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Chocolate caramel poke cake. A picture is worth a thousand words. | joeshealthymeals.com
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Chocolate Whipped Cream Caramel Poke Cake

Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 20 servings
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)
  • teaspoons baking powder
  • 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
  • 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).

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).