One of my fondest memories growing up was visiting my grandmother during the holidays. Her kitchen was always filled with the warm, inviting aromas of baked goods and hearty meals. One recipe that stands out in my memory is her Baileys Chocolate Poke Cake. This cake became a family favorite, not just for its rich chocolatey taste, but for the joy it brought to our gatherings. Today, I’m excited to share this recipe with you, with a few modern tweaks to make it even more delightful.
Baileys Chocolate Poke Cake is a decadent dessert that combines the moist texture of a chocolate cake with the creamy, smooth flavor of Baileys Irish Cream. The “poke” in the name refers to the process of poking holes in the baked cake and filling them with a luscious mixture of sweetened condensed milk, Baileys, and melted chocolate chips. This ensures every bite is soaked in flavor, making it incredibly indulgent.
One of the reasons I love this recipe is its versatility. While the original calls for Baileys, you can easily substitute other flavors of Irish cream or even experiment with coffee liqueur for a different twist. For a non-alcoholic version, simply use a flavored coffee creamer. Additionally, topping the cake with homemade whipped cream infused with a hint of Baileys adds an extra layer of decadence, but you could also use store-bought whipped topping to save time.
Another variation I’ve tried and enjoyed is adding a layer of crushed Oreo cookies between the cake and whipped cream. This not only adds a delightful crunch but also complements the chocolatey goodness of the cake. For those who enjoy a bit of texture, sprinkling chopped nuts or toffee bits on top can elevate the cake’s flavor profile.
This cake is perfect for any celebration or gathering. Whether it’s a holiday, a birthday, or simply a weekend treat, Baileys Chocolate Poke Cake is sure to impress. The recipe may seem elaborate, but trust me, the steps are straightforward, and the result is well worth the effort. So, gather your ingredients and get ready to bake a cake that will undoubtedly become a favorite in your home, just as it did in mine.
How to Make Baileys Chocolate Poke Cake
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Ingredients
- 2 cups flour (all-purpose)
- 1 cup vegetable oil
- 3/4 cup cocoa powder (unsweetened)
- 2 tsp baking soda
- 2 large eggs
- 1 tsp salt
- 3/4 cup hot water
- 1 tsp vanilla extract
- 3/4 cup chocolate chips (semi-sweet)
- 3/4 cup cocoa powder (unsweetened)
- 1 cup sugar (granulated)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup Baileys Irish Cream, divided
- 2 cups heavy whipping cream, cold
- 1 cup sweetened condensed milk
- 2 tbsp Baileys Irish Cream, optional
- 3/4 cup milk
- Mini chocolate chips
- Chocolate sauce
Directions
- Set your oven to 300°F and grease a 9×13 inch cake pan.
- Mix all the dry ingredients in a large bowl.
- Add the eggs, milk, vegetable oil, 1/2 cup of Baileys, and vanilla extract to the dry ingredients and blend thoroughly.
- Slowly pour in the hot water, stirring until smooth and well mixed.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Remove the cake from the oven and poke holes all over it using a straw or similar tool.
- While the cake is still warm, place the chocolate chips in a medium bowl.
- Heat the sweetened condensed milk and the remaining 1/2 cup of Baileys in a microwave-safe cup until boiling, then pour over the chocolate chips.
- Whisk the mixture until smooth and pour it over the cake, ensuring the mixture fills the holes.
- Refrigerate the cake to cool and absorb the mixture.
- Once the cake is cool, whip the heavy cream, powdered sugar, 1/4 cup cocoa powder, 2 tbsp Baileys (optional), and 1/2 tsp vanilla extract in a large bowl until stiff peaks form.
- Spread the whipped cream evenly over the cake. Garnish with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. Best enjoyed within 4-5 days.
Storing Suggestions:
Store the Baileys Chocolate Poke Cake in an airtight container in the refrigerator. It is best consumed within 4-5 days to ensure freshness. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
FAQs:
Can I use a different type of alcohol instead of Baileys?
Yes, you can substitute Baileys with another creamy liqueur like Kahlua or even a non-creamy liqueur like rum or whiskey for a different flavor profile.
What can I use if I don’t have sweetened condensed milk?
If you don’t have sweetened condensed milk, you can make a homemade version by simmering 2 cups of milk with 1 1/2 cups of sugar until it reduces by half and thickens.
Is it possible to make this cake without the alcohol?
Absolutely! You can replace the Baileys Irish Cream with an equal amount of milk or coffee creamer to keep the cake moist and flavorful.
Can I make the cake ahead of time?
Yes, this cake can be made a day or two ahead of time. Store it in the refrigerator and add the whipped cream topping just before serving for the best texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. It should not come out completely clean as this indicates the cake may be overbaked.
Can I use a different frosting for this cake?
Yes, you can use any frosting you prefer. Cream cheese frosting, chocolate ganache, or even a simple buttercream would work well with this cake.
Baileys Chocolate Poke Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup milk
- 1 cup vegetable oil
- 1 cup Baileys Irish Cream divided
- 1 tsp vanilla extract
- 3/4 cup hot water
- 1 cup sweetened condensed milk
- 3/4 cup semi-sweet chocolate chips
- 2 cups heavy whipping cream cold
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Baileys Irish Cream optional
- 1/2 tsp vanilla extract
- Mini chocolate chips
- Chocolate sauce
Instructions
- Preheat your oven to 300°F and grease a 9×13 inch cake pan.
- In a large bowl, combine all the dry ingredients.
- Add eggs, milk, vegetable oil, 1/2 cup of Baileys, and vanilla extract to the dry mixture and blend thoroughly.
- Gradually pour in the hot water, mixing until smooth, taking care to avoid splashes.
- Transfer the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted comes out with a few crumbs.
- Once baked, remove the cake and poke holes all over it using a straw or similar tool.
- While the cake is warm, place the chocolate chips in a medium bowl.
- In a microwave-safe measuring cup, heat the sweetened condensed milk and the remaining 1/2 cup of Baileys until boiling, then pour over the chocolate chips.
- Whisk the mixture until smooth and pour it over the cake, ensuring it fills the holes.
- Refrigerate the cake to let it cool and absorb the mixture.
- When the cake is cool, whip the heavy cream, powdered sugar, 1/4 cup cocoa powder, 2 tbsp Baileys (optional), and 1/2 tsp vanilla extract in a large mixing bowl until stiff peaks form.
- Evenly spread the whipped cream over the cake. Garnish with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until serving. Best enjoyed within 4-5 days.
