Chocolate Guinness Poke Cake
This chocolate Guinness poke cake isn't only filled with Guinness, but there's Baileys Irish cream in it too! The homemade chocolate cake is so moist and tender. It's filled with boozy chocolate pudding and topped with a Baileys cream cheese whipped cream frosting.
Servings: 15 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11.2 ounce full bottle Guinness beer room temperature
- 1/2 cup vegetable oil
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
Pudding
- 3.9 ounces instant chocolate pudding mix
- 1 1/2 cups whole milk
- 1/4 cup Baileys Irish Cream
Frosting
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 3 tablespoons Baileys Irish Cream
- 1 1/2 cups heavy whipping cream whipped to stiff peaks
Instructions
Cake
- Preheat oven to 350 degrees F. Spray a 9x13 pan with non-stick cooking spray.
- Add the 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon saltinto a bowl. Whisk to combine.
- In a separate mixing bowl, whisk together the 11.2 ounce full bottle Guinness beer, 1/2 cup vegetable oil, beaten 2 eggs, 2 teaspoons vanilla extractand 1 cup full-fat sour cream until it comes together.
- Add the dry ingredients into the large bowl of wet ingredients. Whisk until most or all of the lumps out. Scrape the sides and bottom of the bowl and incorporate all of the flour.
- Pour into the prepared 9x13 pan. Place into the oven for 1 hour to 1 hour and 5 minutes until done. Use the toothpick test to check to see if it's done. Let cool completely.
- Using a wooden spoon with a round handle, add 4 to 5 rows of holes and 4 holes per a row into the cooled cake.
Pudding
- In a medium bowl, add the 3.9 ounces instant chocolate pudding mix, 1 1/2 cups whole milk, and 1/4 cup Baileys Irish Cream. Whisk for 2 minutes until thickened.
- Pour the pudding into the holes and on top of the cake. Spread it out using a spatula.
Frosting
- In a mixing bowl, add in 8 ounces cream cheese and 1 cup powdered sugar. Beat with hand mixer on medium until incorporated.
- Add in the 3 tablespoons Baileys Irish Cream and mix until combined.
- Fold in the fresh whipped cream from the 1 1/2 cups heavy whipping cream that was whipped to stiff peaks.
- Spread on top of the pudding layer on the cake.
- Add sprinkles to the top and refrigerate for about 2 hours to allow the pudding and frosting to firm up.
- Cut and serve!
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 504kcal | Carbohydrates: 61g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 285mg | Potassium: 217mg | Fiber: 2g | Sugar: 42g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1.7mg
