Chocolate caramel poke cake
Indulge in the decadence of a Chocolate Caramel Poke Cake! This rich and moist cake features dark and milk chocolate, buttery almonds, and a luscious caramel filling, all topped with a creamy blend of heavy whipping cream and light sour cream. Perfect for any special occasion or simply to satisfy your sweet tooth!
- 10 Mar 2024
- Cook time 70 min
- Prep time 55 min
- 16 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 3.17g | 8% |
| Sugar 20g | 19% |
| Fat | |
| Fat 20g | 23% |
| Saturated 9g | 29% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 45mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.11mg | 0% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 1.70ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.06mg | 19% |
| Magnesium, Mg 54mg | 14% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 180mg | 5% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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