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A moist slice of Bailey's Chocolate Poke Cake topped with a creamy white frosting and chocolate shavings is displayed on a white plate.

Bailey's Chocolate Poke Cake

A rich and moist chocolate cake, generously soaked with a Bailey's Irish Cream mixture, and finished with a luscious Bailey's chocolate ganache frosting. This indulgent dessert is perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup buttermilk room temperature
  • ¾ cup strong brewed coffee warm
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Bailey's Soak
  • 1 cup heavy cream
  • ½ cup Bailey's Irish Cream liqueur
  • ¼ cup granulated sugar
For the Bailey's Chocolate Ganache Frosting
  • 1 ½ cups heavy cream
  • 8 oz semi-sweet chocolate chips
  • ½ cup Bailey's Irish Cream liqueur
  • 2 tbsp unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Saucepan
  • Whisk
  • Wooden spoon or skewer

Method
 

Prepare the Chocolate Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, warm coffee, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared baking dish.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
Prepare the Bailey's Soak
  1. While the cake is cooling, combine the heavy cream, Bailey's Irish Cream, and granulated sugar in a small saucepan.
  2. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm but not boiling. Remove from heat.
  3. Once the cake has cooled for 15 minutes, use the back of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart. Make sure to poke all the way to the bottom.
  4. Slowly pour the warm Bailey's soak mixture evenly over the entire cake, allowing it to seep into the holes.
  5. Let the cake cool completely to room temperature, about 1-2 hours, before frosting.
Prepare the Bailey's Chocolate Ganache Frosting
  1. In a medium saucepan, heat 1 ½ cups heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
  2. Remove from heat and immediately add the semi-sweet chocolate chips. Let sit for 5 minutes to melt.
  3. Whisk the chocolate chips and cream until smooth and glossy.
  4. Stir in the ½ cup Bailey's Irish Cream liqueur and melted butter until fully incorporated.
  5. Allow the ganache to cool and thicken slightly at room temperature for about 30-45 minutes. It should be spreadable, not liquid. If it becomes too thick, you can gently warm it slightly.
  6. Once the cake is completely cool and the ganache has thickened, pour or spread the ganache evenly over the top of the cake.
  7. Refrigerate the cake for at least 2 hours to allow the ganache to set and the flavors to meld.

Notes

For best results, allow the cake to chill overnight to fully absorb the Bailey's soak and for the ganache to set perfectly. Store leftover cake tightly covered in the refrigerator for up to 3-4 days. To make this recipe alcohol-free, substitute the Bailey's Irish Cream with a combination of ½ cup non-alcoholic Irish cream syrup and ½ cup milk in the soak, and ½ cup non-alcoholic Irish cream syrup in the frosting.