Baileys Chocolate Poke Cake

This was my first time making a poke cake, but I love Baileys and I love chocolate. What could go wrong? Answer: NOTHING. This dessert was absolutely amazing and I would make it every month for the rest of my life if I knew I wouldn't get fat just thinking about it. Even the leftovers were delicious several days later. 

We made this a second time and
decided to skip the chocolate chips
on top. Just did a light shaving of
dark chocolate. It worked well!

Chocolate Cake

• 2 cups all purpose flour
• 2 cups sugar
• 3/4 cup natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 3/4 cups milk
• 1 cup vegetable oil
• 1 cup Baileys Irish Cream, divided
• 1 tsp vanilla
• 3/4 cup boiling water
• 1 cup sweetened condensed milk
• 3/4 cup semi-sweet chocolate chips

Whipped Cream Topping

• 2 cups heavy whipping cream, cold
• 3/4 cup powdered sugar
• 1/4 cup natural unsweetened cocoa powder
• 2 Tbsp Baileys Irish Cream
• 1/2 tsp vanilla extract
• mini chocolate chips and chocolate sauce for garnish

Prepare a 9 x 13 inch cake pan by greasing the sides. Preheat the oven to 300 degrees. 

Add all dry ingredients to a large bowl and combine. Add eggs, milk, vegetable oil, 1/2 cup Irish cream, and vanilla to the dry ingredients and mix well. Slowly pour the water into the batter, mixing well and being careful of splashing. Pour the batter into the prepared cake pan and bake for about 45-50 minutes, or until a toothpick comes out with a few crumbs. 

Original time

Remove the cake from the oven and poke holes all over. You can use a straw or a knife sharpening rod. While the cake is still warm, add the chocolate chips to a medium sized bowl and set aside. 

Add the sweetened condensed milk and remaining 1/2 cup Irish cream to a microwave safe measuring cup. Heat until they begin to boil, about 1 minute, and then pour over the chocolate chips. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Set the cake in the fridge to cool and soak. 

When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. 

NOTES: The original instructions said to bake it for 40-45 minutes. I ended up needing to bake it for 55 minutes, so keep an eye on things. I adjusted the instructions to be the middle of that range, but each oven acts a little differently. 

You definitely need to keep this refrigerated while it's not being eaten. The chocolate you poured over the cake to fill the poke holes will get soft and make the cake mushy after a while. I refrigerated the leftovers and it re-solidified. 

Serves 12-15

Prep Time: 30 minutes

Total Time: 1 hour 15 minutes, plus cooling

Recipe from Life, Love, and Sugar