Monday, July 30, 2018

Bailey's Chocolate Poke Cake

We have been in some weird chocolate deficit state. This was an attempt to alleviate that. Overall it was good. Better than most cakes you buy, even a Whole Foods cake. We got a chocolate mousse whole foods cake shortly after making this and we must say, that this is way better. It is relatively easy to make and tastes way better than any store bought one! We didn't have mini chocolate chips so we just used a Trader Joe's dark chocolate bar we had and used the shavings off of it instead. It might have even turned out better than with chocolate chips! :) 

Here's the original recipe:


2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup milk
1 cup vegetable oil
1 cup Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup boiling water
1 cup sweetened condensed milk
3/4 cup chocolate chips

2 cups heavy whipping cream, cold
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tbsp Baileys Irish Cream
1/2 tsp vanilla extract


1. Preheat oven to 300°F. Spray a 9×13 inch cake pan with cooking spray.
2. Combine all dry ingredients in a Kitchanaid mixer bowl.
3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. 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.
9. 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.
10. Set the cake in the fridge to cool and soak.
11. 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.
12. 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.

What we liked:

It was really fun to make and try!

What we didn't like:

It is better on day 2, after it's had time to soak and cool rather than right after making it. 

What Kaspian thought about it:

He was a little suspicious.

Next time:

Make in advance. 

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