This Chocolate and Caramel Poke Cake is a delicious, moist, flavorful cake that is quite impressive for the little effort it implies. Use your favorite recipe for chocolate cake, poke holes while still warm, fill them with dulce de leche or simply sweetened condensed milk and top with caramel whipped cream.
Filling the holes bring extra moisture and flavor to each bite. The best part is that you can use various fillings, like pudding, fruit jelly, nutella, sweetened condensed milk, dulce de leche, and create different poke cake each time.
Chocolate Caramel Poke Cake
- 1 ¾ cup (220g) all-purpose flour
- 3/4 cup (90g) unsweetened cocoa powder
- 2 tsp (12g) baking soda
- 1/2 tsp (3g) salt
- 1 ½ cup (300g) sugar
- 2 eggs
- 1/2 cup (110g) vegetable oil
- 1 cup (240g) buttermilk
- 2 tsp (10g) vanilla extract
- 1 cup (240ml) hot water
- 1 can (14oz-397g) Caramel sweetened condensed milk (dulce de leche) or sweetened condensed milk
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) water
- 1/4 cup (60g) whipping cream
- 1 tbsp 14g) unsalted butter , room temperature
- 1 tsp (5g) vanilla extract
- 1/2 tsp (3g) salt
Caramel Whipping Cream
- 1 ½ cup (360g) whipping cream , chilled
- 1/3 cup (80g) caramel sauce
- Remaining caramel sauce , melted
- Mini semisweet chocolate chips or grated chocolate
- Prepare the chocolate cake: Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 x13 inch (23x33cm) pan.
- In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
- In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
- Pour the batter into the prepared pan.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs attached.
- Remove the cake from the oven and while still warm poke the cake with the handle of a wooden spoon.
- Fill the holes with caramel sweetened condensed milk (dulce de leche). Refrigerate for about 1 hour.
- Meanwhile prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
- Remove from heat and add vanilla, butter and salt. Stir well until smooth. Cool to room temperature.
- Whip chilled cream until stiff peaks form. Slightly incorporate 1/3 cup (80g) of caramel sauce.
- Spread evenly over the top of the cake.
- Melt the remaining caramel and drizzle on top. Use a toothpick to create swirl.
- Refrigerate the cake until ready to serve.
- Decorate with mini semisweet chocolate chips or grated chocolate.