Serves 12
135 min
Irish Cream Poke Cake
Recipe GLPR76d82e8aba5a9c
A decadent chocolate poke cake soaked with sweetened condensed milk and Irish cream liqueur, topped with a rich espresso-infused whipped pudding and dark chocolate shavings. This show-stopping dessert combines deep coffee and chocolate flavors with the smooth, creamy notes of Irish cream for an indulgent treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup Vegetable oil (for baking dish and cake)
3 tablespoons Instant espresso powder
1 box (15.25 ounces) German chocolate cake mix
3 Large eggs, at room temperature
1 can (14 ounces) Sweetened condensed milk
1 cup Irish cream liqueur (such as Baileys Irish Cream)
1 box (3.4 ounces) Vanilla instant pudding mix
¼ cup Powdered sugar
2 cups Heavy whipping cream
Dark chocolate shavings, for garnish
Directions
Preheat your oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil and set aside.
In a large mixing bowl, whisk together 1 tablespoon of the instant espresso powder with 1 cup of water until the powder dissolves. Add the German chocolate cake mix, 3 room-temperature eggs, and 1/2 cup vegetable oil to the bowl. Whisk vigorously until all ingredients are well combined and smooth, about 2 minutes.
Pour the cake batter into the prepared baking dish and bake according to the package directions (typically 30 to 35 minutes), until a toothpick inserted in the center comes out with just a few moist crumbs.
While the cake bakes, prepare the soaking liquid. In a large measuring cup or medium bowl, whisk together the sweetened condensed milk and 1/2 cup of the Irish cream liqueur until well combined.
Remove the baked cake from the oven and let it cool on a wire rack for 5 minutes. Using the rounded handle of a wooden spoon, gently poke holes all over the surface of the cake, spacing them about 1 inch apart. Slowly pour the condensed milk and Irish cream mixture evenly over the entire cake, allowing it to seep into the holes. Let the cake cool to room temperature, about 45 minutes.
In a large measuring cup or medium bowl, whisk together the remaining 1/2 cup Irish cream liqueur and the remaining 2 tablespoons instant espresso powder, stirring until the powder is completely dissolved.
In a stand mixer fitted with the whisk attachment, combine the vanilla pudding mix, powdered sugar, and the espresso-Irish cream mixture. Stir on low speed to blend. Gradually add the heavy whipping cream while the mixer is running on low speed, scraping down the sides and bottom of the bowl as needed. Increase the mixer speed to medium-high and beat until stiff peaks form, 2 to 3 minutes.
Spread the whipped topping evenly over the cooled cake. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow flavors to meld and the topping to set. Just before serving, sprinkle the dark chocolate shavings over the top of the cake.
