# Baileys Chocolate Poke Cake

Moist chocolate cake soaked with silky Baileys chocolate sauce and topped with fluffy cocoa whipped cream, offering a soft, creamy, and chocolate-loaded experience.

- Servings: 12 servings
- Total time: 40 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- 9x13-inch baking pan
- large bowl
- whisk
- wooden spoon or straw
- medium 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.

## Source

- Original video: https://www.facebook.com/reel/823342454113496
- Recipe page: https://www.cliprecipe.com/recipe/24feb652-d8fa-432f-9c58-a371c4ecebaa
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt