BAILEY'S CHOCOLATE POKE CAKE
A deliciously boozy cake, this Baileys Chocolate Poke Cake is filled with a Baileys vanilla pudding and all topped off with a Baileys infused frosting!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 2h48m
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions.
- When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.
- In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.
- Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.
- To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.
- Spread over cooled cake and top with sprinkles and chocolate shavings if desired.
- Cut and serve.
Nutrition Facts : Calories 391 kcal, Carbohydrate 45 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 374 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
IRISH CREAM POKE CAKE
This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
- Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
- Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
- Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
- About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
- Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
- For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
- Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.
BAILEY'S IRISH CREAM CAKE
This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.
Provided by LiisaN
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Sift dry ingredients together.
- Beat egg, oil, buttermilk, liqueur, coffee together.
- Add to the dry ingredients; beat together for about 3 minutes.
- Pour into greased/floured 10" springform pan or 9x13 pan.
- Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
- Cool.
- Frosting: beat ingredients together until stiff.
- Turn cake out onto a plate and frost with whipped cream mixture.
- Sprinkle with chocolate curls.
BAILEY'S CHOCOLATE MOUSSE CAKE
This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 1 x 9 inch cake
Number Of Ingredients 9
Steps:
- Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
- Melt the chocolate in a bowl over a pan of simmering water.
- Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
- Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
- When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.
Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2
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