Go Back
–+ 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.
Print Recipe Pin Recipe
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.
  • Add oil and eggs. Mix until combined.
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
  • 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.
  • 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.
  • Spread frosting evenly over top of cake.
  • Optional - drizzle with caramel and chocolate sauce.

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
Tried this recipe?Let us know how it was!