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!
Prep Time15 minutesmins
Cook Time25 minutesmins
Fridge Time1 hourhr
Total Time1 hourhr35 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate cake
Servings: 15people
Ingredients
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
⅓cupheavy cream
⅓cupunsweetened cocoa powder
⅓cupBaileys
For the Baileys buttercream frosting:
1cupunsalted butter, room temperature
4 ½cupspowdered sugar
½cupBaileys
¼cupunsweetened cocoa powder
1tsp vanilla
½teaspoonsalt
chocolate, optional or garnishing
Instructions
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!
Notes
Storage: Be sure to store cake in the refrigerator. Cake will stay fresh for 3-4 days in an airtight container.