Instructions
Step 1: Bake the chocolate cake according to the package instructions in a 9×13-inch pan. Let it cool for about 10 minutes.
Step 2: Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
Step 3: In a bowl, whisk together sweetened condensed milk and Baileys Irish Cream. Slowly pour this mixture over the cake, letting it seep into the holes. Refrigerate for at least 1 hour.
Step 4: For the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the chilled cake.
Step 5: Make the ganache by heating the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Drizzle over the whipped topping.
Step 6: Sprinkle chocolate chunks or chips over the top. Slice, serve, and enjoy!
Storage Information
Store the cake covered in the refrigerator for up to 4 days. For best texture, serve chilled. You can also freeze slices tightly wrapped for up to 1 month; thaw in the fridge before serving.
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