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.
Ingredients
Scale
- 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
Instructions
- Preheat yourovento 350°F (177°C) and grease a 9×13 inch baking pan.
- Whisktogether flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix eggs, milk, vegetable oil, 240 ml Baileys, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix well. Gradually stir in boiling water.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Once baked, poke holes all over the warm cake and pour a mixture of sweetened condensed milk and extra Baileys over it.
- Sprinkle chocolate chips over the warm cake, allowing them to melt slightly, then spread evenly.
- Chill the cake in the refrigerator for about an hour.
- 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.
- Garnish with mini chocolate chips and drizzle with chocolate sauce before serving.
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.
Nutrition
- Calories: .500
- Sugar: 35
- Fat: 28
- Carbohydrates: 58
- Protein: 6