Online Blog Con. That's right, a blogging conference that takes place in comfort of my very own home. Myself along with several hundred other fellow bloggers are getting to know one another, learning the basics as well as the latest and greatest in the blogging world and getting to "meet" some amazing companies, both through their sponsorship and through sessions.
LorAnn Oils is one of the amazing sponsors this year! Along with being an awesome sponsor, they have also given us the opportunity to sample some of their incredible oils and flavors. Here's a little back story, for any of you who aren't familiar with the company. They were started over 50 years ago by a pharmacist, O.K. Grettenberger. Initially there were only a handful of essential oils produced and they were only available to pharmacies. Since the initial start-up, the company has grown and still focuses on their essential oils, but also produces a variety of professional quality flavors ideal for baked goods, soda flavorings, ice cream and candy making. To read the full story click here.
Anyway, myself along with more than 40 other fellow bloggers stepped up to take advantage of the generous offer. We were able to browse their entire inventory of oils and flavorings and choose up to 3 that caught our eye! It was a difficult decision but I finally decided on three high quality flavors that I'd been dying to try; peppermint (my little guy loves mint and chocolate), hazelnut and Irish Cream.
This cake is nothing short of amazing. Coffee and chocolate pair well together, while none of the actual coffee flavor comes through, it truly does enhance the chocolate flavor, so I added espresso to help intensify the chocolate. It not only creates an intense chocolate flavor, but it also helps to keep the cake incredibly moist.
LorAnn Oils in return for a post and review of the products. All opinions expressed are mine and mine alone.
The Best Chocolate Irish Cream Bundt Cake with Irish Cream Glaze
1/4 Cup espresso
1 Cup water
1/2 Cup Cocoa powder
1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/2 Tsp salt
2 1/2 Tsp baking soda
2 3/4 Cups flour
1 1/4 Cup buttermilk
1-1 1/2 Tsp LorAnn Oils Irish Cream Flavor
1 Cup mini chocolate chips
For the glaze-
2 Tbsp unsalted butter, melted
2 Tbsp cocoa powder
1 Cup powdered sugar
3-5 Tbsp milk
1/2 Tsp LorAnn Oils Irish Cream Flavor
Preheat oven to 350. Spray a bundt pan with non-stick cooking spray, sprinkle with sugar and coat evenly. Knock out excess sugar and set aside.
Combine espresso, water and cocoa powder in a small saucepan and place over medium-low heat. Whisk to combine, bring to a simmer then reduce heat and keep over heat for 2 minutes, whisking occasionally. Remove from heat and set aside.
Meanwhile, combine flour, salt and baking soda in a bowl and whisk to combine. Set aside. Place butter in a large mixing bowl and beat on high until pale yellow, about 2 minutes. Add sugar and beat on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add Irish Cream flavor and mix to incorporate.
Add the flour mixture and buttermilk, alternating between the two, starting with the dry ingredients and ending with the wet. Add the chocolate coffee mixture and mix to incorporate. Last, add the chocolate chips and mix to combine.
Pour in the prepared pan. Place in the preheated oven and bake for 45-75 minutes, checking after the first 45. Once toothpick inserted in the center comes out clean, remove from oven. Allow to sit for 3-5 minutes then carefully invert onto a cake plate.
For the glaze-
Once the cake is removed from the oven make the glaze. Combine melted butter, cocoa powder, powdered sugar, Irish cream flavor, and 2 tablespoons of milk. Whisk to combine, adding milk one tablespoon at at time until desired consistency is achieved. Drizzle over the still warm cake and serve.
Recipe source: A Lynsey Original
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