Bailey's Irish Cream Chocolate Poke Cake
Everywhere you look in this cake, there is Bailey's Irish Cream!
Ingredients
Cake
- 1 3/4 cups/228g all-purpose flour
- 2 cups/414g granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup/240ml Baileys Irish Cream
- 1/2 cup/120ml vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup/240ml hot water
Baileys Chocolate Mixture
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup Baileys Irish Cream
- 1 cup semisweet chocolate chips
Chocolate Baileys Whipped Cream Topping
- 2 cups heavy whipping cream cold
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Baileys Irish Cream
Garnish
- Shaved chocolate
- Chocolate sauce
- Fresh raspberries (optional)
Instructions
- Cake: Heat oven to 350 degrees F. Place oven rack in
the middle of the oven.
- Spray a 9 x 13-inch cake pan with nonstick baking spray and set aside.
- Add the flour, sugar, cocoa, baking powder and salt to a large bowl and
whisk until combined, or add to the bowl of a stand mixer and whisk on low.
- In another medium bowl combine Baileys Irish Cream, vegetable oil,
vanilla extract and eggs and whisk until fully combined.
- Add the wet ingredients to the dry ingredients and beat on medium speed
until well combined.
- Slowly add the hot water to the batter and mix on low speed until well
combined, stopping and scraping down the sides and bottom of the bowl with a
spatula.
- Our batter into the prepared pan and bake for 30-32 minutes, or until a
wooden pick comes out with just a few moist crumbs.
- Remove cake from oven. Using the end of a spatula or a large straw, even
a pen will work if you don't have anything on hand, poke holes all over the
cake.
- Baileys Chocolate Mixture: In a medium, microwave safe
bowl, combine chocolate chips and sweetened condensed milk. Heat in the
microwave until hot for about 1 minute, stir and heat 30 seconds or more if
needed. Whisk until combined, smooth and shiny.
- Whisk in the Baileys Irish Cream until fully combined.
- Pour the chocolate Baileys mixture all over the cake and spread it into
the holes. Allow the cake to completely cool before topping it with whipped
cream.
- Chocolate Baileys Whipped Cream Topping: Add the heavy
whipping cream, confectioners' sugar, cocoa and Baileys Irish Cream to a
large mixer bowl. Whip on high speed until stiff peaks form and the whipped
cream holds its shape.
- Spread the whipped cream on top of the cooled cake, garnish with shaved
chocolate, fresh raspberries and finish with chocolate sauce.
- Refrigerate cake for at least 6-8 hours before serving.
Yield: 12 to 15 servings | Prep Time: 20 min | Cook Time: 30 min
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