Irish Cream Chocolate Poke Cake Recipe
Introduction
This Irish Cream Chocolate Poke Cake combines rich chocolate flavor with the smooth, creamy taste of Irish cream liqueur and a hint of mint. It’s a delightful dessert that’s easy to make and perfect for special occasions or anytime you want to impress your guests.
Ingredients
- 1 (15.25 oz) box chocolate cake mix (including eggs and oil called for on the box)
- 1 teaspoon mint extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Irish Cream Liqueur
- 1 tub (8 oz) frozen whipped topping, thawed
- 1 cup Andes creme de menthe baking chips
Instructions
- Step 1: Prepare the chocolate cake mix according to the package instructions, stirring in 1 teaspoon of mint extract into the batter. Pour the batter into a 13×9 inch baking pan and bake as directed. Once baked, remove the cake from the oven and allow it to cool for 20 minutes.
- Step 2: Using the end of a wooden spoon or a wooden dowel, poke holes evenly across the top of the warm cake about every inch.
- Step 3: In a separate bowl, mix together the sweetened condensed milk and Irish Cream Liqueur until fully combined. Pour this mixture slowly over the cake, making sure to fill the holes as much as possible. Cover the cake and refrigerate for at least 4 hours to allow the flavors to soak in.
- Step 4: After chilling, spread the thawed whipped topping evenly over the cake. Sprinkle the Andes creme de menthe baking chips on top for a minty crunch.
- Step 5: Return the cake to the refrigerator and chill for an additional 4 hours before serving to enhance the texture and flavor.
Tips & Variations
- For a stronger mint flavor, add an extra 1/2 teaspoon of mint extract to the batter or sprinkle crushed candy canes on top instead of baking chips.
Storage
Store the cake covered in the refrigerator for up to 3 days. To reheat, allow the cake to come to room temperature for about 15 minutes, but it is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade chocolate cake instead of a mix?
Yes, you can use your favorite homemade chocolate cake recipe. Just be sure it fits a 13×9 inch pan and bake it until fully cooked before poking the holes.
What if I don’t have Irish Cream Liqueur?
You can substitute with Bailey’s or another Irish cream brand, or simply use milk with a splash of vanilla extract for a non-alcoholic version.
PrintIrish Cream Chocolate Poke Cake Recipe
This Irish Cream Chocolate Poke Cake is a decadent dessert combining rich chocolate cake infused with mint extract, soaked in a luscious mixture of sweetened condensed milk and Irish cream liqueur. Topped with whipped cream and minty Andes baking chips, this poke cake offers a moist, flavorful, and creamy treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Ingredients
Chocolate Cake
- 1 (15.25 oz) box chocolate cake mix (including eggs and oil as called for on the box)
- 1 teaspoon mint extract
Soaking Mixture
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Irish Cream Liqueur
Topping
- 1 tub (8 oz) frozen whipped topping, thawed
- 1 cup Andes creme de menthe baking chips
Instructions
- Prepare the Cake: Preheat the oven and prepare the chocolate cake batter as directed on the box instructions, adding 1 teaspoon of mint extract to the batter to infuse a refreshing mint flavor. Pour the batter into a greased 13×9 inch baking pan. Bake until a toothpick inserted in the center comes out clean, then remove from oven and allow the cake to cool for 20 minutes.
- Make the Poke Holes: Once the cake has cooled slightly, use the handle end of a wooden spoon or wooden dowel to poke holes approximately every 1 inch all over the cake surface. These holes will allow the soaking mixture to penetrate deeply, making the cake moist and flavorful.
- Prepare and Pour Soaking Mixture: In a bowl, combine the sweetened condensed milk and Irish Cream Liqueur, mixing until well blended. Pour this mixture evenly over the cake, letting it seep into the holes as much as possible. After pouring, cover the cake and refrigerate for at least 4 hours to enable full absorption and chilling.
- Add Whipped Topping and Chips: After chilling, gently spread the thawed whipped topping over the surface of the cake, creating an even, creamy layer. Sprinkle the 1 cup of Andes creme de menthe baking chips on top for a festive touch and extra minty chocolate flavor.
- Final Chill and Serve: Return the cake to the refrigerator and chill for an additional 4 hours before serving. This final refrigeration step ensures the flavors meld together beautifully and the cake is perfectly set for slicing and serving.
Notes
- For best results, allow the cake to fully absorb the Irish cream mixture by refrigerating for the recommended time.
- You can substitute the whipped topping with homemade whipped cream if preferred.
- Use Andes creme de menthe baking chips or any mint-flavored chocolate chips for an authentic taste.
- This cake can be made a day ahead, making it an excellent option for parties or holidays.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Irish Cream Chocolate Poke Cake, Mint Chocolate Cake, Dessert, Irish Cream Dessert, Cake with Whipped Topping, Holiday Desserts
