Baileys Chocolate Poke Cake

Baileys Chocolate Poke Cake: The Only Recipe You’ll Ever Need

Imagine indulging in a Baileys Chocolate Poke Cake that transforms a simple dessert into an irresistible, Baileys-soaked masterpiece, perfect for celebrations or cozy nights in. This Baileys Chocolate Poke Cake recipe isn’t just any chocolate poke cake; it’s a luxurious treat where the creamy Irish cream liqueur infuses every bite, creating a moist, decadent experience that’s hard to resist. As the go-to guide on exorecipes.com, this version stands out for its foolproof method and enhanced flavors, making it the ultimate Baileys Chocolate Poke Cake for home bakers seeking that extra touch of elegance.

The rich, velvety texture of this Baileys Chocolate Poke Cake is a symphony of sensations. Picture a deep chocolate base that’s incredibly moist from the Baileys-infused milk, soaking into every pore for an explosion of creamy, boozy goodness. Each forkful delivers a perfect balance of fluffy whipped cream topping, infused with hints of cocoa and vanilla, contrasted by the slight crunch of melted chocolate chips. The aromas alone—warm chocolate and subtle Irish cream—will fill your kitchen, building anticipation for a dessert that’s as visually appealing as it is delicious.

What sets this Baileys Chocolate Poke Cake recipe apart on exorecipes.com is our commitment to being the single best resource, drawing from Chef Mia’s expertise and our rigorous testing. You’ll discover the Chef’s Secret to achieving that signature Baileys-soaked decadence, along with step-by-step guidance that ensures success every time. Whether you’re a novice or a seasoned baker, this comprehensive guide will boost your confidence, covering everything from ingredient choices to storage tips, making your baking journey seamless and rewarding.

Why This Baileys Chocolate Poke Cake Recipe is a Game-Changer

The unique selling proposition of this Baileys Chocolate Poke Cake lies in its Baileys-soaked decadence, where the Irish cream liqueur is not just an add-in but the star that elevates the entire dessert. By infusing the sweetened condensed milk with Baileys and pouring it over the warm cake, we create a moist, flavorful core that’s unmatched in other recipes. This technique ensures deep penetration of flavors, making every slice luxuriously creamy and boozy without overpowering the chocolate base.

Unbeatable texture comes from the science of temperature and absorption: pouring the Baileys mixture over a warm cake allows the holes to absorb it evenly, resulting in a tender, melt-in-your-mouth consistency. The high-quality cocoa powder and Baileys contribute to a fudgy yet airy structure, as the fat in the liqueur helps emulsify the batter for better rise and moisture retention.

This recipe is foolproof because it’s been tested multiple times in our kitchens to account for common variables like oven differences. Expect consistent results every bake, with clear instructions that prevent mishaps and guarantee a show-stopping Baileys Chocolate Poke Cake that wows at any gathering.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour serves as the foundation of this Baileys Chocolate Poke Cake, providing structure and a light crumb. Using high-quality, unbleached all-purpose flour ensures the cake rises properly without becoming dense; opt for a brand with a protein content around 10-12% for the best texture. If you’re gluten-sensitive, substitute with a 1:1 gluten-free flour blend, but note that it may slightly alter the cake’s tenderness.

Sugar adds sweetness and helps caramelize the edges for a golden crust, balancing the bitterness of unsweetened cocoa powder. We recommend using granulated sugar for even dissolution in the batter; for a refined option, swap with coconut sugar to introduce a subtle caramel note, though it might make the cake a tad moister.

Unsweetened cocoa powder is key for that intense chocolate flavor in this Baileys Chocolate Poke Cake. Choose Dutch-processed cocoa for a smoother, less acidic taste that pairs perfectly with Baileys; its finer grind ensures even distribution. If unavailable, natural cocoa works, but add a pinch of baking powder to maintain the cake’s rise.

Baking soda acts as the leavening agent, reacting with acidic ingredients like Baileys to create bubbles for a fluffy texture. Always use fresh baking soda—check the expiration—to avoid a flat cake; substitute with an equal amount of baking powder if your cocoa is natural, but adjust acidity accordingly.

Salt enhances the overall flavor profile, cutting through the richness of the chocolate and Baileys. Use fine sea salt for precise seasoning; if you’re on a low-sodium diet, reduce it slightly, but don’t omit it entirely as it balances sweetness.

