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creamy non alcoholic stout chocolate poke cake

Creamy Non Alcoholic Stout Chocolate Poke Cake

This creamy non alcoholic stout chocolate poke cake recipe offers a delightful, rich chocolate flavor without the alcohol, making it perfect for anyone to enjoy. It’s incredibly useful for parties, holidays, or simply satisfying a chocolate craving with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 ounces) chocolate cake mix plus ingredients listed on the box, typically eggs, oil, and water
  • 1 can (14.9 ounces) non-alcoholic stout beer
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup butter
  • 1/4 cup milk

Equipment

  • 9x13 inch baking pan
  • Wire rack
  • Wooden spoon or fork
  • Medium Saucepan

Method
 

  1. Preheat your oven to the temperature specified on your chocolate cake mix box. Grease and flour a 9x13 inch baking pan. Prepare the cake batter according to the package directions, using the eggs, oil, and water.
    1 box (15.25 ounces) chocolate cake mix
  2. Pour the prepared cake batter evenly into the prepared baking pan. Bake for the time recommended on the cake mix box, or until a toothpick inserted into the center comes out clean.
    1 box (15.25 ounces) chocolate cake mix
  3. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes.
  4. While the cake is still warm (but not piping hot), use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make the holes about 1 inch apart, going down about half an inch into the cake. This is crucial for the creamy stout mixture to soak in.
  5. Open your can of non-alcoholic stout. Gently pour the entire can of non-alcoholic stout over the poked cake, allowing it to seep into the holes. Don't worry if there seems to be some liquid remaining on the surface; it will be absorbed.
    1 can (14.9 ounces) non-alcoholic stout beer
  6. In a medium saucepan over medium heat, combine the heavy cream, powdered sugar, and vanilla extract. Whisk until smooth.
    1/2 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
  7. Add the semi-sweet chocolate chips and butter to the saucepan. Continue to cook and stir gently until the chocolate chips and butter are completely melted and the sauce is smooth and glossy.
    1/2 cup semi-sweet chocolate chips, 1/4 cup butter
  8. Gradually whisk in the milk until the sauce reaches your desired consistency. Finally, stir in about 1/4 cup of the non-alcoholic stout that's already on the cake (or a little extra from the can if you prefer a stronger stout flavor in the sauce) into the chocolate sauce. Make sure the sauce is well combined and smooth.
    1/4 cup milk, 1 can (14.9 ounces) non-alcoholic stout beer
  9. Pour the warm chocolate stout sauce evenly over the cake, allowing it to fill the poked holes and coat the top of the cake.
  10. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight. This allows the cake to fully absorb the flavors and the sauce to set.
  11. Before serving, you can add whipped cream, more chocolate shavings, or a dusting of cocoa powder for an extra touch of elegance.

Notes

Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or gently warm individual slices in the microwave.