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You are here: Home / Desserts / Chocolate Whipped Cream Caramel Poke Cake

Chocolate Whipped Cream Caramel Poke Cake

June 17, 2016 By Joe 4 Comments

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Chocolate caramel poke cake with a whipped cream topping is a tasty dessert treat. 

3 plates of chocolate caramel poke cake.

Well here’s something you don’t see every day on Joe’s Healthy Meals.  Chocolate whipped cream caramel poke cake that has about 366 calories per serving. 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!

Poking the cake.

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.

Sweetened condensed milk poured onto the cake.

Pouring caramel onto the cake.

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.

Whipped cream on top of the sweetened cake.

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.

"Chocolate whipped cream caramel poke cake."

Eating chocolate caramel poke cake.

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.

HERE ARE SOME MORE TASTY RECIPES TO TRY:

  • How to Make Crab Cakes with Canned Crab
  • Pumpkin Bread Pudding with Caramel Sauce
  • Simple Chocolate Cake
  • Crab Bites Appetizer
  • 30 Minute Chewy Chocolate Cookies
Chocolate caramel poke cake. A picture is worth a thousand words. | joeshealthymeals.com

Chocolate Whipped Cream Caramel Poke Cake

Rich chocolaty dessert cake.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate poke cake
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Servings: 20 servings
Calories: 366kcal
Author: Joe Boyle

Ingredients

Chocolate 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

Topping

  • 1 14 oz . can sweetened condensed milk

Caramel

  • 1 cup packed light brown sugar
  • 1/3 cup Karo light corn syrup
  • 3/4 cup heavy whipping cream
  • 1/4 tsp salt

Whipped cream

  • 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).
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Instructions

Chocolate cake

  • 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.

Caramel

  • 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.

Whipped cream

  • Use a hand mixer or stand mixer with a whisking attachment to beat the ingredients until soft peaks are formed, (4 to 6 minutes).

Nutrition

Calories: 366kcal
 

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Filed Under: Baking, Desserts

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Reader Interactions

Comments

  1. Josie

    February 16, 2022 at 9:52 pm

    5 stars
    Yum!! This is a recipe I’m going to try soon.

    Reply
    • Joe

      February 17, 2022 at 12:54 am

      Hi Josie,

      Thanks for the nice comment. I think you will like it.

      Joe

      Reply
  2. Eileen

    June 18, 2016 at 1:44 pm

    5 stars
    Sounds wonderful! I’m trying this recipe.

    Reply
  3. MaryJo

    June 17, 2016 at 10:59 pm

    5 stars
    This is indescribably delicious!! I had some of this after dinner last night, then we went out for dinner tonight and after we got home I had another piece! Only eat a tiny piece, then go ride your bike or take a long walk. It’s totally worth it!

    Reply

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