I think the title is enough description for you. I'll just get on with the recipe, below.
"You can use up to 2 1/2 oz. of Irish Cream liqueur, I made this for my kids, so kept it to 1 oz. If you up the Irish Cream, decrease the whipping cream by the same amount that you added over 1 oz."
Notes: Butter is unsalted. Cocoa powder is Dutch-processed.
CHOCOLATE BUNDT WITH IRISH CREAM GANACHE
Ingredients: 2 sticks butter, softened, ¾ cup unsweetened cocoa powder, 1 tsp. salt, 1/2 cup crème fraiche (or full fat sour cream) 4 eggs at room temperature, 2 ½ cups all-purpose flour, 1 tsp. baking soda, ½ cup milk at room temperature, 1 ½ cups sugar, 2 tsp. vanilla extract. For Ganache: 8.5 oz. chopped quality chocolate, 1 cup heavy whipping cream, 1 oz. Bailey's Irish Cream.
1. Preheat oven to 350* and grease a Bundt pan well.
2. In a large bowl, beat the butter until smooth, then add sugar beating until pale and fluffy. Add eggs one at a time, followed by vanilla extract. Mix while scraping down the sides of the bowl, until batter is falling back on itself like a ribbon.
3. In another bowl, whisk together flour, salt, baking soda, and cocoa powder. Then sift the dry ingredients, if possible, into another bowl to remove any stubborn lumps of cocoa.
4. Stir together milk and crème fraiche. Alternate it with the dry ingredients, adding into egg mixture. Mix until just combined.
5. Pour batter into cake pan, bake for 55-60 minutes. Cake is done when bouncy and pulling away from the sides, remove to cool completely. Release cake from Bundt pan.
6. Make ganache: Heat milk and Irish Cream over medium heat until just simmering. Pour over chopped chocolate in a heat-proof bowl. Allow to sit 4 minutes. Stir gently to combine. Cool another 5 minutes, then pour over the cake (set cake on a rack over a baking sheet to catch ganache drips.)
7. Cake will set at room temperature in about 2-3 hours.