Chocolate Caramel Poke Cake

It all starts with a perfect chocolate cake. A warm chocolate cake filled with sweetened condensed milk and covered with a caramel whipping cream is the best treat for this year Christmas.

Ingredients:Chocolate Cake

  • All-purpose Flour – 220g
  • Cocoa Powder – 80g
  • Baking Soda – 2 tsp
  • Salt – ½ tsp
  • Sugar – 300g
  • Eggs – 2
  • Melted Butter – 100g
  • Fresh Milk – 240ml
  • Vanilla – 2tsp
  • Hot Water – 100ml
  • Ingredients:For Filling

  • Condensed Milk – 397g
  • Ingredients:Caramel Sauce

  • Sugar – 100g
  • Hot Water – 30ml
  • Whipping Cream – 60ml
  • Salted Butter – 1 tbsp
  • Vanilla – 1 tsp
  • Ingredients:Caramel Whipping Cream

  • Whipping Cream – 225ml
  • Caramel Sauce – 85g
  • Ingredients:Decoration

  • Chopped Cashew / Peanuts
  • Method:

    • Combine flour, cocoa powder, baking soda and salt. Keep it aside until use.
    • In a separate bowl beat eggs, melted butter and sugar together.
    • When the mixture becomes thick add vanilla and fresh milk.
    • Gradually incorporate flour mixture with this.
    • Then add hot water and beat well.
    • Once the batter is ready, pour this into a baking tray (9”x13”) and bake the cake around 30 mins under 180C in a pre-heated oven.
    • Soon after baking poke the cake by using a handle of a wooden spoon while the cake is still warm.
    • Then fill these holes with condensed milk. After filling all holes keep the cake in the fridge around 01 hour to set.
    • Meanwhile we can make the caramel sauce. For that put some sugar into a pan and heat until it becomes dark brown.
    • Then add hot water and rest of the sugar.
    • When the sugar syrup becomes string consistency add whipping cream and heat around 01 min until smooth.
    • Then remove the pan from the heat and add butter and vanilla. Stir this until smooth and set aside to cool down to room temperature.
    • In a separate bowl whip cream until stiff peaks form.
    • After that add around 85g of prepared caramel sauce to whipped cream and mix.
    • Once this is ready, we can spread whipped cream evenly on top of the cake.
    • Then drizzle remaining caramel sauce all over the cake. By this time if your caramel sauce has become thick, melt it again a bit before using. Make a nice swirl pattern by using a toothpick.
    • Decorate the cake more by sprinkling some chopped cashew or peanuts.
    • Again, keep the cake in the fridge around 01 more hour to set further.
    • Enjoy…
    Chocolate Caramel Poke Cake
    Chocolate Caramel Poke Cake
    Chocolate Caramel Poke Cake
    Chocolate Caramel Poke Cake
    Chocolate Caramel Poke Cake


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