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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!
I made this cake (with just a little of the Bailey’s in the topping) and took it to work today. Let me tell you, it was a hit!! I only had 4 pieces left(out of 20) after our first break (9 am). I too had a hard time getting the cake done at 300 degrees so I just upped the temp and kept an eye on it. I will however try it with a box cake mix next time and just put half cup water and half cup Bailey’s in it. Not a hard cake to make but just a bit time consuming and it takes ALOT of measuring cups, I think I used every one I had…For the mixture that covers the cake, I misread your instructions and combined the choc chips, eagle brand and the Bailey’s. I ended up putting on the stove and cooking it that way, got a little to thick but it soaked into the cake. So I will try and switch steps 7 and 8 so when I make it again, I won’t do that again. Now for the topping, let me tell you that is the best stuff and I think that keeps it from being too rich cause after all it is all chocolate!! My cake ended up being heavy like a brownie, is that the way it’s suppose to be?
I’m glad you enjoyed it! I wouldn’t describe the cake as being heavy. I actually think it’s very light. Perhaps changing the temp had something to do with it? Or if the oven was opened quite a bit while baking to check it, that could have an effect.
I made this yesterday for my grandfather’s birthday. It was a hit and I’d make it again and again. One question: Do you hava a recipe for a simple ganache without sweetened condensed milk I could use for the middle? I’d like to try it again, but with the 2 cups of sugar and the SC milk, it was a bit much.
Glad you enjoyed it! I’m not entirely sure without trying it, but you could probably just use heavy whipping cream instead of the SCM and it’d be fine. The mixture may be a touch thinner though, so you could try reducing the cream by maybe 1/4 cup.
Can you cut recipe in half to make a smaller version? Anyone do this or make in two pans and freeze one before the whipped cream?
Yes, you could cut the recipe in half.
I tried this cake tonight. I agree that the 300°C for 45 mins was too low. The center is very wet. I took someone’s advice and I’ve increased the temp to 325°C for 10 mins. I’ll see in a bit if that works. Sides are done though but not the centre.
Thank you for this amazing recipe. I made this for a small party at home. I am glad it turned out great and was all gone before I knew! It was absolute favourite of everyone and now they can’t stop asking me about the recipe. I am sharing the link of your recipe with my other friends hoping that they have as much fun baking as I did. Thanks again for the recipe. Cheers!
So glad you enjoyed it! Thanks for sharing the link!
I have one recipe that uses 1/4 cup boiling water and one says 3/4 cup…. not sure how much?
I’m not sure where you see 1/4 cup, but it’s listed as 3/4 cup in the recipe above which is correct.
Just wondering if kids could eat this cake.
That’s a personal call. There is uncooked alcohol, so probably not.
Hi Lindsay, Do you have any idea how to change this recipe for high altitude? We are currently in Jackson Hole, Wyoming and would love to make this for a dinner party. Thanks.
I’m sorry – I’m not really familiar with high altitude baking adjustments.
Dear Lindsay, Where i live they dont sell sweetend condenced milk. İs it possible to be replaced by anything else or to make myself? thx Virginia
You should be able to use heavy whipping cream instead. The mixture may be a bit thicker, so you could increase the amount a bit.
Instead of using Irish cream, I used one cup of store bought mocha iced coffee in the cake and half a cup with the heavy whipping cream. It turned out so amazing and was so moist. I absolutely love this recipe!!
So glad you loved it!
I’m not well enough to tackle this, but our son is really starting to enjoy cooking & baking, wants more complicated dishes I can’t make anymore.
Maybe he’ll want to give this a go.
But…
THIS IS NOT A CAKE,,SORRY….
it’s,an pray in a 9x 13 pan!!????
I made this tonight. I cheated and used a boxed cake mix and mixed 1/2 water and 1/3 Bailey’s in the cake mix. I used the Chocolate cherry version of Baileys and it is amazing. My 2 favorite flavors combined. Will defiantly make again. Gave a giant chunk to the neighbor and she raved about it.
So glad to hear it was a hit! The cherry addition sounds delicious!
I’m just curious, would it work if I substituted hot coffee for the hot water in the cake batter?
Yes, it would.
I’m currently making this now — yum! It smells good, and I just KNOW it’s going to be a keeper. I have had zero troubles reading and following your directions. My cake is at 30 minutes, and already it is setting at 300 deg. Thanks SO much for this recipe!
Awesome! I hope you enjoyed it!
what if i dont have irish cream..what is the its substitute ?
Is there another liqueur that you’d like to use? If you’re looking to leave it out altogether, you can use the recipe as written here for the chocolate cake and then follow the rest of the recipe.
LIndsay, I love to make poke cakes, and look forward to making this one, especially since the cake is made from scratch. 🙂
I have been looking for an embossed glass measuring cup for several years, with no success. Would you mind sharing the brand name of the one in the video? Thanks so much!
Here is the link to the measuring cup! I hope you enjoy the cake!
Thanks so much!
Made this yesterday and it turned out fantastic! I did substitute coconut oil for the vegetable oil which I have been doing with all my cakes, great recipe! The Baileys frosting is excellent! Thank for sharing.
Awesome! Glad you enjoyed it!