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This Baileys Chocolate Poke Cake uses my best chocolate cake recipe as a base and is topped with Baileys whipped cream! The chocolate cake is soaked in even more chocolate and Baileys Irish Cream. You won’t be able to stop eating this one!
Baileys Chocolate Poke Cake
This is a cake that I will definitely need to make again. As with everything else you are seeing pop up on the blog since the twins were born, this recipe was created while I was pregnant. While I did take a little taste (naturally, I have to know just how good it is), because of the alcohol I wasn’t able to indulge as I would’ve liked. And believe me, I really wanted to indulge!
Not only is this cake full of chocolate, it’s full of one of my other favorite things – Baileys! You may have noticed that I’ve shared quite a few Baileys desserts over the years like this Baileys chocolate mousse cake, caramel Baileys pound cake, Baileys chocolate cupcakes, Baileys fudge brownies, cake and mini Baileys chocolate cheesecakes. It’s a love affair, I must say. So to not be able to eat even one full piece was a bummer because it’s SO SO good! Not only is there Baileys baked into the cake, it’s also soaked with more Baileys and then topped with it. Go big or go home, right? 😉
How to Make Chocolate Poke Cake
So to make this cake, you start with a chocolate cake from scratch. I used my very favorite chocolate cake, modified to include Baileys. If you’ve ever had that chocolate cake, you know how amazing and moist it is. If you haven’t made it, don’t be alarmed by the thin batter and lower baking temperature. It’s all normal and makes one amazing cake.
Once the cake is baked, it’s poked with holes (hence a “poke” cake) and covered with a mixture of melted chocolate, Baileys and sweetened condensed milk. Are you drooling yet?!
The mixture should soak into the holes of the cake, but be sure that the cake is still warm and that the Baileys and chocolate mixture is still warm. The mixture will thicken as it cools, making it harder to soak into the holes. I also would recommend Eagle Brand sweetened condensed milk in this cake. I’ve tried a few others and some are thicker than others. Eagle Brand is thinner, which is ideal for soaking into the cake. If you use another brand or have trouble, just add some additional milk (or Baileys) to thin it out a bit. You may still have a thin layer of the mixture on top of the cake, but that’s fine.
The final step is the delicious Baileys chocolate whipped cream. With such a rich cake, the light whipped cream topping is the perfect way to finish it off! The whole combination is pure heaven and a cake I’ll definitely be making again and again – when I can drink alcohol again. 🙂
Watch How To Make It
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Baileys Chocolate Poke Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Baileys Chocolate Poke Cake uses my best chocolate cake recipe as a base and is topped with Baileys whipped cream! The chocolate cake is soaked in even more chocolate and Baileys Irish Cream. You won’t be able to stop eating this one!
Ingredients
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Baileys Irish Cream, divided
- 1 tsp vanilla
- 3/4 cup (180ml) boiling water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
WHIPPED CREAM TOPPING
- 2 cups (480) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 2 tbsp (30ml) Baileys Irish Cream, optional
- 1/2 tsp vanilla extract
ADDITIONAL
- Mini chocolate chips
- Chocolate sauce
Instructions
1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well and being careful of splashing.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 634
- Sugar: 54.3 g
- Sodium: 233.1 mg
- Fat: 35.5 g
- Carbohydrates: 72 g
- Protein: 8.8 g
- Cholesterol: 76.6 mg
Categories
Enjoy!
Would this work as a layer cake? I love your chocolate cake and have been looking for a Baileys recipe.
You are in luck. Here is my baileys chocolate cake – https://www.lifeloveandsugar.com/baileys-chocolate-cake/
What temperature for fan assisted oven please
Hi, can I steam this cake instead of baking?
I have never tried steaming a cake, so I’m not sure.
Can I freeze this cake? Or at what point can I freeze it?
I haven’t tried freezing it, but it would probably be ok.
Has anyone tried freezing this cake? How was it and at what stage did you freeze it?
I’m guessing at the cake stage, before adding the top layer?
It’s probably best to freeze it at the cake stage before adding everything else. But you could certainly try freezing the whole thing.
Can I make the day before I want to serve it?
Definitely!
This recipe is amazing. Its so delicious.
Amazing results with your very unique recipe… Almost fool proof fantastic, next time I’m going to try it in muffin cases for a little extra Christmas gift for friends
You get 10/10 from me
Can you half ingredients? What size tin and how long to bake ?
I suppose you could. I’d try a 9 inch pan. Not sure on the bake time.
Hi can you make baileys poke cake , small would love to try it, but there is only two of us that thanks
You could try cutting it in half and baking it in a 9×9 inch pan.
This is the only cake I bake.
When it’s in my fridge it’s the only thing I eat for breakfast, lunch and dinner!
LOVE IT!!!!
So glad to hear that!
So. Delicious. I don’t like putting alcohol in my recipes since I don’t drink, but I managed to substitute milk and cream along with some vanilla for whenever this recipe called for Bailey’s. So moist and chocolatey and rich. Absolutely delicious!
The deeply rich moist chocolate cake was accentuated with pockets of fudgy goodness & the Baileys whipped cream frosting was just delightful. This recipe is a keeper!
Yummy recipe. How long does this cake last?
Best cake ever!!!
Making this recipe right now for easter and I mistakenly thought the 3/4 chocolate chips was supposed to go into the batter and then realized too late that it goes into the mixture after to pour into the holes is that gonna ruin my cake?
I’m sure you’ve already seen how it resulted, but I expect that it did not ruin your cake. The chocolate chips should just sync to the bottom. Did it turn out OK?
I’ve made this recipe multiple times and it’s delicious! For the first time, I’m using 2 9-inch square pans instead of a 9×13. I’m starting at 25 minutes at 300° F, but was wondering if there was already a tried and true time. Thanks
I typically use 8 inch pans, so I’m not totally sure, but my guess would be 30 minutes, give or take.