2 cups all-purpose flour
3 tsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup melted butter
1 cup sugar
1/2 cup buttermilk
1/4 cup Baileys Strawberries & Cream Liqueur
3 tsp red food coloring
1 tsp vanilla extract
1 tsp apple cider vinegar
2 egg yolks
Preheat oven to 375°F
In a large mixing bowl, combine flour, cocoa powder, baking soda and salt, mix to combine. Add melted butter, sugar, buttermilk, Baileys, food coloring, vanilla, apple cider vinegar and yolks, beat until a smooth batter forms.
Divide the batter evenly in mini bundt cakes. Bake 18-20 minutes or until a toothpick comes out clean.
Strawberries ’n Cream White Chocolate Center
1/3 cup heavy cream
1/4 cup Baileys Strawberries & Cream
1 cup white chocolate chips
In a saucepan heat heavy cream and Baileys just until it simmers. Transfer to a bowl. Add white chocolate. Let sit a few minutes. Whisk until a smooth.
Add a scoop of your favorite strawberry ice cream in the center of the bundt cake. Pour the Strawberries & Cream Baileys chocolate sauce over the ice cream. Top with whipped cream and sprinkles!
Yields approx 4-6 bundt cakes
*Can also be made in a cupcake tin. Yields 12 cupcakes.