This post may contain affiliate sales links. Please read my disclosure policy.
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
Print
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!
Hello I did something wrong.. Instead of half Irish cream I put 240ml in the batter.. that is why I am wondering.. I did not check properly.. What should I do.. ????
That would end up being too much liquid for the batter. You could try compensating by leaving out ½ cup of water if you haven’t ready added it, but it might not bake right.
I made this cake for a birthday party, it was amazing and very moist. I love how you explain everything and give some of your techniques in your recipes! While I was making this cake I thought the batter looked very thin but you reassured it would be and the cake turned out amazing!
I’m so glad you enjoyed the cake!
Any recommendations on baking this in a casserole dish vs a baking pan?
I’m not really sure. Is it a glass pan? I do believe there are some differences, but I haven’t baked a cake like that to tell you for sure.
I made this for my book club they loved it and so did I. I did swap out the alcohol for Irish Cream for your coffee International brand and where it calls for three fourths cup of milk and half cup Irish cream I just use all cream. On topping I start with cool whip and add cocoa, Irish cream and vanilla and then add powdered sugar until the right consistency…the whole thing was just delicious…will make over and over again…very chocolaty and decadent.
So glad you enjoyed it!
I’m always a bit reluctant to trying recipes from sites that are new to me. I’ve been disappointed quite a few times with some bad experiences. I was a bit skeptical with the low temperature in this recipe but nontheless I followed the instructions strictly. Chocolate and Baileys together gave me the momentum to risk it. The result: an absolutely scrumptious, moist, chocolatey, heavenly cake!! It was simply perfect! My family loved it! Thank you Lindsay for sharing. I am now confident your recipes are trustworthy and have signed up for your newsletter! I will be trying other recipes. Thank you again, and I wish you and your family all the best!
I’m so glad to hear you enjoyed it! Thanks Elizabeth!
Ladies you need to understand that the use of sugar is not all about sweetness , it is also about the texture and the moistness. So be careful when replacing the kind of sugar and the amount. It creates tenderness. Sugar also is a leaven. Be careful ‼️????????????
You are correct on both fronts! Thanks Sharon! 🙂
I loved your recipe. Although I thought it could be too sweet/chocolated…I added a layer of strawberry before the cream. It was delicious and my friends loved it.
Thank you for sharing it.
I’m glad you enjoyed it!
This is such a yummy cake–just love it, especially with the Baileys! My question is–can the recipe be halved? i would like to make it more frequently for just my husband & I. If so, what size pan would you recommend? 8×8 square? or round?…and how long should it be baked?
I would say a 9 inch pan would be best – round or square. I’m not totally sure of the baking time, but probably around 25-30 minutes. So glad to hear you enjoy it!
I haven’t made it yet, but can taste it as I am reading the recipe!! My question for you is can Creme’ de Menthe or Kaluah coffee liquor be substitute to mix up the flavors?
Yes, that should be fine.
Fantastisch! Sehr sehr lecker.
Der Kuchen ist ein Gedicht.
I found your recipe and loved it! I thought it would be a lot of chocolate so I made my own version for a dinner with friends …before adding the whipped cream topping, I covered it with strawberry pulp.
It was delicious.
Thank you for sharing it.
I’m going to make this, but I’m going to use Chambord instead of Baileys. Chambord is a chocolate raspberry liqueur. I’m not a fan of Baileys.
My sister saw this recipe and asked me to make it for her birthday. I haven’t tasted it yet ; it’s cooling in the refrigerator as I type this. Can’t wait! Will it keep in the refrigerator – once it’s all put together – for a few days?
Yes, it should be fine when covered in the fridge for several days. It’s very moist so it shouldn’t dry out. I hope you enjoy it!
Baileys actually makes it’s own Irish cream creamer so you don’t really need to make a Irish cream from scratch.
Sugar does not make a cake rise. Sugar makes the cake tender.
Hey,
Can you suggest a substitute for the liqueur?
Something that’s not alcohol, as we do not use it in any way.