Well here’s something you don’t see everyday on Joe’s Healthy Meals. Chocolate whipped cream caramel poke cake that has about 900 calories per serving. (That’s an estimate. I’m afraid to run it through my nutrition label generator). What this cake is all about is a celebration of three years of Joe’s Healthy Meals! Yep…June 2013 started the journey. And I want to give a special thanks to all the subscribers who have joined along on this culinary adventure. Thank You!
Chocolate whipped cream caramel poke cake
When I was looking for a cake to make, I wanted something really gooey and decadent and this cake pretty much fills the bill. I started with Mary Jo’s simple chocolate cake. Mary Jo’s cake is pretty darn good by itself but as you can see, you pour a whole can of sweetened condensed milk on top of the cake. Then pour on a couple cups of caramel sauce.
Let those two soak in really well, then top that with a whole bowlful of whipped cream. Spread it out so that it’s about 3/4 inch thick.
And just because it may not be sweet enough yet, chop up a couple of Heath toffee bars and sprinkle on top. Now that is decadent. Maybe beyond decadent. Once a year we can do this.
We each had a piece after supper yesterday and this morning, Amy, my Registered Dietitian daughter, took the rest to work with her to share with the other dietitians at the hospital. So long chocolate whipped cream caramel poke cake. See you again maybe next year.
Chocolate Whipped Cream Caramel Poke Cake
- 2 cups (400 grams) white granulated sugar (I use a mixture of white & light brown sugar)
- 2 cups (245 grams) all-purpose flour
- ¾ cup (60 grams) unsweetened cocoa powder (natural or Dutch-processed)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup water and/or coffee (I use half of each)
- 1 cup milk (I use whole milk)
- ½ cup canola oil
- 1½ teaspoons pure vanilla extract
- 1 14 oz . can sweetened condensed milk
- 1 cup packed light brown sugar
- 1/3 cup Karo light corn syrup
- 3/4 cup heavy whipping cream
- 1/4 tsp salt
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar , sifted
- 1/2 tsp vanilla extract
- 2 Heath chocolate covered toffee bars , chopped, (place in freezer for about an hour for easier handling).
- Have all ingredients at room temperature.
- Preheat oven to 350°F and place oven rack in the center of the oven.
- Spray a 9 by 13 inch pan with a non-stick vegetable spray then flour it.
- In a large bowl whisk or sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, water (and/or coffee), milk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir or whisk until combined (the batter will be quite thin).
- Pour the batter into the prepared pan and bake for 25 - 30 minutes or until the cake starts to pull away from the sides of the pan, it springs back when you lightly tap the middle of the cake, and a toothpick stuck in the middle comes out clean. Do not under-bake.
- Poke holes in the cake with the handle of a wooden spoon or similar tool,(about an inch apart)
- Pour on the sweetened condensed milk and use a spatula to evenly spread it over the cake.
- Pour the slightly cooled caramel over the cake using the spatula to spread it.
- Put the cake pan on a cooling rack and let sit until nearly room temperature, (45 mins)
- Place cake in the refrigerator for at least 2 hours up to overnight.
- Next, add the whipped cream to the refrigerated cake and spread evenly.
- Top with chopped Heath toffee bars.
- Serve right away or store in the refrigerator until used.
- Mix the ingredients in a sauce pan, stir together and bring to a boil, (watch it carefully so it doesn't overflow).
- Reduce the heat to low boil and cook for 6 1/2 minutes to thicken.
- Remove from heat and let cool.
- Use a hand mixer or stand mixer with a whisking attachment to beat the ingredients until soft peaks are formed, (4 to 6 minutes).