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Decadent St. Patrick’s Irish Cream Chocolate Pudding Loaf

Irish Cream Chocolate Pudding Loaf - featured image
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A moist and indulgent chocolate pudding loaf infused with Irish cream liqueur, perfect for celebrations and cozy family gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk, room temperature (or milk + 1 tsp vinegar)
  • ½ cup (120ml) Irish cream liqueur (e.g., Baileys)
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) hot water
  • 1 package (3.9 oz / 110g) instant chocolate pudding mix
  • 2 cups (480ml) cold milk
  • ¼ cup (60ml) Irish cream liqueur (optional for pudding layer)
  • 1 cup (240ml) lightly sweetened whipped cream (optional, for topping)
  • Chocolate shavings or cocoa powder (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk to combine.
  3. In a separate bowl, whisk eggs, buttermilk, Irish cream liqueur, vegetable oil, and vanilla extract until smooth.
  4. Pour hot water into the wet mixture and stir to bloom the cocoa powder.
  5. Slowly add wet ingredients to dry ingredients, stirring gently with a spatula until just combined; a few lumps are okay.
  6. In a medium bowl, whisk instant pudding mix with cold milk and Irish cream liqueur until thickened, about 2 minutes.
  7. Pour half of the chocolate batter into the loaf pan. Dollop the pudding evenly over the batter, then top with remaining batter. Swirl gently with a knife or skewer for a marbled effect.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out mostly clean. Check at 50 minutes to avoid overbaking.
  9. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Serve topped with whipped cream and garnish with chocolate shavings or cocoa powder.

Notes

Use room temperature eggs and buttermilk to avoid lumps. Bloom cocoa powder in hot water for richer chocolate flavor. Avoid overmixing batter to keep loaf tender. Cool completely before slicing for clean cuts. Substitute Irish cream with milk and vanilla for non-alcoholic version. Gluten-free and dairy-free substitutions possible but may alter texture.

Nutrition

Keywords: Irish cream, chocolate pudding loaf, St. Patrick's Day dessert, chocolate loaf, easy chocolate dessert, pudding cake

Find it online: https://avabake.com/decadent-st-patricks-irish-cream-chocolate-pudding-loaf-recipe-easy-and-perfect-for-celebrations/