Description
This Irish Cream Poke Cake is a rich and indulgent dessert featuring a moist chocolate cake filled with a creamy Irish cream pudding and topped with luscious chocolate whipped cream. Perfect for anyone who loves a hint of Baileys or Irish cream liqueur in their desserts, this cake combines smooth pudding filling that seeps into every bite with a velvety chocolate topping, decorated with chocolate sauce and chips for an extra touch of decadence.
Ingredients
Scale
Cake
- 1 package 13-1/4 ounces chocolate cake mix
- 3 large eggs, room temperature
- 1/2 cup canola oil
- 1 cup water
Filling
- 2 (3.4 ounces each) instant vanilla pudding mix
- 2 cups heavy whipping cream
- 1 cup cold whole milk
- 1/2 cup Irish cream liqueur
Topping
- 2 cups heavy whipping cream
- 5 tablespoons Irish cream liqueur
- 1/4 cup baking cocoa
- 1/4 cup confectioners' sugar
- Chocolate sauce, for decorating
- Mini chocolate chips or chocolate shavings, for decorating
Instructions
- Preheat and Prepare Cake Batter: Preheat the oven to 350°F. In a large mixing bowl, combine the chocolate cake mix, eggs, canola oil, and water. Beat for two to three minutes until smooth and well combined.
- Bake the Cake: Pour the batter into a greased 13x9-inch baking pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for five minutes.
- Poke Holes in Cake: Using the handle end of a wooden spoon or dowel, poke holes about 1 inch apart across the cake's surface, wiggling the spoon to enlarge holes just enough for filling to soak in. Be careful not to poke all the way through the cake.
- Prepare Pudding Filling: In a clean large bowl, whisk the instant vanilla pudding, heavy cream, cold whole milk, and Irish cream liqueur together vigorously for two to three minutes until smooth and lump-free. Work quickly as pudding sets fast.
- Fill the Cake: Pour the pudding filling evenly over the cake, focusing on pouring into the holes so it's absorbed deeply. Spread any remaining filling evenly across the top with a spoon or offset spatula. Cover with plastic wrap and refrigerate for two hours until set.
- Prepare Chocolate Whipped Cream Topping: Shortly before taking the cake out of the fridge, in the bowl of a stand mixer fitted with a whisk attachment, beat together heavy cream, cocoa powder, confectioners' sugar, and Irish cream liqueur until stiff peaks form. If no stand mixer, use an electric hand mixer.
- Decorate the Cake: Remove the cake from the refrigerator and spread the chocolate whipped cream evenly over the top. Drizzle with chocolate sauce and sprinkle generously with mini chocolate chips or chocolate shavings. Keep refrigerated until serving.
Notes
- This Irish cream poke cake is perfect for Baileys lovers, delivering a rich and smooth flavor combination.
- Do not poke holes all the way through the cake to avoid filling leaking out from the bottom.
- Work quickly when preparing the pudding filling because instant pudding sets rapidly and can become too thick to seep into the holes effectively.
- If you don't have a stand mixer, an electric hand mixer works well to whip the cream topping.
- To make the cake ahead, prepare up to step 5 and refrigerate; add the whipped topping and decorations just before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 640 kcal
- Sugar: 35 g
- Sodium: 381 mg
- Fat: 44 g
- Saturated Fat: 21 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 139 mg
