Tipsy Irish Mudslide Poke Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
• Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
• Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
• For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

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.

Steps:

• 1. Bake the cake according to the instruction on the box in a 9x13" pan. Allow to cool for 10 minutes. While your cake is cooling, prepare your ganache. In a heat proof bowl, combine the chocolate chips and heavy cream. Place on top of a pot of simmering water on medium high heat. Allow the chocolate to begin to melt and stir with a whisk to combine.
• 2. Whisk until chocolate and cream are completely melted and mixed together. Remove from heat and immediately whisk in 1 tablespoon of Baileys liquor. Drizzle the ganache over top of the cake. In a separate bowl, combine the instant chocolate pudding and milk together.
• 3. Whisk until well combined. Before the pudding sets, while it is still pourable, dump the pudding over top of the cake and spread with a spatula if necessary.Allow the pudding and cake to set in the fridge for at least an hour. In the meantime,Take the end of a wooden spoon or another round object and poke holes all over the top of your cake. you can prepare your mousse.
• 4. MOUSSE: In a medium sized bowl, combine the chocolate pudding mix with the milk and liquors. Whisk together until combined. Put in the fridge to set while your cake is setting as well.
• 5. Once your cake is ready, remove the mousse from the fridge. Use a spatula to fold in an entire container of cool whip. Spread the mousse over top of cake. I topped the cake with additional chocolate shavings.

Steps:

• In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
• Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
• Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
• Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.