Decadent Irish Cream Chocolate Poke Cake

If you’re in the mood for a dessert that’s rich, indulgent, and bursting with flavor, this decadent Irish cream chocolate poke cake is the ultimate treat. This moist, chocolatey cake is infused with Irish cream liqueur, layered with a luscious chocolate filling, and topped with fluffy whipped cream. Every bite is a perfect blend of chocolatey goodness and creamy Irish cream, making it the perfect dessert for celebrations, holidays, or simply to satisfy your sweet tooth.

In this detailed guide, you’ll learn how to make the perfect Irish cream chocolate poke cake from scratch (or with a boxed cake mix for convenience), along with tips for success, delicious variations, and creative presentation ideas to wow your guests.

Why You’ll Love This Recipe

This Irish cream chocolate poke cake is a true showstopper. The combination of a rich chocolate cake, creamy filling, and airy topping ensures every bite melts in your mouth. The Irish cream adds a subtle boozy flavor that pairs beautifully with the chocolate, giving the dessert a luxurious feel without being overpowering. It’s incredibly easy to make, requiring only simple steps to achieve a professional-looking and tasting dessert. Plus, it’s perfect for make-ahead preparation, allowing the flavors to develop even more as the cake sits. Whether you’re hosting a dinner party, celebrating St. Patrick’s Day, or indulging in a weekend treat, this poke cake will leave everyone asking for seconds.

Preparation Time and Servings

• Prep time: 25 minutes
• Cook time: 35 minutes
• Chill time: 2-3 hours
• Total time: 3 hours 55 minutes (including chilling)
• Yield: 12 servings
• Serving size: 1 slice

Nutritional Information (per serving)

• Calories: 410
• Carbohydrates: 54g
• Protein: 5g
• Fat: 18g
• Fiber: 3g
• Sugar: 38g

Ingredients

For the Cake:

• 1 box chocolate cake mix (or homemade chocolate cake recipe)
• 3 large eggs (if using a boxed mix)
• 1/2 cup vegetable oil (if using a boxed mix)
• 1 cup water (if using a boxed mix)

For the Filling:

• 1/2 cup sweetened condensed milk
• 1/2 cup Irish cream liqueur (such as Baileys)
• 1 cup semisweet chocolate chips

For the Topping:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons Irish cream liqueur

Garnishes (Optional):

• Chocolate shavings
• Cocoa powder
• Mini chocolate chips
• Drizzle of Irish cream liqueur

Step-by-Step Instructions

1. Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the chocolate cake batter according to the instructions on the box or your homemade recipe. Pour the batter into the prepared baking dish.
3. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 10-15 minutes.

2. Poke the Cake

1. Once the cake has slightly cooled, use the handle of a wooden spoon or a large straw to poke holes evenly across the surface of the cake. Be sure to poke all the way down to the bottom of the cake to allow the filling to soak in.

3. Make the Filling

1. In a small saucepan over low heat, combine the sweetened condensed milk and Irish cream liqueur. Stir constantly until the mixture is warm but not boiling.
2. Add the chocolate chips and continue stirring until the chocolate is melted and the mixture is smooth. Remove from heat.

4. Fill the Cake

1. Pour the warm chocolate and Irish cream mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly across the surface.
2. Allow the cake to cool to room temperature, then cover it and refrigerate for at least 2 hours to let the filling set.

5. Make the Whipped Topping

1. In a large mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and Irish cream liqueur.
2. Use a hand mixer or stand mixer to whip the cream on medium-high speed until stiff peaks form. Be careful not to overmix.

6. Top the Cake

1. Spread the whipped cream evenly over the chilled cake.
2. Garnish with chocolate shavings, a dusting of cocoa powder, or a drizzle of Irish cream liqueur for an elegant touch.

7. Serve and Enjoy

Slice the cake into squares and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Ingredient Background

Irish Cream Liqueur

Irish cream is a creamy, sweet, and slightly boozy liqueur made with Irish whiskey, cream, and hints of chocolate and vanilla. It adds depth and a luxurious flavor to this dessert. For a non-alcoholic version, substitute with Irish cream coffee creamer.

Sweetened Condensed Milk

This thick and sugary milk is key to creating a luscious, moist filling for the cake. It blends beautifully with the Irish cream and chocolate for a rich texture.

Chocolate Chips

Semisweet chocolate chips balance the sweetness of the filling and melt smoothly when combined with the condensed milk and Irish cream. You can also use dark chocolate for a richer flavor.

