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–+ servings
slice of chocolate poke cake with caramel filling

Chocolate Poke Cake with Caramel

This Chocolate Poke Cake with Caramel is an ultra-moist, decadent dessert that combines rich chocolate cake with luscious caramel in every bite. The perfect treat for potlucks, birthdays, or any chocolate lover’s gathering.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 40 minutes
Setting time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 18 people
Calories 344 kcal

Equipment

  • Hand Mixer or stand mixer or wire whisk
  • 1 Food Scale optional
  • 1 Silicone spatula
  • 1 Bowls, measuring cups and spoons
  • 1 9" x 9" square cake pan or a 10" round cake pan
  • Parchment paper
  • 1 Wooden spoon, straw or chopstick for poking holes in cake
  • 1 Saucepan

Ingredients
 
 

  • ½ cup Cocoa Powder Dutch processed
  • 1½ cups All Purpose Flour
  • 1½ cups Granulated Sugar
  • 1 Tablespoon Corn Starch
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ Cup Vegetable or Canola Oil
  • 3 Large Eggs Room temperature
  • 1 Cup Brewed Coffee, may substitute water

Caramel sauce

  • 1 Cup Caramel sauce
  • ¾ Cup White chocolate chips
  • ¼ Cup Heavy cream

Whipped topping

  • 1 Cups Heavy cream
  • ¼ Cup Powdered sugar
  • 2 teaspoons Vanilla extract
  • 1 Tablespoon Cocoa powder
  • ¼ Cup Caramel sauce Optional
  • ¼ Cup Chocolate sauce Optional

Instructions
 

Chocolate cake

  • Preheat oven to 350℉ (180℃).
  • Prepare a 9" x 9" cake pan by lining the bottom with parchment paper or greasing the pan.
  • Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
    ½ cup Cocoa Powder, 1½ cups All Purpose Flour, 1½ cups Granulated Sugar, 1 Tablespoon Corn Starch, 1½ teaspoons Baking Powder, ½ teaspoon Baking Soda
  • Add oil and eggs. Mix until combined.
    3 Large Eggs, ½ Cup Vegetable or Canola Oil
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
    1 Cup Brewed Coffee, may substitute water
  • Pour cake batter into prepared baking pan.
  • Bake for 35 - 40 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
  • Place cake on a rack and allow to cool.

Caramel sauce

  • Combine caramel, heavy cream and white chocolate chips in a saucepan.
    1 Cup Caramel sauce, ¾ Cup White chocolate chips, ¼ Cup Heavy cream
  • Heat over medium-low heat, stirring frequently, until chips are melted.
  • Set aside to cool for 10 minutes.
  • Remove cake from pan and place on a serving platter.
  • Use the end of a wooden spoon, straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every half-inch - if not closer.
  • Slowly pour caramel sauce over top of cake in three additions. Allow a few minutes between each addition to allow caramel to soak into holes.
  • Place cake in refrigerator for 2 hours.

Frosting

  • Place heavy cream, powdered sugar, cocoa powder and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note - medium peaks hold their shape with tips that curl slightly when the beaters are lifted.
    1 Cups Heavy cream, ¼ Cup Powdered sugar, 2 teaspoons Vanilla extract, 1 Tablespoon Cocoa powder
  • Spread frosting evenly over top of cake.
  • Optional - drizzle with caramel and chocolate sauce.
    ¼ Cup Caramel sauce, ¼ Cup Chocolate sauce

Video

Nutrition

Calories: 344kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.04mgSodium: 119mgPotassium: 117mgFiber: 3gSugar: 34gVitamin A: 1IUVitamin C: 0.01mgCalcium: 51mgIron: 2mg
Keyword caramel desserts, chocolate cake, poke cake
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