Baileys Chocolate Poke Cake Recipes

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BAILEY'S CHOCOLATE POKE CAKE



Bailey's Chocolate Poke Cake image

A deliciously boozy cake, this Baileys Chocolate Poke Cake is filled with a Baileys vanilla pudding and all topped off with a Baileys infused frosting!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 2h48m

Number Of Ingredients 9

15.25 ounce box chocolate cake
(ingredients needed to make cake: eggs, oil and water)
3.4 ounce box instant vanilla pudding
1 1/2 cups milk
1/2 cup Baileys Irish Cream
1 3/4 cups heavy cream
1/4 cup Baileys Irish cream
1/2 cup powdered sugar
sprinkles and chocolate shavings, if desired.

Steps:

  • Prepare and bake cake according to package directions.
  • When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.
  • In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.
  • Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.
  • To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.
  • Spread over cooled cake and top with sprinkles and chocolate shavings if desired.
  • Cut and serve.

Nutrition Facts : Calories 391 kcal, Carbohydrate 45 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 374 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

IRISH CREAM POKE CAKE



Irish Cream Poke Cake image

This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 9

One 16.5-ounce box chocolate cake mix, plus required ingredients
3 tablespoons instant espresso powder
One 14-ounce can sweetened condensed milk
One 3.4-ounce box instant vanilla pudding mix
2 cups heavy cream
1/2 cup plus 2 tablespoons Irish cream liqueur
1/4 cup confectioners' sugar, sifted
1/2 cup semisweet chocolate chips
1/2 cup chocolate covered espresso beans, coarsely chopped

Steps:

  • Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
  • Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
  • Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
  • Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
  • About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.

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