Technique Tips

1. Poking the Cake: Make the holes evenly spaced and deep enough for the filling to reach all layers of the cake.
2. Filling Consistency: Warm the filling over low heat to prevent scorching the chocolate, and stir constantly for a smooth texture.
3. Whipped Cream Tips: Chill the bowl and beaters in the freezer for 10 minutes before whipping the cream for the best results.
4. Make Ahead: This cake tastes even better after chilling overnight, as the flavors deepen and the filling fully soaks into the cake.

Alternative Presentation Ideas

• Layered Cake: Bake the cake in two 8-inch round pans, poke holes in both layers, and stack them with filling and whipped topping between the layers.
• Mini Poke Cakes: Bake the cake batter in a muffin tin to create individual poke cakes. Adjust baking time to 15-20 minutes.
• Irish Cream Trifle: Crumble the cake into layers in a trifle dish with whipped cream and chocolate shavings for a stunning presentation.

Additional Tips for Success

1. Room Temperature Ingredients: Use room-temperature eggs, milk, and Irish cream for smoother batter and filling.
2. Don’t Rush Cooling: Let the cake cool completely before adding the whipped topping to prevent it from melting.
3. Custom Toppings: Experiment with garnishes like crushed toffee bits, caramel drizzle, or even chopped hazelnuts for extra texture and flavor.

Recipe Variations

• Non-Alcoholic Version: Replace the Irish cream liqueur with Irish cream coffee creamer for a kid-friendly or alcohol-free dessert.
• Dark Chocolate Cake: Use dark cocoa powder or a dark chocolate cake mix for a richer, more intense chocolate flavor.
• Mocha Poke Cake: Add 1 teaspoon of instant espresso powder to the filling for a coffee-infused twist.
• Peanut Butter Chocolate Poke Cake: Swirl melted peanut butter into the filling or use peanut butter chips instead of chocolate chips.

Freezing and Storage

Refrigerator

Store the assembled cake covered in the refrigerator for up to 3 days. For the best flavor, let it sit out for 5-10 minutes before serving.

Freezer

The cake can be frozen (without the whipped topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before adding the whipped topping.

Healthier Twist Ideas

• Light Whipped Cream: Use a lighter whipped topping or Greek yogurt mixed with a little powdered sugar and vanilla extract.
• Reduce Sugar: Use sugar-free condensed milk and reduce the sugar in the whipped cream.
• Whole Wheat Cake: Replace half of the all-purpose flour in the cake with whole wheat flour for added fiber.

Serving Suggestions for Events

• St. Patrick’s Day: Add green sprinkles or a shamrock decoration for a festive touch.
• Holiday Dessert Table: Serve this cake alongside other decadent desserts like brownies or truffles for a crowd-pleasing spread.
• Dinner Parties: Slice the cake into neat squares, drizzle with extra Irish cream, and serve on elegant dessert plates.

Special Equipment

• 9×13-inch Baking Dish: Perfect for poke cakes.
• Hand or Stand Mixer: Essential for whipping the cream to stiff peaks.
• Wooden Spoon or Straw: For poking holes in the cake evenly.

Frequently Asked Questions

1. Can I make this cake without Irish cream?

Yes, substitute Irish cream with Irish cream coffee creamer or a mixture of milk and vanilla extract for a non-alcoholic version.

2. Can I use homemade whipped cream instead of store-bought?

Absolutely! Homemade whipped cream tastes fresher and pairs perfectly with this cake.

3. Can I use a different cake flavor?

Yes, while chocolate is classic, vanilla or mocha-flavored cake would also pair well with Irish cream.

4. How long does this cake need to chill?

For best results, chill the cake for at least 2 hours or overnight to allow the flavors to meld.

5. What can I substitute for sweetened condensed milk?

You can use evaporated milk with added sugar (1 cup evaporated milk + 1 cup sugar, simmered until thickened).

6. Can I make this gluten-free?

Yes, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.

7. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

8. Can I make this into cupcakes?

Yes, bake the cake batter in cupcake liners and poke holes in each cupcake. Drizzle filling and top with whipped cream as individual servings.

Conclusion

Decadent Irish cream chocolate poke cake is a luxurious dessert that’s perfect for any occasion. From its rich, moist chocolate base to the indulgent Irish cream filling and fluffy whipped topping, this cake is a masterpiece of flavors and textures. Whether you’re making it for a holiday, birthday, or casual dinner party, this recipe is sure to impress and satisfy your sweet tooth. With simple steps and endless customization options, this is one dessert you’ll find yourself making again and again. Give it a try and enjoy every delicious, boozy bite!

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