Boozy Chocolate Poke Cake
Infuse this Guinness cake with Baileys Original Irish Cream for a St. Paddy's Day treat your guests will crave!
- 2 cups all-purpose flour
- 3⁄4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3⁄4 cup unsalted butter, room temperature
- 1 & 1⁄2 cups granulated sugar
- 1⁄2 cup packed brown sugar
- 1 cup sour cream, divided
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup Guinness Draught Stout
- 1⁄4 cup Baileys Irish Cream
- 1 & 1⁄4 cups melted vanilla ice cream
- 2 cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Preheat oven to 350oF (325oF for convection ovens). Coat a 9x13-inch baking dish with nonstick spray.
- Whisk together flour, dark cocoa powder, baking powder, and kosher salt in a medium bowl. Set aside.
- Combine butter and both sugars in a large bowl. Using a hand mixer, beat on high for 2–3 minutes. Beat in 3⁄4 cup sour cream and vanilla extract. Beat in eggs.
- Mix in half of the flour mixture. Mix in Guinness Draught Stout. Mix in the rest of the flour.
- Pour cake batter into prepared baking dish. Bake for 30–35 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.
- Remove from oven and let cake cool. Using the handle of a wooden spoon, poke holes all over the cake.
- Whisk together Baileys Irish Cream and melted vanilla ice cream. Pour mixture over cake, being sure to fill the holes. Use a silicone spatula to spread liquid evenly.
- Combine heavy whipping cream and 1⁄4 cup sour cream in a bowl. Using a hand mixer, beat on high until soft peaks form. Spread whipped cream evenly over cake.
- Refrigerate for 3 hours.
- Combine chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring in between, until smooth. Drizzle cake with melted chocolate.
- Slice and serve!