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This Guinness Chocolate Poke Cake will knock your socks off! Moist chocolate cake soaked with a Guinness chocolate ganache and topped with Guinness chocolate whipped cream! It’s FULL of chocolate and Guinness without being over the top. I’m in love!
Guinness Chocolate Poke Cake
So if you know me well, you know there are just some foods I’m not a fan of. Tomatoes are one of them. I can’t even with the texture of their centers. So mushy. But chop them up and turn them into bruschetta and I’m all in.
Peanut butter is another one. Couldn’t stand it as a kid. I ate jelly sandwiches rather than peanut butter and jelly. #truth. Then one day I baked it into a cake and bam, I was on board. Bring on the peanut butter desserts! But don’t give it to me on a spoon. Not my fave.
And then there’s beer. Not even a chance. I have tried to like it. I have tried so hard. It’s so much cheaper to drink when you’re out. It’s so very social. And I totally envy someone when it’s all hot out and they throw back a beer and declare it to be the best thing they’ve ever tasted in the hot sun (I’m looking at you, mom). But I just can’t. I blame my dad. He doesn’t like it either.
But just like with peanut butter, if you bake it into a cake I’m all, “OMG YOU HAVE TO EAT THIS! IT’S SO GOOD!”
I’m not even joking. It’s so weird. Maybe it’s when you pair the beer with chocolate that works for me? I don’t know but I’m telling you, after a few bites I craved this cake for a solid week.
What makes it even better is that it’s pretty easy to make. I love 9×13 cakes for that reason. And unlike other poke cakes on the blog, I did not start with a box mix. Nope, I upped my poke cake game and made it from scratch with Guinness.
Tips for Making Guinness Chocolate Poke Cake
It’s your typical awesome and moist cake. 😉 Creaming of the butter and sugar – not to be overlooked. Make sure you fully cream them. Eggs – check! Flour? Check! I also use sour cream. It’s the best way to add moisture and wonderful flavor to a cake. Can’t leave it out. Check! And of course cocoa. I used dark cocoa for the cake and regular for the whipped cream. I’m a weirdo. I love the dark cocoa with the Guinness and totally recommend it, but in whipped cream I prefer the color you get with regular cocoa. Either way is fine.
Once the cake is baked, poke it all over the top – hence “poke” cake. You can use the end of a wooden spoon, a straw, whatever you like. I have a long, old school knife sharpener that I use.
Then with the cake still nice at hot from the oven, microwave the chocolate filling ingredients together and pour all over the warm cake. Spread it evenly over the cake and let it soak right in. Allow the cake to sit, cool and soak for about an hour, then put in the fridge until completely cool.
The cake is topped with a whipped cream topping that is again kissed with chocolate and Guinness. Seriously, a Guinness lover’s dream. And perfect for St. Patrick’s Day, if you’re a fan of celebrating.
You might also like
Guinness Chocolate Mousse Cake
Guinness Chocolate Cheesecake
Guinness Chocolate Cupcakes
Guinness Chocolate Brownies
Smokey Bourbon Chocolate Cupcakes with Bacon Chocolate Bark
Guinness Floats
Chocolate Guinness Waffles
Guinness Chocolate Poke Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Guinness Chocolate Poke Cake will knock your socks off! Moist chocolate cake soaked with a Guinness chocolate ganache and topped with Guinness chocolate whipped cream! It’s FULL of chocolate and Guinness without being over the top. I’m in love!
Ingredients
GUINNESS CHOCOLATE CAKE
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 1/2 cup packed brown sugar (90g)
- 3/4 cup (180ml) sour cream
- 1 tsp vanilla extract
- 3 eggs
- 2 cups (260g) all purpose flour
- 3/4 cup (70g) dark cocoa powder (I use Hershey’s Special Dark Cocoa)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) Guinness Beer
CHOCOLATE FILLING
- 14 oz sweetened condensed milk
- 1 cup (180g) semi sweet chocolate chips
- 1/4 cup (60) Guinness beer
WHIPPED TOPPING
- 1 3/4 cups (420ml) heavy whipping cream
- 1/4 cup (60ml) Guinness Beer
- 1/2 cup (58g) powdered sugar
- 1/4 cup (29g) cocoa (I used regular natural unsweetened cocoa)
- 1/2 tsp vanilla extract
- Mini chocolate chips
- Chocolate sauce
Instructions
1. Grease a 9×13 cake pan and preheat oven to 350°F (176°C).
2. In a large mixing bowl, beat the butter and sugars together until light in color and fluffy, 3-4 minutes.
3. Add the sour cream and vanilla extract and mix until combined.
4. Add the eggs in two batched and mix until incorporated. Scrape down the sides of the bowl as needed to make sure everything is combined.