Large eggs bind the ingredients and add moisture, contributing to a tender crumb. Fresh, room-temperature eggs incorporate better into the batter; for a vegan twist, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Milk provides liquid and fat for a moist cake; whole milk works best for creaminess, but you can substitute with almond milk for a lighter version, keeping in mind it might make the cake less rich.

Vegetable oil ensures a soft, non-dry texture by retaining moisture; its neutral flavor lets the Baileys shine. Opt for canola or sunflower oil; for a healthier swap, use melted coconut oil, which adds a subtle tropical hint.

Baileys Irish Cream is the heart of this Baileys Chocolate Poke Cake, infusing boozy depth and creaminess. Choose original Baileys for authenticity; for non-alcoholic, replace with milk and coffee extract as per the recipe notes to mimic the flavor.

Vanilla extract amplifies the aromatic notes, complementing the chocolate and Baileys. Always go for pure extract over imitation for real depth; if out, a homemade vanilla infusion from vanilla beans works wonders.

Boiling water activates the cocoa and baking soda, creating a glossy batter; use fresh boiled water for optimal chemical reactions. No substitutes needed, but ensure it’s hot to dissolve ingredients fully.

Sweetened condensed milk, mixed with Baileys, soaks into the cake for extra moisture; its thick consistency is crucial, so don’t thin it. For dairy-free, use coconut condensed milk, adjusting sweetness.

Semi-sweet chocolate chips add melty pockets of chocolate; high-cacao chips prevent overly sweet results. Substitute with dark chocolate chips for a richer profile, or vegan chips for dietary needs.

Heavy whipping cream forms the fluffy topping; chill it beforehand for better whipping. For a lighter option, use coconut cream, but it will change the texture slightly.

Powdered sugar sweetens the whipped cream smoothly; sift it to avoid lumps. Substitute with a natural sweetener like powdered erythritol for a low-carb version.

Additional unsweetened cocoa powder in the topping enhances chocolate flavor; use the same quality as in the cake for consistency.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (177°C) and greasing a 9×13 inch baking pan with a non-stick spray or butter to ensure easy release. This step is crucial for even baking and prevents the cake from sticking.

Pro Tip: Use a pastry brush to evenly coat the pan with a thin layer of oil or butter for a flawless release, avoiding any potential tears in the cake.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk together 260g all-purpose flour, 414g sugar, 85g unsweetened cocoa powder, 2 tsp baking soda, and 1 tsp salt until fully combined and free of lumps. This creates a uniform base for the batter.

Common Mistake to Avoid: Don’t over-whisk once wet ingredients are added; this can lead to a tough cake—mix just until incorporated to maintain a light texture.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat 2 large eggs, then add 180ml milk, 240ml vegetable oil, 240ml Baileys Irish Cream, and 1 tsp vanilla extract. Mix until smooth and well-blended, ensuring the eggs are fully incorporated for a cohesive batter.

Pro Tip: Bring all wet ingredients to room temperature before mixing; this helps them emulsify better, resulting in a smoother Baileys Chocolate Poke Cake.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Then, slowly stir in 180ml boiling water to thin the batter and enhance the chocolate flavor.

Common Mistake to Avoid: Pour the boiling water too quickly, which could curdle the batter—add it gradually while stirring to keep the mixture silky.

Step 5: Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.

Pro Tip: Rotate the pan halfway through baking for even heat distribution, ensuring a uniformly baked Baileys Chocolate Poke Cake.

Step 6: Poke Holes and Add the Soaking Mixture

Once baked, poke holes all over the warm cake using the handle of a wooden spoon. In a small bowl, mix 240ml sweetened condensed milk with additional Baileys, then pour it evenly over the cake to soak in.

Common Mistake to Avoid: Let the cake cool too much before adding the mixture; it needs to be warm for optimal absorption, so act quickly.

Step 7: Add Chocolate Chips

Sprinkle 127g semi-sweet chocolate chips over the warm cake, letting them melt slightly, then spread them evenly for a gooey layer.

Pro Tip: Use high-quality chips that melt easily; this enhances the Baileys-soaked decadence with a glossy finish.

Step 8: Chill the Cake

Place the cake in the refrigerator for about an hour to set the layers and firm up the texture.

