Description
This Decadent Guinness Chocolate Poke Cake is a rich and moist chocolate cake infused with the deep, malty flavors of Guinness stout. Topped with a luscious semi-sweet chocolate glaze that seeps into the cake’s poked holes, this dessert perfectly balances sweetness and richness for an indulgent treat that’s sure to wow your guests.
Ingredients
Scale
Cake Ingredients
- 1 cup Guinness stout
- 1 cup sugar
- 3/4 cup cocoa powder
- 1/2 cup butter
Glaze Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
- Prepare Baking Dish: Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, cocoa powder, and a pinch of salt until well combined.
- Melt Butter and Combine with Guinness: Melt the butter and mix it with the Guinness stout until fully combined, creating the wet base for the cake.
- Add Dry Ingredients to Wet: Gradually stir the dry ingredients into the wet butter and Guinness mixture, mixing gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top, and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use a skewer or fork to poke holes evenly across the cake every couple of inches.
- Make Chocolate Glaze: In a saucepan over low heat, combine the heavy cream and semi-sweet chocolate. Stir continuously until the mixture is smooth, glossy, and well blended.
- Pour Glaze Over Cake: Pour the warm chocolate glaze generously over the poked cake, allowing it to seep deep into the holes for maximum flavor and moisture.
- Final Cooling: Let the cake cool completely to room temperature, allowing the glaze to set before slicing and serving.
Notes
- For best results, use fresh Guinness stout and high-quality semi-sweet chocolate.
- You can substitute butter with margarine or a vegan butter alternative if desired, but this recipe is not vegan due to heavy cream.
- Ensure the cake is fully cooled before slicing to avoid glaze running.
- This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
