Chocolate Caramel Poke Cake

Chocolate Caramel Poke Cake
Chocolate Caramel Poke Cake is a luscious dessert that combines moist chocolate cake with rich caramel sauce, creating a decadent treat that melts in your mouth. Known for its gooey texture and irresistible flavor, this cake is a crowd-pleaser that works beautifully for parties, celebrations, or simply indulging your sweet tooth. The beauty of this recipe lies in its simplicity, as the cake is “poked” to allow caramel and other fillings to seep in, ensuring every bite is bursting with flavor.

The History of Chocolate Caramel Poke Cake
Poke cakes originated in the 1970s as a creative way to add moisture and flavor to traditional cakes. Introduced by Jell-O, the original versions often used gelatin or pudding as the filling, creating vibrant and moist desserts. Over time, bakers expanded the idea by experimenting with other fillings, including caramel, chocolate, fruit syrups, and condensed milk. The Chocolate Caramel Poke Cake evolved as a natural pairing of two beloved flavors—chocolate and caramel—becoming a classic in its own right. Its rich, gooey texture and ease of preparation have solidified its place as a staple dessert in homes and bakeries alike.

Ingredients Breakdown

• Chocolate Cake Mix or Homemade Cake Base: Serves as the foundation of the dessert, offering a soft and moist texture.
• Sweetened Condensed Milk: Adds sweetness and helps the caramel soak into the cake.
• Caramel Sauce: Provides a rich and gooey layer that complements the chocolate.
• Whipped Cream: A light, airy topping that balances the cake’s richness.
• Chocolate Chips or Shavings: Enhance the chocolate flavor and add texture.
• Optional Toppings: Chopped nuts, toffee bits, or sea salt for added crunch and flavor.

Step-by-Step Recipe

1. Bake the Cake: Preheat the oven according to the chocolate cake mix instructions or your homemade recipe. Grease a 9×13-inch pan and bake the cake as directed. Let it cool slightly.
2. Poke the Cake: Using the end of a wooden spoon, poke holes all over the surface of the warm cake, spacing them about an inch apart.
3. Add the Caramel Filling: In a small saucepan, warm the caramel sauce and condensed milk until smooth and well-blended. Pour the mixture over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
4. Top with Whipped Cream: Spread an even layer of whipped cream over the cooled cake, covering the entire surface.
5. Decorate: Sprinkle chocolate chips, shavings, or your choice of toppings over the whipped cream. For added flair, drizzle extra caramel sauce or melted chocolate.
6. Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld. Slice and serve chilled.

Tips for the Perfect Chocolate Caramel Poke Cake

1. Use a sturdy cake: A dense chocolate cake works best for holding the caramel filling without becoming overly soggy.
2. Warm the caramel: Heating the caramel sauce ensures it flows easily into the poked holes.
3. Cool the cake: Let the cake cool slightly before adding the caramel to prevent it from running off the surface.
4. Customize toppings: Add nuts, toffee bits, or a sprinkle of sea salt to elevate the flavor.
5. Make ahead: This cake tastes even better the next day, as the flavors have more time to develop.

Variations and Customizations

1. Salted Caramel Twist: Sprinkle sea salt over the caramel layer for a sweet and salty combination.
2. Peanut Butter Delight: Add a layer of peanut butter or mix peanut butter into the caramel filling.
3. Fruit Infusion: Top the whipped cream with fresh berries or sliced bananas for a fruity twist.
4. Coffee Kick: Mix a tablespoon of instant espresso powder into the caramel for a mocha flavor.
5. Alcohol-Infused: Drizzle Baileys Irish Cream or Kahlua into the caramel for an adult-friendly version.

Health Considerations and Nutritional Value
Chocolate Caramel Poke Cake is a rich and indulgent dessert, high in sugar and calories due to the caramel and condensed milk. To make it slightly healthier, you can reduce the amount of caramel used, opt for a sugar-free whipped cream, or substitute a portion of the cake flour with whole wheat flour for added fiber. Using dark chocolate chips instead of milk chocolate can increase antioxidant content. Enjoy this cake in moderation, as a little goes a long way in satisfying your sweet cravings.

FAQ

1. Can I make this cake ahead of time? Yes, this cake tastes even better when made a day in advance, as the caramel has more time to soak in.
2. Can I freeze Chocolate Caramel Poke Cake? Yes, you can freeze it without the whipped cream topping. Wrap it tightly in plastic wrap and foil, then thaw and add the whipped cream before serving.
3. What can I use instead of caramel sauce? You can substitute dulce de leche, chocolate fudge, or even fruit syrups depending on your preference.
4. How do I prevent the cake from becoming too soggy? Use a moderate amount of caramel filling and ensure you use a dense cake base to maintain structure.
   

Chocolate Caramel Poke Cake

Chocolate Caramel Poke Cake combines rich, moist chocolate cake with gooey caramel, creating an indulgent dessert perfect for any occasion. Its versatility and ease of preparation make it a favorite for both bakers and chocolate lovers alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 1

Ingredients

  

Homemade Caramel Sauce

• 1 1/3 cups granulated sugar 266g
• 1/2 cup unsalted butter room temperature (113g)
• 1/3 cup heavy cream room temperature (80g)
• 1/2 teaspoon fine salt 3g

Chocolate Sheet Cake

• 3 cups all-purpose flour 375g
• 2 3/4 cups granulated sugar 550g
• 1/2 cup baking cocoa powder 50g
• 1 1/2 teaspoons baking powder 6g
• 1 tablespoon baking soda 18g
• 1/2 teaspoon fine salt 2g
• 1 1/2 cups hot water 360g
• 1 tablespoon instant espresso or coffee 6g
• 1 cup buttermilk 240g
• 3/4 cup vegetable oil 170g
• 1/2 cup sour cream 128g
• 3 large eggs room temperature (168g)
• 1 teaspoon vanilla extract 4g