Common Mistake to Avoid: Skip chilling, which can make the cake too soft to handle—proper cooling ensures clean slices.

Step 9: Prepare and Add the Topping

For the topping, whip 480ml chilled heavy whipping cream with 86g powdered sugar, 29g unsweetened cocoa powder, 30ml Baileys (if using), and ½ tsp vanilla extract until stiff peaks form. Spread it over the chilled cake for a fluffy finish.

Pro Tip: Chill your mixing bowl and beaters beforehand for quicker, stable whipped cream that holds its shape.

Step 10: Garnish and Serve

Garnish with mini chocolate chips and drizzle with chocolate sauce before serving for an elegant presentation.

Common Mistake to Avoid: Add garnishes too early; wait until just before serving to keep them fresh and crisp.

Serving & Presentation

Elevate your Baileys Chocolate Poke Cake with creative plating: cut into generous squares and stack on dessert plates, drizzling extra chocolate sauce for a sophisticated look. Garnish with fresh berries or edible flowers to add a pop of color and contrast the rich flavors. This dessert pairs wonderfully with a scoop of vanilla ice cream for a cool complement or a strong coffee to enhance the Baileys notes, making it ideal as a standalone treat or finale to an Irish-American meal.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the cake batter and bake it up to 2 days in advance; once cooled, wrap it tightly in plastic wrap and store at room temperature. For the topping, whip it fresh on the day of serving to maintain fluffiness, or assemble the entire cake a day ahead and refrigerate.

Storing Leftovers: Cover any remaining Baileys Chocolate Poke Cake with plastic wrap or store in an airtight container in the refrigerator for up to 4 days to preserve moisture. For longer storage, freeze individual slices wrapped in foil for up to 3 months, ensuring they thaw slowly in the fridge.

The Best Way to Reheat: To restore the original texture, let refrigerated slices come to room temperature for 30 minutes, or warm gently in the microwave for 10-15 seconds. For frozen slices, thaw overnight in the fridge and reheat in a low oven at 300°F for 5 minutes to revive the Baileys-soaked decadence without sogginess.

Frequently Asked Questions (FAQ)

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Baileys Chocolate Poke Cake

• Author: Chef mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Method: Dessert
• Cuisine: Irish-American

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Description

Dive into decadence with this Baileys Chocolate Poke Cake! Rich chocolate cake soaked in Baileys-infused milk, topped with a fluffy Baileys whipped cream and chocolate drizzle.

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Ingredients

Scale 1x2x3x

• 260 gall-purpose flour
• 414 gsugar
• 85 gunsweetened cocoa powder
• 2 tspbaking soda
• 1 tspsalt
• 2large eggs
• 180ml milk
• 240ml vegetable oil
• 240ml Baileys Irish Cream (plus additional for drizzling)
• 1 tspvanilla extract
• 180ml boiling water
• 240ml sweetened condensed milk
• 127 gsemi-sweet chocolate chips
• 480ml heavy whipping cream, chilled
• 86 gpowdered sugar
• 29 gunsweetened cocoa powder
• 30ml Baileys Irish Cream (optional)
• ½ tspvanilla extract

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Instructions

1. Preheat yourovento 350°F (177°C) and grease a 9×13 inch baking pan.
2. Whisktogether flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. In a separate bowl, mix eggs, milk, vegetable oil, 240 ml Baileys, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix well. Gradually stir in boiling water.
5. Pour the batter into the prepared pan and bake for 30-35 minutes.
6. Once baked, poke holes all over the warm cake and pour a mixture of sweetened condensed milk and extra Baileys over it.
7. Sprinkle chocolate chips over the warm cake, allowing them to melt slightly, then spread evenly.
8. Chill the cake in the refrigerator for about an hour.
9. For the topping, whip the cream, powdered sugar, cocoa powder, Baileys (optional), and vanilla extract until stiff peaks form and spread over the chilled cake.
10. Garnish with mini chocolate chips and drizzle with chocolate sauce before serving.

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Notes

If you prefer a non-alcoholic version, replace the Baileys with additional milk mixed with a hint of coffee extract.Ensure the cake is warm when adding the Baileys condensed milk mixture for optimal soaking.

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Nutrition

• Calories: .500
• Sugar: 35
• Fat: 28
• Carbohydrates: 58
• Protein: 6