Imagine a moist chocolate cake soaked in rich Baileys Irish Cream, topped with a fluffy whipped cream and chocolate ganache. This Baileys Chocolate Poke Cake is the perfect indulgence for any celebration or just a special treat to enjoy at home. It’s easy to make and even easier to devour!
This dessert is a delightful combination of chocolatey goodness and creamy Baileys flavor that will satisfy your sweet tooth and impress your friends and family. Each bite is a luscious experience that balances the richness of chocolate with the smoothness of Irish cream.
Indulge in This Irresistible Chocolate Poke Cake
This Baileys Chocolate Poke Cake is an incredibly moist and flavorful dessert that features a delectable chocolate cake, infused with Baileys Irish Cream, and topped with a luxurious chocolate ganache and airy whipped cream. It’s a delightful treat that’s perfect for any occasion.
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup Baileys Irish Cream
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Cake: Preheat the oven according to the cake mix instructions. Grease and flour a 9×13 inch baking pan. In a large bowl, mix the chocolate cake mix, eggs, water, and vegetable oil until smooth. Pour the batter into the prepared pan.
- Bake: Bake the cake according to the package instructions until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
- Pour Baileys Mixture: In a bowl, whisk together the sweetened condensed milk and Baileys Irish Cream. Slowly pour this mixture over the warm cake, allowing it to soak into the holes.
- Make the Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until smooth. Let it cool slightly before pouring over the top of the cake.
- Whip Cream: In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cooled cake.
- Chill and Serve: Cover the cake and refrigerate for at least 2 hours before serving. Garnish with chocolate shavings or cocoa powder if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Servings: 12 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 42g
