Rabu, 10 Juli 2019
This Baileys Chocolate Poke Cake recipe is made with a moist Baileys chocolate cake soaked in extra chocolate and Baileys Irish Cream! It’s crowned with sparkling Baileys whipped cream for a treat that you won’t need to forestall eating!
This is a cake that i will sincerely need to make once more. As with the whole lot else you're seeing pop up at the weblog since the twins had been born, this recipe changed into created at the same time as i used to be pregnant. while I did take a little flavor (naturally, I have to realize simply how precise it's far), due to the alcohol I wasn’t able to indulge as i might’ve favored. And accept as true with me, I surely wanted to indulge!
not best is this cake complete of chocolate, it’s full of one of my other preferred matters – Baileys! you could have noticed that I’ve shared quite some Baileys cakes over time like this mousse cake, pound cake, cupcakes, cakes, cake and mini cheesecakes. It’s a love affair, I should say. as a way to not be able to consume even one full piece become a bummer because it’s SO SO proper! now not best is there Baileys baked into the cake, it’s additionally soaked with greater Baileys and then topped with it. move huge or pass domestic, proper?
So to make this cake, you begin with a chocolate cake from scratch. I used my very favourite chocolate cake, modified to encompass Baileys. in case you’ve ever had that chocolate cake, you know the way brilliant and wet it is. in case you haven’t made it, don’t be alarmed by way of the thin batter and decrease baking temperature. It’s all normal and makes one remarkable cake.
As soon as the cake is baked, it’s poked with holes (as a result a “poke” cake) and included with a mixture of melted chocolate, Baileys and sweetened condensed milk. Are you drooling yet?!
INGREDIENTS
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Baileys Irish Cream, divided
- 1 tsp vanilla
- 3/4 cup (180ml) boiling water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
WHIPPED CREAM TOPPING
- 2 cups (480) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 2 tbsp (30ml) Baileys Irish Cream, optional
- 1/2 tsp vanilla extract
ADDITIONAL
- Mini chocolate chips
- Chocolate sauce
INSTRUCTIONS
- Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and combine.
- Add eggs, milk, vegetable oil, 1/2 cup of 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 cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
- While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
- Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips.
- Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
- 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.