This chocolate caramel poke cake is indulgent and incredibly delicious. Pockets of caramel in a soft and moist chocolate cake, with whipped ganache frosting.
Ingredients
FOR THE CAKE
- 260 g plain flour (all-purp flour) (9.2oz)
- 85 g unsweetened cocoa powder ( 1 cup / 3oz)
- 450 g white granulated sugar (1 ¼ cups)
- 1 ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk (250ml)
- 3 tsp instant coffee granules, dissolved in ¾ cup boiling water (180ml) (notes)
- ½ cup vegetable oil, like canola oil or light flavoured olive oil (125ml)
- 1 ½ tsp vanilla extract
FOR THE TOPPING
- 1 cup caramel sauce homemade or store-bought (300g / 10 ½ oz)
- 300 g milk chocolate (10 ½ oz)
- 1 cup thickened cream (heavy cream) (250ml)
For best results, always weigh ingredients where a weight is provided
Instructions
- FOR THE CAKE: Preheat the oven to 180C (160C fan) / 350F. Line a deep 9x13 pan / lamington pan with baking paper.
- In a large mixing bowl, sift the flour, cocoa, baking powder and bakign soda together, then add the sugar and salt and whisk to combine well.
- Make a well in the centre of the flour mixture and add all of the wet ingredients – eggs, egg yolk, buttermilk, oil, vanilla, coffee.
- Use a handheld beater and mix on low-medium for 1 minute.
- Pour the cake batter evenly into the prepared baking pan. Place in the oven and cook for around 30 minutes, turning at the halfway point, until a toothpick inserted in the centre, comes out one or two crumbs attached.
- Remove from oven and immediately place a wire rack upside down on top of the cake. Using a tea towel so you don't burn your hands, flip the whole lot over and remove the cake pan. Flip the cake pan over and press it down lightly onto the cake to flatten slightly. Leave it there for 5 minutes, then remove and peel away the baking paper. Make sure the cake is completely cool before filling and frosting.
- FOR THE WHIPPED MILK CHOCOLATE GANACHE: You can proceed with this while the cake is baking.Finely chop the milk chocolate and add it to a medium bowl. In a small saucepan over medium heat, heat the cream just until the first bubbles appear, then remove it from the stove immediately and pour over the chocolate. Leave the mixture for a minute, then stir to combine.
- Chill the ganache in the fridge for about 45-60 minutes until it’s cold to the touch but not firm.
- Once the cake and ganache have cooled, transfer the cake to a serving board or platter. Poke holes all over it about 1 ½ inches apart with the thick end of a chopstick or a straw with a folded end.
- Warm the caramel just slightly so that it’s a little runnier, then pour it all over the cake making sure it seeps down into the holes. Spread it out evenly then chill the cake while you finish preparing the ganache frosting.
- Use a handheld mixer to beat the ganache to soft peak consistency (just like you would with whipped cream).
- Immediately, spread the whipped milk chocolate ganache over the cake and it's ready to serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary - check for doneness 3-4 minutes before the recipe suggests.
- If using instant coffee powder as opposed to granules, cut the amount in half to 1 ½ teaspoons
- If you let the whipped ganache sit for more than a few minutes, it will start to set/firm up. You can bring it back by stirring with a spatula. Try not to mix it too much or you risk it turning grainy.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
