Chocolate Caramel Poke Cake

Chocolate Caramel Poke Cake

Watch the video for this recipe:

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.

 

Related Posts:
Banoffee Pie
Chocolate Rose Cake
Caramel Carrot Cake

 

 

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Ingredients
  • Makes about 12-15 servings
  • Chocolate Cake
  • 1 3/4 cup (220g) all-purpose flour
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 tsp (12g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 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
  • For Filling
  • 1 can (14oz-397g) Caramel sweetened condensed milk (dulce de leche) or sweetened condensed milk
  • Caramel Sauce
  • 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 1/2 cups (360g) whipping cream, chilled
  • 1/3 cup (80g) caramel sauce
  • For Decorating
  • Remaining caramel sauce, melted
  • Mini semisweet chocolate chips or grated chocolate
Directions
  1. Prepare the chocolate cake: Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 x13 inch (23x33cm) pan.
  2. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
  3. 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.
  4. Pour the batter into the prepared pan.
  5. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs attached.
  6. Remove the cake from the oven and while still warm poke the cake with the handle of a wooden spoon. 
  7. Fill the holes with caramel sweetened condensed milk (dulce de leche). Refrigerate for about 1 hour.
  8. 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.
  9. Remove the pan from the heat and add the cream. It will bubble a little bit.
  10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
  11. Remove from heat and add vanilla, butter and salt. Stir well until smooth. Cool to room temperature.
  12. Whip chilled cream until stiff peaks form. Slightly incorporate 1/3 cup (80g) of caramel sauce.
  13. Spread evenly over the top of the cake.
  14. Melt the remaining caramel and drizzle on top. Use a toothpick to create swirl.
  15. Refrigerate the cake until ready to serve.
  16. Decorate with mini semisweet chocolate chips or grated chocolate.
Chocolate Caramel Poke Cake-1
Nutrition facts 1 Serving of 15 - Calories:423, Fat:20.7g, Saturated Fat:9.6g, Carbohydrates:57.3g, Sugar:42.2g, Fiber:2.4g, Protein:6.7g, Cholesterol:65mg, Vitamin D 3mcg, Calcium 126mg, Iron 2mg, Potassium 266mg,daily values are based on a 2000 cal diet
On January 16, 2018 at 10:44 am, Kayle said...
ahhh I love how moist and delicious this is-chocolate and caramel are so decadent!
On January 16, 2018 at 12:41 pm, word cookies answersaz said...
WOw look so delicious. I like what you do. Thaks
On January 16, 2018 at 08:43 pm, Karly said...
Wowza. This looks INCREDIBLE. Seriously cannot get over how good it looks- pinning right now so I never forget!
On February 23, 2018 at 08:31 pm, ludo king said...
Thank you for posting such a great article! I found your website perfect for my needs. It contains wonderful and helpful posts. Keep up the good work!
On May 02, 2018 at 08:11 am, qarniq07 said...
Can I use baking powder instead of baking soda?
Re:

Hello.

When the recipe contains yogurt or buttermilk it is better to use baking soda.

On August 19, 2018 at 10:51 pm, facebook video said...
It’s really awesome. I love it.very interesting and meaningfull post. I got some very important views in your post which are very good and applicable for me. I just wish that I’ll see your another post very soon. I am waiting for that
On December 23, 2018 at 02:36 am, kit said...
I have made this recipe 4 times now. It's AMAZING. The whole family loves it. I use the cake recipe for other projects also like brownies, they taste divine. I would like to do something new with it, like put meringue on top instead of whip cream, what do you say? Do you think it's a good idea?
On March 06, 2019 at 10:04 am, Sara said...
Hello, I would love to make that cake, but I need to make it a bit bigger (cause we are a big group at home). Double the ingredients is a bit too big, but I don´t know if possible to add one more egg and a bit more flour without touching the rest of the wet ingredients. Don´t know if it make sense on your recipe ?... thanks for any advice you can give me!!!
On April 17, 2019 at 10:30 pm, Hina said...
Hi. I just love your recipes. They turn out so amazing and super yummy. Planning to try this one out but I dont have buttermilk. What can I substitute it with?
On October 11, 2019 at 11:59 am, Candy said...
I really think this would be a great recipe, BUT.... just FYI there are ads all over the content and it makes it impossible to read the recipe in general. I can print off the recipe and I did, but it is very sad to want to like an article/recipe and there are ads everywhere so you get more irritated than anything else. Even with ad and pop up blockers installed. I can't wait to try the recipe, but just letting you know what the website looks like from the outside.
On November 28, 2019 at 11:52 pm, Rona said...
This recipe is a hit! Multiple times I've made and never fails. Thank you for sharing.
On March 28, 2020 at 03:39 am, R said...
What can I use instead of buttermilk (can’t find it instore) and Its quantity please?

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