Baileys Chocolate Poke Cake
Rich, boozy, and deeply chocolatey, this Baileys chocolate poke cake layers fudge cake, Irish cream, and whipped cocoa cream for one indulgent bite after another. Cake mix, melted chocolate, and a generous pour of Baileys make it over-the-top easy and totally impressive. Serve chilled, with a creamy finish and a little liqueur kick!
12
servings
Ingredients
Chocolate Cake
- 1 box (432 g) chocolate fudge cake mix (15.25 oz) prepare according to package instructions, substituting 1/2 cup of the water for Baileys
- eggs, oil, and water as required by cake mix
- 1/2 cup (120 ml) Baileys Irish Cream used for cake batter substitution
Baileys Chocolate Filling
- 1 cup (175 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) Baileys Irish Cream
- 1 can (396 g) sweetened condensed milk 14 oz (396g)
Baileys Cocoa Whipped Cream
- 2 cups (480 ml) heavy whipping cream cold
- 1/4 cup (30 g) powdered sugar
- 2 tbsp (30 ml) Baileys Irish Cream
- 2 tbsp (12 g) cocoa powder sifted
Toppings (optional)
- chocolate shavings, sprinkles, or crushed cookies for garnish
Equipment
- 9x13-inch Baking Pan
- Mixing bowls
- Hand mixer or stand mixer
- Microwave-safe bowl
- wooden spoon (for poking)
- Spatula
Instructions
- Make the chocolate cake: Prepare the cake mix according to package instructions, substituting 1/2 cup of the water for Baileys. Pour into a greased 9x13-inch pan and bake. Cool for 10 minutes.
- Poke holes: With the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart, halfway down (not to the bottom).
- Make the filling: In a microwave-safe bowl, melt chocolate chips in 20-second bursts, stirring each time. Once smooth, whisk in Baileys and sweetened condensed milk until thick and glossy.
- Pour and soak: Pour the chocolate mixture over the cake, spreading it evenly and nudging into the holes. Let cool completely at room temp or chill.
- Make the whipped topping: In a cold bowl, whip heavy cream, powdered sugar, Baileys, and cocoa powder together until stiff peaks form.
- Top and chill: Spread whipped cream over cooled cake. Garnish with chocolate shavings or sprinkles if desired. Chill cake in fridge for 1–2 hours before serving for best texture.
Notes
This cake tastes best well-chilled, after resting for a few hours (or overnight, for even more fudgey flavor). Get creative with toppings—use white chocolate shavings, crushed cookies, or a sprinkle of sea salt for flair. Store leftovers covered in the fridge up to 4–5 days; slices can also be frozen.
Nutrition
Calories: 490kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 340mg | Fiber: 2g | Sugar: 42g | Vitamin A: 850IU | Calcium: 170mg | Iron: 2.5mg