This delectable Chocolate Caramel Poke Cake is a favorite for many reasons. Not only is it delicious and moist, but it’s also impressively flavorful and looks stunning when served. Despite all of these great qualities, the best part about this recipe is that it’s incredibly easy to make.
How to make Chocolate Caramel Poke Cake
To start, simply choose your preferred recipe for chocolate cake. I go here with one of my favorites, a moist chocolate cake batter I use for many of my recipes. You can also find it in recipes like this Chocolate Rose Cake or Chocolate Mocha Fault Line Cake. Once the cake has been baked and is still warm, poke holes all over the surface with the handle of a wooden spoon. This step is crucial because it allows the filling to seep into the cake and infuse it with flavor and moisture.
Next, fill the holes with your desired filling. For this recipe, we recommend using either dulce de leche or sweetened condensed milk for a rich and creamy taste. However, you can also get creative and experiment with other fillings, such as pudding, fruit jelly, Nutella, or even caramel sauce. The possibilities are endless, which means you can customize this cake to your liking and create different variations every time you make it.
Finally, top the cake with a layer of salted caramel whipped cream, which provides the perfect finishing touch. This whipped cream is easy to make and adds a delightful caramel flavor that complements the chocolate cake and filling perfectly.
Overall, the Chocolate and Caramel Poke Cake is an excellent choice for dessert or a special occasion, as it’s easy to make and can be customized to suit anyone’s taste preferences. Whether you’re a fan of chocolate, caramel, or anything in between, this cake is sure to please your taste buds and impress your guests.
Hope you will try this easy chocolate cake, and don’t forget to share the photos with me on Instagram if you do. Enjoy!
Other caramel recipes you may like to try
If you like caramel as much as we do take a look at our full collection of Caramel Recipes. You’ll find plenty of inspiration for preparing desserts with this versatile and delicious salted caramel sauce.
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 salted 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.