Baileys Chocolate Poke Cake

40 mins
Serves 12
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Directions

  1. 1Preheat oven to 300°F (148°C) and lightly grease a 9×13-inch baking pan.
  2. 2In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. 3Add the eggs, milk, vegetable oil, 1/2 cup Baileys Irish Cream, and vanilla. Mix until smooth.
  4. 4Slowly pour in the boiling water, mixing carefully.
  5. 5Pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. 6Remove the cake from the oven and poke holes all over the cake using the handle of a wooden spoon or a straw.
  7. 7Place the chocolate chips in a medium bowl.
  8. 8Heat the sweetened condensed milk and remaining 1/2 cup Baileys in the microwave until hot and just starting to bubble.
  9. 9Pour the hot mixture over the chocolate chips and whisk until smooth and glossy.
  10. 10Immediately pour the chocolate mixture over the warm cake, spreading it so it sinks into all the holes.
  11. 11Refrigerate the cake until completely cooled.
  12. 12For the topping, whip the heavy cream, powdered sugar, cocoa powder, Baileys (optional), and vanilla until stiff peaks form.
  13. 13Spread the chocolate whipped cream evenly over the cake.
  14. 14Finish with mini chocolate chips and a drizzle of chocolate sauce.
  15. 15Serve chilled for the most indulgent, creamy texture.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 0.75 cup milk
  • 1 cup vegetable oil
  • 1 cup Baileys Irish Cream, divided
  • 1 tsp vanilla extract
  • 0.75 cup boiling water
  • 1 cup sweetened condensed milk
  • 0.75 cup semi-sweet chocolate chips
  • 2 cups heavy whipping cream, cold
  • 0.75 cup powdered sugar
  • 0.25 cup unsweetened cocoa powder
  • 2 tbsp Baileys Irish Cream
  • 0.5 tsp vanilla extract
  • Mini chocolate chips
  • Chocolate sauce drizzle

Equipment

oven9x13-inch baking panlarge bowlwhiskwooden spoon or strawmedium bowl

Tips

  • The thin batter makes the cake extra moist.
  • Pour the hot chocolate mixture immediately over the warm cake to ensure it sinks into the holes.
  • Refrigerate the cake until completely cooled for the signature gooey center.
  • Serve chilled for the most indulgent, creamy texture.