Chocolate Baileys Poke Cake
The ultimate comfort food, Chocolate Baileys Poke Cake combines rich chocolate flavor with creamy indulgence. This easy weeknight dessert is perfect for any occasion, from celebrations to cozy evenings at home. You won't be able to resist a slice!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Sugar
- 1 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Baileys Irish Cream
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs room temperature
- 1 cup Hot water
- 14 oz Sweetened condensed milk
- 0.25 cup Baileys Irish Cream
- 1 cup Semi-sweet chocolate chips
- 2 cups Heavy whipping cream cold
- 0.5 cup Powdered sugar
- 0.25 cup Unsweetened cocoa powder
- 0.25 cup Baileys Irish Cream
- 1 cup Fresh raspberries
- 1 cup Shaved chocolate
- 1 cup Chocolate sauce store bought
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is crucial for ensuring the cake bakes evenly. Place the oven rack in the center of the oven.
- Prepare your 9x13 inch cake pan by spraying it with non-stick baking spray. This will prevent the cake from sticking and make for easy removal.
- In a large mixing bowl, combine 1¾ cups all-purpose flour, 2 cups sugar, 1 cup cocoa powder, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk these ingredients together until they are well combined. You can also use a stand mixer for convenience.
- In a separate medium bowl, whisk together 1 cup Baileys Irish Cream, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 2 large eggs until they are thoroughly mixed. This mixture will add richness to the cake.
- Gradually add the dry ingredients to the wet mixture. Beat the combined ingredients at medium speed until you see a smooth batter forming. This should take about 2 to 3 minutes.
- Slowly pour in 1 cup hot water while continuing to mix on low speed. This helps to thin out the batter and ensures even blending. Make sure to stop and scrape down the bowl’s sides to incorporate everything.
- Pour the batter into your prepared cake pan, spreading it evenly. Bake this in your preheated oven for about 30 to 32 minutes. To check for doneness, insert a toothpick in the center; it should come out with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool for a few minutes. Then, using the end of a spatula or a large straw, poke holes all over the cake about an inch apart. This is where the filling will seep in and create its trademark moistness.
- In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 14 oz sweetened condensed milk. Heat this mixture in the microwave for about 1 minute. Stir, and if needed, continue heating in 30-second intervals until it’s smooth and shiny.
- Whisk in ¼ cup Baileys Irish Cream into the chocolate mixture until completely smooth. Pour this luscious mix over the poked cake, ensuring it seeps into all the holes.
- Allow the cake to cool completely before topping it with whipped cream. While it’s cooling, prepare the whipped cream. In a large mixing bowl, add 2 cups heavy whipping cream, ½ cup powdered sugar, ¼ cup cocoa powder, and ¼ cup Baileys Irish Cream. Beat on high speed until stiff peaks form.
- Spread the whipped cream mixture evenly over the cooled cake. You can be as generous as you like!
- Garnish with shaved chocolate and fresh raspberries for an elegant finish. Drizzle some chocolate sauce on top for that extra touch of sweetness.
- For the best taste, refrigerate the cake for at least 6 to 8 hours before serving. This will allow the flavors to meld together beautifully. Enjoy your Chocolate Baileys Poke Cake!
Notes
- Tip: If I’m short on time, I sometimes use a box cake mix instead of making one from scratch. It still turns out delicious and saves me a few extra steps.
- Tip: When I poke the holes, I keep them about an inch and a half apart. That’s the sweet spot to hold the filling without overloading the cake.
- Tip: I make sure not to poke all the way through the cake. Stopping about three-quarters of the way down keeps the filling in the cake where it belongs.
- Tip: I’m careful not to over-bake the cake. If it stays in too long, it turns dense and gluey instead of light and tender.
- Tip: I always measure the flour correctly and avoid over-mixing the batter. That way, my cake stays soft instead of falling apart.