Boozy Chocolate Poke Cake

Janet is turning 60 on Sept 3rd. We had a surprise party for her on the Saturday before! And every good party needs a good cake! So I made this Boozy Cake for Janet. 

It's involved and you do need to plan a little (like get your ice cream out to melt).

This cake was RIGHTEOUS! So good. I highly recommend making this for anyone you love...or you could make it for someone you hate and NOT give it to them. 

The other benefit is you have left over Guinness. I mean you have to buy a 6 pack and you only use like a cup...

Boozy Chocolate Poke Cake
Recipe from BuzzFeed
Serves 15

Photo from thefeed.com

2 c all-purpose flour
3/4 c dark cocoa powder
1 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter, room temperature
1 & 1/2 c granulated sugar
1/2  packed brown sugar
1  sour cream, divided
2 tsp vanilla extract
3 large eggs
1 c Guinness Draught Stout
1/4 c Baileys Irish Cream
1 & 1/4 c melted vanilla ice cream
2 c heavy whipping cream
1 c semi-sweet chocolate chips
1 T coconut oil

Preheat oven to 350F. 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!