EASY BAILEYS CHOCOLATE POKE CAKE
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
1. Prepare a 9×13 inch cake
pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to
a large bowl and combine.
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 and being careful of splashing.
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. I use a knife sharpening rod, but you could also
use a straw.
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.
This article and recipe
adapted from this site
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