Baileys Chocolate Poke Cake
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Are you ready for a cake that will make your taste buds dance? The Baileys Chocolate Poke Cake is a dream come true for dessert lovers. This cake is packed with rich chocolate flavor and infused with Baileys Irish Cream, making it super moist and indulgent.
You’ll love how easy it is to make. Just bake a chocolate cake, poke some holes, and fill it with a yummy chocolate-Baileys mixture. Top it off with a creamy Baileys whipped topping, and you’ve got a show-stopping dessert. It’s perfect for parties, holidays, or just because you deserve a special treat!
Exact Ingredients List
This Baileys chocolate poke cake needs three sets of ingredients. Each part adds a layer of rich, boozy flavor. Let’s break down what you’ll need for the cake, filling, and topping.
For the Cake
You’ll start with a boxed chocolate fudge cake mix. This makes things easy and quick. Here’s what you need:
- 1 box (15.25 oz) chocolate fudge cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
- 1/2 cup Baileys Irish Cream
The Baileys replaces some of the water called for on the box. This gives your cake a hint of that creamy, Irish flavor right from the start.
For the Filling
The filling is what makes this a “poke” cake. It seeps into the holes you’ll make, adding moisture and flavor. You’ll need:
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 cup Baileys Irish Cream
This mix creates a rich, creamy filling. The chocolate chips melt smooth, while the condensed milk adds sweetness. The Baileys kicks up the flavor even more.
For the Topping
The topping is a Baileys-spiked whipped cream. It’s light and fluffy, balancing the rich cake below. Here’s your list:
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons cocoa powder
Keep the cream cold for the best results. The powdered sugar sweetens it just right, while the Baileys and cocoa add flavor and color.
Instructions
Preheat your oven to 350°F. Grease a 9×13-inch baking dish and line it with parchment paper if you like.
Mix the cake batter using the box instructions, but swap 1/2 cup of water for Baileys Irish Cream. Pour it into your pan and bake as directed. Let it cool for 10 minutes.
Poke holes all over the cake with a wooden spoon handle. Space them about 1 inch apart and go halfway down.
For the filling, melt chocolate chips in a bowl. Microwave in 20-second bursts, stirring each time. Mix in condensed milk and Baileys until smooth.
Pour this yummy mixture over your cake. Make sure it fills all the holes. Let the cake cool completely.
Now for the topping! In a cold bowl, mix cream, powdered sugar, Baileys, and cocoa powder. Beat it until you get stiff peaks.
Spread this fluffy topping over your cooled cake. Add some fun toppings if you want.
Pop it in the fridge for 1-2 hours. Then slice, serve, and enjoy your boozy chocolate treat!
Possible Substitutes List
You can make some changes to this yummy Baileys chocolate poke cake recipe. Here are some ideas:
• Cake mix: Try a devil’s food or dark chocolate cake mix instead of chocolate fudge.
• Baileys: Use Kahlúa, RumChata, or chocolate liqueur for a different flavor.
• Chocolate chips: Swap semi-sweet for milk or dark chocolate chips.
• Sweetened condensed milk: Try dulce de leche for a caramel twist.
• Heavy whipping cream: Use cool whip or vanilla pudding for an easier topping.
• Cocoa powder: Replace with cinnamon or instant coffee for a new taste.
You can also make this cake without alcohol. Just use milk or coffee instead of Baileys. For the filling and topping, try Irish cream flavored coffee creamer.
Remember to keep the amounts the same when you swap ingredients. This will help your cake turn out just right. Have fun trying new flavors!
How To Make It Diabetes-Friendly
You can make this tasty Baileys Chocolate Poke Cake more diabetes-friendly with a few simple swaps. Start by using a sugar-free chocolate cake mix instead of the regular one. This cuts down on carbs and sugar.
For the filling, try sugar-free chocolate chips and use unsweetened condensed milk. You can make your own by simmering 2 cups of milk with 1/2 cup of artificial sweetener until thick.
Replace the Baileys with a sugar-free Irish cream syrup. These are available at many stores and have much less sugar. Use about 1/4 cup in place of the 1/2 cup Baileys in the cake and filling.
For the topping, skip the powdered sugar. Whip the cream with 2 tablespoons of a granulated artificial sweetener instead. You can still add the cocoa powder for flavor.
Keep in mind that even with these changes, the cake will still have carbs. It’s best to enjoy a small piece as a treat. Always check with your doctor about what foods fit your diabetes plan.
Tips, Tricks & Storing
Make sure your cake is completely cool before adding the filling. This helps the chocolate mixture soak in better.
For extra flavor, add a splash of espresso powder to the cake batter. It brings out the chocolate taste even more!
When poking holes, use a wooden spoon handle or a straw. Space them evenly, about 1 inch apart.
To get smooth, stiff whipped cream, chill your bowl and beaters in the freezer for 15 minutes before whipping.
For a boozy kick, brush some extra Baileys on top of the cake before adding the filling.
Store your cake in the fridge, covered with plastic wrap. It stays fresh for up to 5 days.
You can freeze slices of the cake for up to 3 months. Wrap them tightly in plastic wrap and foil.
Try different toppings like crushed candy bars, chopped nuts, or a drizzle of caramel sauce.
For a non-alcoholic version, use Irish cream coffee creamer instead of Baileys.
Let the cake sit at room temperature for 15-20 minutes before serving for the best flavor and texture.