5. Combine flour, cocoa powder, baking powder and salt in a medium bowl.
6. Add half of the flour mixture to the batter and mix until combined.
7. Add the Guinness to the batter and mix until combined. Scrape down the sides of the bowl as needed to ensure everything is being combined.
8. Add the remaining flour mixture and mix until smooth.
9. Pour the cake batter evenly into the prepared cake pan and bake 32-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from oven and poke holes all over the top of the cake.
10. Place sweetened condensed milk, chocolate chips and Guinness in a microwave safe bowl. Microwave for about 30 seconds to 1 minute, until warm.
11. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
12. Pour chocolate mixture over the cake while still warm and spread to fill in holes.
13. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
14. To make whipped topping, whip heavy whipping cream and Guinness until it begins to thicken.
15. Add the powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
16. Spread whipped topping evenly over cooled cake.
17. Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 730
- Sugar: 73.2 g
- Sodium: 230.9 mg
- Fat: 34.5 g
- Carbohydrates: 97.6 g
- Protein: 11.6 g
- Cholesterol: 109.3 mg
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Enjoy!
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so poke the cake while its still warm and hot or let it cool off a little?
Either way would work really, but I’d suggest doing it while the cake is warm.
Hello! I tried this recipe and was surprised at how ‘dense’ the cake was. It was more of a brownie texture. Is there something i did wrong or is the cake supposed to have that density?
Hmm, it’s possible that something wasn’t quite right. You definitely want to be sure to full cream the butter and sugar to add air to the batter. That said, it is a denser cake than some.
OK thanks! 🙂 I didnt use room temperature butter and that may have made a difference too.
What is the difference between dark cocoa and natural cocoa? Is there a difference. Can I just use cocoa?
There is a difference. Certainly there’s a flavor difference, but also they can change the way a cake bakes sometimes. In this case, you could use either.
Have you ever tried this as cupcakes?
I have tried a similar version of this cake as cupcakes, but not this one specifically. I *think* it’d be ok, but you’d have to try it to know for sure.
Do you mean 1/2 cup packed brown sugar? I’m not sure why you’d pack it after it’s been measured.
Well played Jen, you are correct. Packed brown sugar.
I don’t use beer for my religious matters so please tell me what should I use instead?
There are two options – 1. you can use this recipe for a regular chocolate poke cake. 2. replace the beer in the cake with 1/2 cup water and 1/2 cup milk, then just leave it out of the filling and topping.
Hmm, can you use a chocolate stout instead of Guinness? Nothing against the stuff, but I can’t find it in a single can or bottle, and I’m not wanting to drink Guinness for the BBQ I’d be taking this too.
I’m not sure if it’d change it or not. Guinness is fairly carbonated? Would the stout be?
My mouth is watering. I’m gonna have to go and seek out a lot of guiness because I’m pretty sure everyone in my house will demolish these. Thank you for sharing this wonderful recipe!
Hi Lindsay, can you let me know what the size of a round equivalent tin would be? Thank you. This looks fab!
I’ve made this cake as two 8 inch round cakes before. You could also cut the recipe in half and make one 8 inch cake, or even a thinner 9 inch. If you make two 8 inch cakes (or cut in half for one), it bakes for about 33-36 minutes.
Oh my Guinness three ways in this cake! This looks crazy good!! And I agree I love the ease of a 9×13 cake!
Lindsay, I don’t even like chocolate much, but I’d love a big piece of this beauty right now! With a nice cup of decaf. And I’m happy to see no “box cake” was used. One rarely sees a cake called “poke cake” that does not start with a cake mix.
This is poke cake is fabulous!! My favorite way to enjoy Guinness is in a chocolate cake!!
That is just perfect! I can’t even imagine taking that first forkful. Yum over yum!
This is the best ! I love it. Shew, my mouth is watering 🙂 Pinned and will be made for sure….and soon 🙂
Am I dreaming?! Oh my gosh this Poke Cake looks sooooooooo delish. it is like impossible to stop starring! Anyone else having this problem 🙂 Love this, girl!
Wow. In your pic I can actually see where the poked part went and the gooey filling in there. Just happiness, right there.
I’m with you on beer. I’ve tried to like it, but all I can do it have a sip and be done. It’s just not my thing. But in cake, it’s totally my thing!