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Guinness Chocolate Poke Cake Recipe

★★★★★

5 from 79 reviews
  • Author: Julian
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This Guinness Chocolate Poke Cake is a rich, moist dessert featuring a luscious blend of Guinness stout and cocoa powder. The cake is baked to perfection, then poked and soaked with extra Guinness for added flavor and moisture. Topped with sweet whipped cream and drizzled with chocolate syrup, this decadent treat is perfect for any chocolate lover looking to impress.

Ingredients

Scale

Cake Ingredients

  • 1 cup Guinness stout
  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Additional

  • Chocolate syrup for drizzling
  • Additional Guinness stout for drizzling over cake

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13 inch baking pan to prevent the cake from sticking during baking.
  2. Simmer Guinness and Cocoa: In a saucepan over medium heat, simmer the Guinness stout. Once hot, whisk in the cocoa powder until the mixture is smooth and well blended, then remove from heat.
  3. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt to ensure an even mixture without lumps.
  4. Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
  5. Mix Batter: Pour the cocoa-Guinness mixture into the dry ingredients, then add the wet ingredient mixture. Gently fold everything together just until combined, being careful not to overmix to keep the cake tender.
  6. Pour Batter: Transfer the batter evenly into the prepared baking pan, smoothing out the top with a spatula.
  7. Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  8. Cool and Poke: Allow the cake to cool for about 10 minutes. Then, using the back of a wooden spoon, poke holes all over the surface of the cake to prepare for the soaking step.
  9. Drizzle Guinness: Drizzle additional Guinness stout evenly over the entire surface of the cake, allowing it to seep into the holes for enhanced moisture and flavor.
  10. Whip Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form, perfect for spreading.
  11. Top Cake: Spread the whipped cream evenly over the cooled cake surface, covering it completely.
  12. Finish and Serve: Just before serving, drizzle chocolate syrup over the whipped cream topping for an extra touch of chocolate decadence.

Notes

  • Ensure the Guinness is fully cooled before mixing with eggs to prevent cooking the eggs prematurely.
  • Use room temperature eggs and buttermilk for better batter consistency.
  • Feel free to substitute heavy cream with coconut cream for a dairy-free version.
  • This cake tastes even better the next day as the flavors meld together.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Guinness chocolate cake, poke cake, chocolate dessert, moist cake, Irish stout cake, whipped cream topping, chocolate drizzle

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Find it online: https://juliandempsey.com/guinness-chocolate-poke-cake-recipe/