Baileys Chocolate Poke Cake
This is a great recipe - Made simpler by using a Box Cake mix.
Ingredients
- 1 Box Chocolate Cake
- 1 cup Baileys Irish Cream divided
- 1 cup sweetened condensed milk
- 3/4 cup semi sweet chocolate chips
- Whipped Cream Frosting
- 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 If desired
Instructions
- Make Cake as directions on box - Replace 1/2 cup of milk with Baileys Irish Cream
- 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.