Oven, Baking dish, Mixing bowl
Preheat the oven to 350°F. In a large bowl, mix together chocolate cake mix, eggs, vegetable oil & 1 cup of water. Whisk until thoroughly combined, about 2 min.
Grease a 9x13 baking dish. Transfer batter into the baking dish in an even layer. Bake according to package instructions, about 25 min.
In a bowl, combine half of the sweetened condensed milk, half of the instant espresso & Irish cream liqueur. Whisk to combine & set aside.
In another large bowl, add heavy cream. Use an electric hand mixer or immersion blender to whip the cream on high until it forms firm peaks, about 3-4 min. You can also whisk by hand for about 8-10 min.
Add the remaining sweetened condensed milk & remaining instant espresso to the whipped cream. Gently fold it in with a spatula. Store in the refrigerator until the cake is ready to be frosted.
Remove the cake from the oven. Check for doneness by sticking a toothpick in the center. When it comes out clean, the cake is ready! Cool for 20 min.
Using the back of a wooden spoon, poke holes in the cake every 2 inches.
Drizzle the Irish cream liqueur mix over top, carefully filling the holes. Cover with plastic wrap & refrigerate for 20 min.
Remove the cake from the fridge. Spread the chilled whipped topping over the cake.
Top with mini chocolate chips, slice & serve. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Irish Cream Poke Cake" contains 621 Energy, 57 g of Fat, 42 g of Carbohydrates, 9 g of Protein, 1 g of Fiber.