• Preheat the oven to 325 degrees F, grease and flour a bundt pan
• In a medium bowl, whisk the flour, cocoa powder, and baking powder. Set aside
• In another bowl, add the sour cream, Baileys Irish Cream, vegetable oil and vanilla extract.  Combine and set aside
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and sour cream mixture, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Mix just until combined.
• Pour/scoop batter into the prepared bundt pan. Use the back of a spoon to smooth over the batter. Makes approximately 6.5 cups of batter.
• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 10 minutes and turn out of pan. Allow to cool before adding the ganache.

For the Irish Cream Ganache

• Combine chocolate, heavy cream , and Irish Cream in a microwave safe bowl.
• Remove and stir. Microwave for 30 seconds more (or less if it is nearly melted). When the chocolate has melted almost completely, stir until smooth.
• The ganache will thicken as it cools. Cool for about 15 minutes or until the ganache has thickened to the desired consistency. It should not be hot when applying to the cake. You can speed up the cooling process by pouring it into an elongated glass casserole dish.
• If the ganache becomes too thick to work with, just microwave for a few seconds at a time until it returns to desired consistency.
• You can either spoon over the cake or apply the drips with a disposable piping bag (with the tip snipped away). You can also use a ziplock bag with a corner snipped away.
• Sprinkle with toffee bits