Chocolate Baileys Poke Cake
Irreplaceable pleasure
Serves 12
Preparation Time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Material
- 1¾ cup of all flour
- 2 cups of sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 cup of Baileys Irish Cream
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 2 large eggs (room temperature)
- 1 glass of hot water
Baileys Chocolate Mix:
- 14 ounces of sweetened condensed milk
- 1/4 cup Baileys Irish Cream
- 1 cup of semi-sweet chocolate chips
Chocolate Baileys Whipped Cream Topping:
- 2 cups heavy (cold) whipping cream
- 1/2 cup of powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Baileys Irish Cream
Decoration:
- Fresh raspberries
- Shaved chocolate
- Chocolate sauce (store-bought)
Instructions
- Preheat the oven to 350 ° F. Place the oven rack in the middle of the oven.
- Spray a 9X13 inch cake pan with non-stick cake spray and set aside.
- Add flour, sugar, cocoa, baking powder, and salt to a large bowl and stir until blended, or add to a stand mixer bowl and shake on top low.
- In another medium bowl, combine Baileys Irish Cream, vegetable oil, vanilla extract and eggs, then shake until thoroughly mixed.
- Add the wet ingredients to the dry ingredients and shake at medium speed until they are evenly mixed.
- Slowly add hot water to the mixture and stir at low speed until well blended. Make sure to stop and scrape the sides and bottom of the bowl with a spatula.
- Pour the mixture into the prepared skillet and bake for 30-32 minutes, or until a toothpick comes out with only a few wet crumbs. I bake mine for 30 minutes.
- Remove the cake from the oven. Using the tip of a spatula or a large straw, even a pen will work if you have nothing, prick holes all over the cake.
Baileys Chocolate Mix:
- In a microwave safe bowl, combine the chocolate chips and sweetened condensed milk. Heat it in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if necessary. Beat until mixed, smooth and glossy. Beat in Baileys Irish Cream until fully combined.
- Pour the Bailey chocolate mixture all over the cake and spread it into the hole. Allow the cake to cool completely before topping with whipped cream.
Chocolate Baileys Whipped Cream Topping:
- Add heavy whipped cream, refined sugar, cocoa, and Baileys Irish Cream to a large bowl. Beat at high speed until a stiff peak is formed and the whipped cream holds its shape.
- Apply a whipped cream on a cold cake, garnish with shaved chocolate, fresh raspberries and finish with chocolate sauce.
- Refrigerate the cake for at least 6-8 hours before serving.
- Enjoy!
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