Here is a Chocolate Caramel Poke Cake recipe in full detail, with clear step-by-step directions
Chocolate Caramel Poke Cake
Servings
12–15 slices
Preparation Time
15 minutes
Baking Time
30–35 minutes
Chilling Time
2 hours minimum
Ingredients
For the Chocolate Cake
All-purpose flour – 1 ¾ cups
Sugar – 1 ½ cups
Cocoa powder – ¾ cup
Baking powder – 1 ½ teaspoons
Baking soda – 1 ½ teaspoons
Salt – ½ teaspoon
Eggs – 2 large
Milk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 2 teaspoons
Hot water or hot coffee – 1 cup
For the Caramel Filling
Sweetened condensed milk – 1 can (395 g)
Caramel sauce – ¾ cup (store-bought or homemade)
For the Topping
Heavy whipping cream – 1 ½ cups (cold)
Powdered sugar – 3 tablespoons
Vanilla extract – 1 teaspoon
Chocolate chips or chopped chocolate – ½ cup
Extra caramel sauce – for drizzling
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
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Preheat the oven to 180°C (350°F).
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Grease a 9×13-inch baking pan and lightly flour it.
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In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add eggs, milk, oil, and vanilla extract. Mix until smooth.
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Slowly add hot water or coffee and mix until the batter becomes thin and well combined.
Step 2: Bake the Cake
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Pour the batter into the prepared baking pan.
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Tap the pan gently to remove air bubbles.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Remove the cake from the oven and let it cool for 10 minutes.
Step 3: Poke the Cake
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Using the handle of a wooden spoon or a thick skewer, poke holes all over the cake.
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Space the holes about 2 cm apart and go almost to the bottom of the cake.
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Make sure the cake is still warm so it absorbs the filling well.
Step 4: Prepare the Caramel Filling
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In a bowl, mix sweetened condensed milk and caramel sauce until smooth.
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Warm the mixture slightly so it pours easily.
Step 5: Fill the Cake
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Slowly pour the caramel mixture over the cake.
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Use a spatula to spread it evenly, making sure it flows into the holes.
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Let the cake cool completely at room temperature.
Step 6: Whip the Cream Topping
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In a chilled bowl, beat heavy cream until soft peaks form.
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Add powdered sugar and vanilla extract.
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Continue beating until stiff peaks form.
Step 7: Decorate the Cake
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Spread the whipped cream evenly over the cooled cake.
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Sprinkle chocolate chips or chopped chocolate on top.
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Drizzle extra caramel sauce over the surface.
Step 8: Chill and Serve
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Refrigerate the cake for at least 2 hours before slicing.
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This allows the caramel to soak in fully and the cake to set.
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Cut into slices and serve chilled.
Tips for Best Results
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Use hot coffee instead of water for a deeper chocolate flavor.
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Do not overbake, or the cake will be dry.
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For extra richness, add chopped toffee bits on top.
