1. Preheat oven to 350°F. Place oven rack in the middle of the oven.
2. Spray a 9X13 inch cake pan with non stick baking spray and set aside.
3. Add the flour, sugar, cocoa, baking powder and salt to a large bowl and whisk until combined, or add to the bowl of a
stand mixer and whisk on low.
4. In another medium bowl combine Baileys Irish Cream, vegetable oil, vanilla extract and eggs and whisk until fully
5. Add the wet ingredients to the dry ingredients and beat on medium speed until well combined.
6. Slowly add the hot water to the batter and mix on low speed until well combined. Make sure to stop and scrape down
the sides and bottom of the bowl with a spatula.
7. Pour batter into the prepared pan and bake for 30 32 minutes, or until a toothpick comes out with just a few moist
crumbs. I baked mine for exactly 30 minutes.
8. Remove cake from oven. Using the end of a spatula or a large straw, even a pen will work if you don't have anything
on hand, poke holes all over the cake.
Baileys Chocolate Mixture:
1. In a medium, microwave safe bowl, combine chocolate chips and sweetened condensed milk. Heat in the microwave
until hot for about 1 minute, stir and heat 30 seconds or more if needed. Whisk until combined, smooth and shiny.
Whisk in the Baileys Irish Cream until fully combined.
2. Pour the chocolate Baileys mixture all over the cake and spread it into the holes. Allow the cake to completely cool
before topping it with whipped cream.
Chocolate Baileys Whipped Cream Topping:
1. Add the heavy whipping cream, powdered sugar, cocoa and Baileys Irish Cream to a large mixer bowl. Whip on high
speed until stiff peaks form and the whipped cream holds its shape.
2. Spread the whipped cream on top of the cooled cake, garnish with shaved chocolate, fresh raspberries and finish with
3. Refrigerate cake for at least 6 8 hours before serving.