Chocolate Caramel Poke Cake is a delicious, moist cake that tastes pretty impressive for the little effort it implies. Use your favorite recipe for chocolate cake, poke holes while still warm, fill with dulce de leche or simply sweetened condensed milk and top with caramel ice cream.
Source: Home Cooking Adventure
Ingredient
Makes about 12-15 servings
Cake
1 3/4 cup (220g) all-purpose flour
3/4 cup (90g) unsweetened cocoa powder
2 teaspoons baking soda (12g)
1/2 teaspoon (3g) salt
1 1/2 cups (300g) sugar
2 eggs
1/2 cup (110g) vegetable oil
1 cup (240g) buttermilk
2 teaspoons (10g) vanilla extract
1 cup (240ml) of hot water
To fill
1 can (14oz-397g) Caramel sweetened condensed milk (dulce de leche) or sweetened condensed milk
Caramel Sauce
1/2 cup (100g) sugar
2 tablespoons (30ml) water
1/4 cup (60g) whipped cream
1 tablespoon 14g) unsalted butter, room temperature
1 teaspoon (5g) vanilla extract
1/2 teaspoon (3g) salt
Caramel Whipping Cream
1 1/2 cups (360g) whipping cream, chilled
1/3 cup (80g) caramel sauce
To decorate
Leftover caramel sauce, melted
Chocolate chips or grated chocolate
1.Prepare the chocolate cake: Preheat oven to 350F (180C). Grease with butter and dust with flour in a 9 x 13 inch (23 x 33cm) pan.
2. Mix flour, cocoa powder, baking soda and salt in a large bowl.
3. In another bowl, mix sugar with eggs and oil until combined. Mix buttermilk and vanilla extract. Mix flour mixture until well combined. Add hot water and mix to combine. The dough will have a thick consistency.
4. Pour the batter into the prepared pan.
5. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean or has a few crumbs attached.
6. Remove the cake from the oven and while it is still warm, poke the cake with a wooden spoon.
7. Fill the holes with caramelized condensed milk (dulce de leche). Place in the fridge for about 1 hour.
8. Meanwhile prepare the caramel sauce. Place sugar and water in a medium heavy-bottomed saucepan, cook over medium-high heat, stirring without stirring, and cook until sugar is melted and caramelized.
9. Remove the pan from the heat and add the cream. It will bubble a bit.
10. Cook for about 1 minute, stirring constantly with a wooden spoon until smooth.
11. Remove heat and add vanilla, butter and salt. Stir until smooth. Cool to room temperature.
12. Beat cold cream until stiff peaks form. Add a little cup (80g) of caramel sauce.
13. Evenly spread the top of the cake.
14. Melt remaining caramel and pour over. Use toothpick to create swirl.
15. Refrigerate the cake until ready to serve.
16. Garnish with chocolate chips or grated chocolate.
