Baileys Chocolate Poke Cake

Hello, my fellow sweet treat enthusiasts! I’m absolutely thrilled to share with you today a recipe that merges two of the most comforting elements in the world of desserts: chocolate and Baileys Irish Cream. This Baileys Chocolate Poke Cake is not just a cake; it’s a celebration in every bite, and I’m here to guide you through making this indulgent masterpiece. Let’s dive into a world where every slice is a blissful escape!

Ingredients

To bring this luxurious cake to life, you’ll need the following ingredients:

The Cake:

• 260 g all-purpose flour
• 414 g sugar
• 85 g unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 180 ml milk
• 240 ml vegetable oil
• 240 ml Baileys Irish Cream (plus some to drizzle!)
• 1 tsp vanilla extract
• 180 ml boiling water
• 240 ml sweetened condensed milk
• 127 g semi-sweet chocolate chips

For the Whipped Cream Topping:

• 480 ml heavy whipping cream, chilled
• 86 g powdered sugar
• 29 g unsweetened cocoa powder
• 30 ml Baileys Irish Cream (optional but recommended)
• ½ tsp vanilla extract

For Garnishing:

• Mini chocolate chips
• Chocolate sauce

this Recipe

How to Make Baileys Chocolate Poke Cake

Making this cake is as enjoyable as eating it! Follow these steps:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, 240 ml of Baileys, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until well combined. Slowly stir in the boiling water.
5. Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Poke and Soak: Once baked, poke holes all over the cake using the end of a wooden spoon. Mix the sweetened condensed milk with some extra Baileys and pour over the cake, allowing it to soak into the holes.
7. Melt Chocolate Chips: Sprinkle the chocolate chips over the warm cake. The heat will melt them slightly. Spread them with a spatula for a smooth chocolate layer.
8. Chill: Let the cake cool completely, then chill it in the refrigerator for about an hour.
9. Whipped Cream Topping: Beat the heavy cream, powdered sugar, cocoa powder, optional Baileys, and vanilla extract until stiff peaks form. Spread this over the chilled cake.
10. Garnish: Sprinkle mini chocolate chips and drizzle chocolate sauce over the top before serving.

Helpful Tips

• Poke While Hot: Make sure to poke holes and pour the Baileys and condensed milk mixture while the cake is still warm to ensure maximum absorption.
• Smooth Topping: For a smooth whipped cream topping, chill your mixing bowl and beaters in advance.

Substitutions/Variations

• Non-Alcoholic Version: Replace Baileys with non-alcoholic Irish cream or extra milk mixed with a hint of coffee for the flavor.
• Vegan Adaptation: Use almond or soy milk, vegan chocolate chips, and a whipped coconut cream topping.

Frequently Asked Questions

Q: Can I make this cake in advance? A: Absolutely! This cake tastes even better the next day as the flavors meld together beautifully in the fridge.

Q: How long will this cake keep? A: Stored covered in the refrigerator, the cake will keep for up to 5 days.

Storage Instructions

Keep the cake covered in the refrigerator. It’s best enjoyed chilled and can be stored for up to 5 days.

More Relevant Recipes

If you loved this, try these delightful desserts:

• Apple Skillet Cake
• Hot Chocolate Brownie Crinkle Cookies
• Mini Cheese Ball Bites

Thank you for joining me in making this heavenly Baileys Chocolate Poke Cake! Whether it’s a special occasion or a treat for the weekend, this cake promises to be anything but boring! Dive in, enjoy, and as always, keep delighting in delicious desserts!

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