This chocolate poke cake gets its name from the literal poking of the chocolate cake while it's still hot, covering it in a chocolate Baileys syrup, then topping with a Baileys buttercream frosting. Cheers to a delicious and boozy cake!
Keyword: chocolate cake
For the cake:
1box of your favorite chocolate cake
all necessary ingredients to make boxed cake (found on back of box)
For the syrup
114 oz. can sweetened condensed milk
⅓cupunsweetened cocoa powder
For the Baileys buttercream frosting:
1cupunsalted butter, room temperature
4 ½cupspowdered sugar
¼cupunsweetened cocoa powder
chocolate, optional or garnishing
Preheat oven to 350 or 325 (whatever the box calls for with whatever pans you're using). Grease or spray a 9x13" pan and line with parchment paper.
Mix cake mix according to package directions and pour batter into prepared cake pan. Bake for about 25 minutes or until cake is done. Let cool for 10-15 minutes.
Meanwhile, make the chocolate Baileys syrup by whisking all of the ingredients together in a bowl. When the cake is cooled, use back of a wooden spoon or spatula (about ½" wide) to poke holes about an inch apart all over the cake. Pour syrup all over the cake, spreading syrup filling all over cake. Place in the refrigerator to chill for one hour.
Make the frosting by combining the unsalted butter and about half of the powdered sugar together in the bowl of a stand mixer with the whisk attachment (or with hand mixer). Add Baileys, cocoa powder, vanilla and salt. Mix in the remaining powdered sugar and mix until fairly fluffy (about 4 minutes).
Spread frosting on cake and top with any additional chocolate for garnish. Cut into slices and enjoy!
Storage: Be sure to store cake in the refrigerator. Cake will stay fresh for 3-4 days in an airtight container.