ll Love This Recipe

This cake is everything you want in a dessert: deeply chocolatey, moist, and rich with a subtle, boozy warmth from Irish cream. It’s simple enough to make without complicated steps, yet impressive enough to serve at a dinner party or celebration. The Irish cream ganache adds a luscious finish that sets this cake apart from the average chocolate cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Irish cream liqueur
Sour cream or Greek yogurt
Strong brewed coffee or hot water
Vanilla extract

For the ganache:

Semi-sweet chocolate (chips or chopped)
Heavy cream
Irish cream liqueur
Butter (optional, for shine)

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and Irish cream.
Mix in the sour cream until fully combined.
Alternately add the dry ingredients and brewed coffee (or hot water) to the batter, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the ganache:

Heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat.
Pour the hot cream over the chocolate and let sit for 1–2 minutes.
Stir until smooth. Add Irish cream and butter (if using) and stir until glossy.
Let ganache cool slightly until it reaches a pourable but thick consistency.
Spread or pour over the cooled cake. Let set before slicing.

Servings and timing

This recipe yields 12–14 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: 2 hours

Variations

Cupcake Version: Divide batter into lined muffin tins and bake for 18–20 minutes.
Irish Cream Frosting: Swap the ganache for a buttercream made with Irish cream for a sweeter, lighter finish.
Chocolate Chips: Fold mini chocolate chips into the batter for extra texture.
Layer Cake: Double the ganache and add a layer between cake rounds for extra decadence.
Non-Alcoholic Option: Use Irish cream-flavored coffee creamer in place of the liqueur.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
To serve warm, microwave individual slices for about 15–20 seconds for a soft, fudgy texture.

FAQs

Can I make this cake without Irish cream?

Yes, you can substitute Irish cream with Irish cream-flavored coffee creamer or simply use extra sour cream and vanilla for a non-alcoholic version.

What kind of chocolate is best for the ganache?

Use high-quality semi-sweet or bittersweet chocolate for a smooth, rich ganache. Avoid milk chocolate, as it may be too sweet.

Can I use boxed cake mix?

While homemade yields the best flavor, you can add Irish cream to a chocolate boxed mix for a shortcut version.

Is this cake suitable for kids?

Because it contains alcohol, it’s best for adult consumption. For a kid-friendly version, use Irish cream coffee creamer instead of liqueur.

Why use coffee in the batter?

Coffee enhances the chocolate flavor without making the cake taste like coffee. You can use hot water if you prefer.

How do I get my ganache to set perfectly?

Let the ganache cool slightly before pouring. For a thicker layer, chill the cake briefly after applying the ganache.

Can I add a filling?

Yes, a chocolate mousse, Irish cream buttercream, or even whipped ganache makes a delicious filling between layers.

Can this be made in advance?

Yes. The flavor improves over time, so feel free to bake and frost the day before serving.

Do I need to refrigerate the cake?

If using ganache, it can be stored at room temperature for a day or two. Beyond that, refrigerate to maintain freshness.

Can I decorate it with more than just ganache?

Absolutely. Add chocolate curls, cocoa powder, gold sprinkles, or a drizzle of extra Irish cream for an elegant finish.

Conclusion

The Irish Cream Chocolate Fudge Cake is a showstopping dessert that’s both rich and refined. With its deep chocolate flavor, smooth ganache topping, and hint of Irish cream, it’s the kind of cake that turns any occasion into something special. Whether you’re celebrating a holiday or simply indulging in a chocolate craving, this cake is sure to impress.