Caramel Buttercream Frosting

• 1 cup unsalted butter room temperature (226g)
• 1 teaspoon vanilla extract 4g
• 1/4 teaspoon fine salt 1g
• 4 cups powdered sugar 500g
• 1/4 cup heavy cream room temperature (60g)
• 1/3 cup caramel sauce room temperature (100g) (use the homemade caramel sauce above)

Decorations and Tools

• 9 x 13-inch baking pan
• Flower nails for use as heating cores
• Callebaut Milk Chocolate Crispearls
• 1 teaspoon flaky sea salt
• Small offset spatula

Instructions

 

Homemade Caramel Sauce

• Start by preparing the caramel sauce, as it needs time to cool and thicken before being used to fill and drizzle over the cake. While making caramel may seem daunting, it’s surprisingly simple!
• Heat a saucepan over medium heat. Once the pan is warm, gradually add 1 1/3 cups of granulated sugar, about 1/4 cup at a time. Allow the sugar to melt mostly before adding the next portion. As it melts, the sugar will deepen in color. Avoid stirring excessively and let the heat do the work. If you notice the sugar starting to burn, remove the pan from the heat and reduce the heat slightly.
• Continue stirring as needed until all the sugar is dissolved and the mixture turns a deep amber color. Turn off the heat.
• Gradually mix in 1/2 cup of butter, 2 tablespoons at a time. Stir until fully incorporated after each addition. Then, slowly mix in 1/3 cup of heavy cream and 1/2 teaspoon of salt. The caramel will be thin initially but will thicken as it cools.
• Transfer the caramel to a separate container and set it aside to cool completely.

Chocolate Sheet Cake

• Prepare the chocolate cake batter next.
• Preheat your oven to 325°F (162°C). Line a 9×13-inch baking pan with parchment paper and spray it with nonstick spray.
• Place two flower nails flat side down in the center of the pan, spaced a few inches apart. Spray them thoroughly with nonstick spray as well.
• In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 3/4 cups of granulated sugar, 1/2 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 tablespoon of baking soda, and 1/2 teaspoon of salt. Set aside.
• In another large bowl, combine 1 1/2 cups of hot water and 1 tablespoon of instant coffee or espresso powder. You can substitute with 1 1/2 cups of strong, hot brewed coffee.
• To the coffee mixture, add 1 cup of buttermilk, 3/4 cup of vegetable oil, 1/2 cup of sour cream, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.
• Gradually add half of the dry ingredients to the wet ingredients, whisking until just combined. Then, add the remaining dry ingredients and whisk again until fully incorporated.
• Pour the batter into the prepared pan, ensuring the flower nails are evenly spaced.
• Bake the cake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through for even baking. If you don’t have flower nails, bake the cake for an additional 5-10 minutes.
• Let the cake cool completely in the pan on a wire rack.
• Fluffy Caramel Buttercream Frosting

While the cake cools, prepare the frosting.

• Beat 1 cup of softened butter on medium speed with a whisk attachment for 2 minutes, until light and fluffy.
• Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt, mixing on low speed until combined.
• Gradually add 4 cups of powdered sugar on low speed, adding 1/4 cup of heavy cream halfway through to make mixing easier.
• Mix in 1/3 cup of the cooled caramel sauce on low speed until incorporated. Then, increase to medium-high speed and beat for an additional minute, until the frosting is super fluffy.
• Cover the frosting with plastic wrap and set aside.

Chocolate Caramel Poke Cake Decoration

• Once the cake has cooled completely:
• Carefully flip the cake onto a wire rack and remove the flower nails.
• Use a straw, chopstick, or the end of a spoon to poke holes approximately 1 1/2 inches apart across the top of the cake.
• Warm the caramel sauce in the microwave in 15-second intervals until thin and pourable. Pour most of the caramel sauce over the cake, reserving about 1/3 cup for decoration. Use an offset spatula or the back of a spoon to spread the caramel across the cake and into the holes.
• Spread an even layer of caramel buttercream over the cake, creating swirls with an offset spatula or the back of a spoon.
• Drizzle the remaining caramel sauce over the frosting. Sprinkle with chocolate pearls and flaky sea salt for a decorative finish.
• To serve, use a warm, sharp knife to cut the cake into 24 squares. Enjoy!

Notes

Making This Chocolate Sheet Cake in Advance and Storage Tips
This recipe involves multiple components, but they can be prepared in stages to make the process more manageable.

• Caramel Sauce: The caramel can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 weeks.
• Frosting: The frosting can also be made in advance, and any leftovers can be saved. Store it in an airtight container in the refrigerator for up to a month or in the freezer for up to 3 months. Before using, let the frosting thaw and give it a good stir to restore its smooth consistency.
• Cake: The sheet cake itself can be baked ahead of time and frozen for up to a month. Wrap it properly in plastic wrap followed by aluminum foil to preserve freshness.

Once the cake is assembled, it can be stored at:

• Room Temperature: For up to 1 day.
• Refrigerator: For up to 5 days.
• Freezer: For up to 1 month.

Different Sized Sheet Pan
This recipe can be adapted for a 12×17-inch (half sheet) pan. The bake time will be shorter; bake for about 25 minutes at 325°F (162°C).

Cupcakes
You can also use this recipe to make cupcakes. Fill cupcake liners about 3/4 full and bake at 350°F (175°C) for 18-20 minutes. The number of cupcakes this recipe yields will depend on the size of your muffin pan and liners, but typically, one batch makes around 3 dozen cupcakes.