Decadent Bailey’s Chocolate Poke Cake: A Delicious Indulgence

Introduction:
Welcome! Today, I'm thrilled to share with you a rich and indulgent dessert that combines the deep flavors of chocolate with the smooth, creamy taste of Bailey's Irish Cream. This Bailey's Chocolate Poke Cake is perfect for any occasion where you want to impress your guests with a dessert that's both delicious and a little bit decadent. Let's dive right into the recipe!

Ingredients:
For the Cake:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon coarse kosher salt
2 teaspoons baking powder
1 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
3/4 cup milk (buttermilk or regular)
1/2 cup Bailey's Irish Cream
For the Filling:
3/4 cup chocolate chips
1 can (7.6 oz) media crema (Mexican table cream)
1/2 cup Bailey's Irish Cream
2 tablespoons granulated sugar
For the Topping:
3/4 cup powdered sugar
1 and 1/2 teaspoons vanilla extract
2 cups heavy cream
1/4 cup unsweetened cocoa powder
Additional cocoa powder for decoration

Instructions:
Prepare the Cake:
Preheat your oven to 300°F (150°C).
Mix cocoa and water: Combine 3/4 cup unsweetened cocoa powder with 3/4 cup boiling water. Stir until smooth and set aside to cool.
Combine dry ingredients: In a large bowl, mix 2 cups of sugar, 2 cups of flour, 1 teaspoon of kosher salt, and 2 teaspoons of baking powder.

Blend wet ingredients: In a separate bowl, combine the cooled cocoa mixture with 1 cup of vegetable oil, 1 teaspoon of vanilla extract, 2 eggs, 3/4 cup milk (or buttermilk), and 1/2 cup of Bailey's Irish Cream. Stir until well combined.
Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing on low speed for about 2 minutes until smooth.
Bake: Grease a 13x9-inch glass baking dish with butter, then pour the batter in. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Filling:
Heat the cream mixture: In a microwave-safe measuring cup, combine the media crema, 1/2 cup of Bailey's Irish Cream, and 2 tablespoons of sugar. Heat until hot, but not boiling.
Melt the chocolate: Stir in the chocolate chips until fully melted and smooth.

Assemble the Poke Cake:
Poke holes: Once the cake is out of the oven, immediately poke holes all over the surface using the handle of a wooden spoon.
Pour the filling: Slowly pour the hot cream and chocolate mixture over the cake, allowing it to seep into the holes. Let the cake cool for 20 minutes at room temperature, then refrigerate for at least 2 hours.

Make the Whipped Cream Topping:
Whip the cream: In a large mixing bowl, combine 2 cups of heavy cream, 3/4 cup powdered sugar, 1 and 1/2 teaspoons vanilla extract, and 1/4 cup unsweetened cocoa powder. Whip until stiff peaks form.
Spread the topping: Evenly spread the chocolate whipped cream over the cooled cake.

Final Touch:
Decorate: Lightly dust the top of the cake with cocoa powder for a decorative finish.

Conclusion:
And there you have it—your Bailey's Chocolate Poke Cake is ready to be enjoyed! This dessert is rich, creamy, and packed with the delightful flavor of Bailey's Irish Cream, making it the perfect treat for any celebration. I hope you love this cake as much as I do. If you try it, don't forget to share your thoughts in the comments below. Thanks for watching, and happy baking!

Created by : Michael's Home Cooking