Preheat oven to 325°. Combine chocolate chips and 1 teaspoon flour in a small bowl, tossing to coat.
Lightly spoon remaining cake flour into dry measuring cups and level with a knife. Using a whisk, blend together flour, baking powder, and salt. Set aside.
Place cream cheese and butter in a large bowl. Using a hand mixer on high speed, blend for 5 minutes, until creamy. Add granulated sugar, brown sugar, and vanilla and continue to mix until well combined.
Add eggs, 1 at a time; beating well after each addition. Beat on high speed 1 minute.
With mixer on low, add flour mixture and irish cream alternately to wet ingredients, beginning and ending with flour mixture. Mix well after each addition.
Using a large rubber spatula or wooden spoon, fold in chocolate chips.
Pour batter into a 12-cup Bundt pan coated with baking spray. Bake for 60 minutes or until a wooden pick inserted in center comes out with just a few crumbs.
Cool 15 minutes on a wire rack. Remove from pan and cool completely on wire rack. Sift powdered sugar over cake if desired.