Introduction
Indulge in the ultimate adult dessert with this Chocolate Baileys Poke Cake – a moist chocolate cake infused with creamy Irish cream liqueur and topped with fluffy Baileys whipped cream. Imagine rich chocolate cake pierced with holes that soak up a boozy Baileys syrup, then blanketed in cloud-like whipped topping with just the right kick. This is potluck perfection that will have everyone asking for your secret recipe!
Why This Cake Will Be Your New Party Star
Sinfully moist – the poke method ensures every bite is infused
Sophisticated flavor – Baileys elevates basic chocolate cake
Make-ahead magic – tastes even better after chilling
Effortless elegance – looks fancy with minimal work
The magic happens when the warm cake drinks up the Baileys mixture, creating an almost truffle-like texture while maintaining perfect structure for slicing.
Ingredients for Decadence
For the Cake
- 1 box chocolate cake mix (15.25 oz) + required ingredients
- ½ cup mini chocolate chips
For the Baileys Soak
- 1 can sweetened condensed milk (14 oz)
- ½ cup Baileys Irish Cream
- 2 tbsp cocoa powder
For the Topping
- 2 cups heavy cream
- ¼ cup Baileys Irish Cream
- ¼ cup powdered sugar
- Chocolate shavings for garnish
Baker’s Tip: Use good quality cocoa powder for deeper flavor
Step-by-Step Intoxicated Cake Magic
1. Bake the Cake
- Prepare cake mix according to package directions
- Fold in mini chocolate chips before baking
- Bake in 9×13″ pan as directed
- Let cool 15 minutes
2. Create the Boozy Soak
- Whisk condensed milk, Baileys and cocoa powder
- Poke warm cake all over with fork
- Slowly pour mixture over cake
- Let absorb completely (about 30 minutes)
3. Make the Baileys Whipped Cream
- Chill bowl and beaters 15 minutes
- Whip cream to soft peaks
- Add Baileys and powdered sugar
- Whip to stiff peaks
4. Assemble & Chill
- Spread whipped cream over cooled cake
- Garnish with chocolate shavings
- Refrigerate at least 4 hours (overnight best)
Professional Tips for Perfect Results
Use the end of a wooden spoon for larger holes
Warm the Baileys mixture slightly for better absorption
Chill everything for the whipped cream
Clean knife between cuts for perfect slices
Serving Suggestions
Elegant Presentation:
- Serve on dessert plates with fresh berries
- Dust with cocoa powder
- Add gold leaf for special occasions
Adult Milkshake Pairing:
- Blend slices with vanilla ice cream
- Top with extra Baileys drizzle
Common Mistakes to Avoid
Poking cold cake (won’t absorb properly)
Over-whipping the cream (becomes grainy)
Skipping chill time (texture won’t set)
Using low-fat condensed milk (won’t soak right)
Creative Variations
For Different Occasions:
- Coffee lovers: Add 1 tbsp instant espresso to cake mix
- Minty fresh: Use peppermint Baileys
- Nutty version: Top with toasted hazelnuts
FAQs
Q: Can I make this non-alcoholic?
A: Use Baileys non-alcoholic coffee creamer instead.
Q: How long does it keep?
A: 3-4 days refrigerated (if it lasts that long!).
Q: Can I use homemade cake?
A: Absolutely – any chocolate cake recipe works.
Q: What if I don’t have condensed milk?
A: Make a syrup with 1 cup cream, ½ cup sugar, and Baileys.
Conclusion
This Chocolate Baileys Poke Cake is the ultimate dessert for grown-ups – decadent, moist, and with just the right amount of boozy sophistication. Whether you’re serving it at dinner parties or just treating yourself, it’s guaranteed to become your new favorite way to enjoy chocolate cake.
Final Baker’s Secret: For extra indulgence, warm slices slightly before serving – the Baileys aroma will be irresistible! The combination of textures and flavors creates a dessert experience that feels luxurious yet comforting.
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Chocolate Baileys Poke Cake: An Irresistible Grown-Up Dessert
Description
Indulge in a decadent dessert with this Chocolate Baileys Poke Cake. This rich and moist cake is infused with Baileys Irish Cream, topped with a creamy frosting, and drizzled with chocolate for the ultimate treat.
Ingredients
1 box chocolate cake mix (plus ingredients needed to make the cake)
1 (14 oz) can sweetened condensed milk
1/2 cup Baileys Irish Cream
1 (8 oz) container Cool Whip, thawed
1 cup mini chocolate chips
1/4 cup chocolate syrup
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the cake: Follow the instructions on the box to make the chocolate cake batter. Pour the batter into the prepared baking pan and bake according to package directions.
Make the poke holes: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.
Add the Baileys mixture: In a medium bowl, mix together the sweetened condensed milk and Baileys Irish Cream. Pour this mixture evenly over the cake, making sure it seeps into the holes. Allow the cake to cool completely.
Top with Cool Whip: Spread the Cool Whip evenly over the cooled cake.
Garnish: Sprinkle the mini chocolate chips on top of the Cool Whip. Drizzle with chocolate syrup for an extra touch of indulgence.
Chill and serve: Refrigerate the cake for at least 2 hours before serving to let the flavors meld together.
Prep Time: 20 minutes
Cook Time: 30 minutes
