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.

Level: Easy
Total: 3 hr 20 min (includes cooling and chilling time)
Active: 35 min
Yield: 8 to 10 servings

Ingredients

One 16.5-ounce box chocolate cake mix, plus required ingredients

3 tablespoons instant espresso powder

One 14-ounce can sweetened condensed milk

One 3.4-ounce box instant vanilla pudding mix

2 cups heavy cream

1/2 cup plus 2 tablespoons Irish cream liqueur

1/4 cup confectioners’ sugar, sifted

1/2 cup semisweet chocolate chips

1/2 cup chocolate covered espresso beans, coarsely chopped

Directions

  • 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.

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Irish Cream Poke Cake