Ingredients
Scale
For the cake:
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) unsweetened dutch cocoa powder
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Baileys Irish Cream
- 1 teaspoon vanilla
- 1/4 cup (180ml) boiling water
For the gooey chocolate “poke” layer:
- 1/2 cup Bailey’s Irish Cream
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) dark chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla
For the topping:
- 2 cups whipping cream
- 1/4 cup dutch cocoa powder
- 1/2 cup powdered sugar
- 1/2 Tablespoon cornstarch (to stabilize the whipped cream)
- 2 Tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 300 F. Spray the bottom and sides of a 13 x 9 x 2 inch pan with cooking spray (or use butter or oil to grease the pan).
- In a large mixing bowl, combine all the dry ingredients for the cake. Stir in all the liquid ingredients except the water, then add the water at the end, stirring to incorporate into the batter.
- Pour the batter into the prepared pan and bake for 40 – 55 minutes or until a wooden pick inserted in the center comes out mostly clean.
- Remove the cake from the oven and use the bottom of a wooden spoon or other round utensil to poke holes in the cake all over. Put the 1/2 cup Bailey’s, sweetened condensed milk and chocolate chips in a microwave safe bowl and microwave for 90 seconds. Stir until the chocolate is incorporated and there are no chunks left. If needed, microwave another 30 seconds, then stir some more.
- Pour this fudgy sauce over the warm cake, spreading it over to cover and drip into the poked holes.
- Put the cake in the fridge or other cool place to chill. Once it is completely cool, whip the cream until soft peaks start to form, then stir in the cocoa, powdered sugar, cornstarch, Bailey’s and vanilla. Beat a little more until there are stiff peaks and everything is mixed together well, using a spatula to scrape the sides of the bowl and incorporate everything nicely.
- Spread the whipped cream over the cake. If desired, sprinkle the top with mini chocolate chips and/or a drizzle of chocolate syrup.
- Store covered in the fridge until serving time.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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