Description
Dive into decadence with this Baileys Chocolate Poke Cake! Rich chocolate cake soaked in Baileys-infused milk, topped with a fluffy Baileys whipped cream and chocolate drizzle.
Ingredients
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 additional for drizzling)
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)
½ tsp vanilla extract
Mini chocolate chips and chocolate sauce, for garnish
Instructions
Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking pan.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In a separate bowl, mix eggs, milk, vegetable oil, 240 ml Baileys, and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix well. Gradually stir in boiling water.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Once baked, poke holes all over the warm cake and pour a mixture of sweetened condensed milk and extra Baileys over it.
Sprinkle chocolate chips over the warm cake, allowing them to melt slightly, then spread evenly.
Chill the cake in the refrigerator for about an hour.
For the topping, whip the cream, powdered sugar, cocoa powder, Baileys (optional), and vanilla extract until stiff peaks form and spread over the chilled cake.
Garnish with mini chocolate chips and drizzle with chocolate sauce before serving.
Notes
If you prefer a non-alcoholic version, replace the Baileys with additional milk mixed with a hint of coffee extract.
Ensure the cake is warm when adding the Baileys condensed milk mixture for optimal soaking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American