Chocolate caramel poke cake
This Chocolate Caramel Poke Cake combines a moist chocolate cake infused with a rich caramel topping, creating a delightful dessert. Perfect for special occasions, it features alternating layers of chocolate and caramel flavors that melt in your mouth.
Cook time 70 min
Prep time 55 min
Ingredients:
1/2 cup dark chocolate1/2 cup butter
3/4 cup sugar
3 eggs
1 cup self-raising flour
1/2 cup almonds
1/3 cup dry cocoa powder
1 cup milk chocolate
1/2 cup heavy whipping cream
1/2 cup light sour cream
1 tsp salt
Indulge in the delectable combination of chocolate and caramel with this Chocolate Caramel Poke Cake. This dessert features a rich, moist chocolate cake that is poked to allow a luscious caramel sauce to seep throughout, creating a melt-in-your-mouth experience with every bite. Perfect for special occasions or as a delightful treat, this cake is sure to impress chocolate lovers.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a microwave-safe bowl, melt 1/2 cup dark chocolate and 1/2 cup butter in the microwave. Heat in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, combine 3/4 cup sugar and 3 eggs. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Gradually add the melted chocolate and butter mixture to the egg mixture, mixing until well combined.
Slowly add 1 cup self-raising flour, 1/2 cup finely chopped almonds, and 1/3 cup dry cocoa powder to the wet mixture. Mix on low speed until just combined and smooth.
Pour the batter into the prepared baking pan. Spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
In a small saucepan over medium heat, melt 1 cup milk chocolate. Once fully melted, add 1/2 cup heavy whipping cream, 1/2 cup light sour cream, and 1 tsp salt. Stir continuously until the mixture is smooth and slightly thickened.
Once the cake is done baking, remove it from the oven and let it cool for about 15 minutes. Use the handle of a wooden spoon to poke holes all over the top of the cake, spacing them about 1 inch apart.
While the cake is still mildly warm, pour the caramel topping over the cake, making sure to fill the holes. Spread the topping evenly over the surface.
Allow the cake to cool completely, then refrigerate for at least 2 hours or until the caramel topping is set. Cut into squares and serve.
This Chocolate Caramel Poke Cake is a showstopper that is both decadent and satisfying. The interplay between the rich chocolate and the sweet caramel creates a dessert that is hard to resist. Whether you're serving it at a party or enjoying it as a nightly treat, this cake offers a delightful ending to any meal.
Chocolate caramel poke cake FAQ:
Use a 9x13 inch baking pan for this Chocolate Caramel Poke Cake. It ensures even baking and provides enough space for the cake to rise and the caramel to seep in.
The cake is done when a toothpick inserted into the center comes out clean. This typically takes about 25-30 minutes at 350°F (175°C).
You can substitute dark chocolate with semi-sweet chocolate if preferred, but it may slightly alter the flavor and sweetness of the cake.
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days, and chilling helps the caramel topping set properly.
If you don't have self-raising flour, you can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Cooking Tips:
- Quality Chocolate: Use high-quality dark and milk chocolate for the best flavor and texture in your cake.
- Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature before mixing. This helps to create a smooth and even batter.
- Poking Holes: When poking holes in the cake for the caramel sauce, use the handle of a wooden spoon or a skewer. Make sure the holes are evenly spaced for the sauce to distribute well.
- Caramel Sauce: Prepare the caramel sauce ahead of time and let it cool slightly before pouring over the cake. This prevents the cake from becoming too soggy.
- Storage: Store the cake in an airtight container in the refrigerator. Allow it to sit at room temperature for about 30 minutes before serving for the best texture and flavor.
Nutrition Facts
16 ServingsCalories 320kcal
Protein 6g
Carbohydrates 33g
Fiber 3.17g
Sugar 20g
Fat 20g
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