Chocolate Baileys Poke Cake
Chocolate Baileys Poke Cake has Baileys in the batter and in the chocolate sauce, topped with Baileys Chocolate Whipped Cream!
Making high-quality Poke Cakes is our obsession. We love Poke Cakes that are easy to make, look stunning and taste delicious, like our other Poke Cakes: Strawberry Poke Cake, German Chocolate Poke Cake and Pumpkin Poke Cake.
Chocolate Baileys Poke Cake
Chocolate Baileys Poke Cake is what dessert dreams are made of! Honestly, hands down, this is one of the best desserts I have had in a while. Now, if you love Baileys and if you love chocolate you basically have to make a commitment and try this cake.
The Chocolate Baileys Poke Cake has Baileys in the batter, also in the chocolate sauce that gets poured over the cake to make it melt in your mouth tender and soft. The Chocolate Whipped Cream has been spiked with Baileys too! And yes, you can have some Baileys on the side as well, I won’t judge!
Why You’ll Love This Chocolate Baileys Poke Cake:
- Very easy to make, this is a one layer cake that is basically foolproof.
- Creamy and chocolaty this is a show stopper dessert.
- The Baileys and chocolate combo is to die for.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.
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Chocolate Baileys Poke Cake Recipe Tips:
- Using the high-quality cocoa powder in this recipe is key, as the chocolate flavor is front and center.
- Also, clean the knife after each cut, otherwise the slices will be messier, since the chocolate may stick to the knife.
- Let the cake absorb the chocolate Baileys mixture for at least 8 hours before serving, this will make the cake extra tender, soft and flavorful.
- Topping the cake with fresh raspberries is optional, but I found the combo to work great.
- Keep the cake refrigerated as the whipped cream will start melting if kept at room temperature for too long.
HOW TO FREEZE THE CHOCOLATE BAILEYS POKE CAKE?
- If freezing the cake without adding the chocolate sauce and frosting, first wait for the cake layer to cool completely. Then, fully wrap in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags.
- If freezing a frosted cake, first place cake in the fridge, so the frosting isn’t too soft. Fully wrap the cake in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.
Tools/Ingredients I used to make this Chocolate Baileys Poke Cake Recipe:
- Non Stick Baking Pan – I use this 9×13 pan for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time
- Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing
- Vanilla Extract – adding a little vanilla extract to chocolate desserts is a must, the mild flavor makes the chocolate flavor shine
- Dark Chocolate Melts/Wafers – I love using these for the chocolate mixture as they are so easy to melt
- Semi Sweet Chocolate – these bars taste delicious, I shaved 3 ounces to sprinkle on the cake
Watch recipe video:
Chocolate Baileys Poke Cake
Chocolate Baileys Poke Cake has Baileys in the batter and in the chocolate sauce, topped with Baileys Chocolate Whipped Cream!
Ingredients
- 1¾ cups all purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Baileys Irish Cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup hot water
Baileys Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1/4 cup Baileys Irish Cream
- 1 cup semi sweet chocolate chips
Chocolate Baileys Whipped Cream Topping:
- 2 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Baileys Irish Cream
Garnish:
- Fresh raspberries
- Shaved Chocolate
- Chocolate sauce store bought
Instructions
- Preheat oven to 350°F. Place oven rack in the middle of the oven.
- Spray a 9X13 inch cake pan with non-stick 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. Make sure to stop and scrape down the sides and bottom of the bowl with a spatula.
- Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 30 minutes.
- 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, powdered 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.
- Enjoy!
Nutrition
Calories: 650kcalCarbohydrates: 83gProtein: 8gFat: 34gSaturated Fat: 22gCholesterol: 93mgSodium: 269mgPotassium: 495mgFiber: 5gSugar: 61gVitamin A: 755IUVitamin C: 1.1mgCalcium: 196mgIron: 3.7mg
Tried this recipe?Let us know how it was!
