Description
This ultra-moist chocolate and caramel poke cake is drenched in gooey caramel, topped with whipped cream and chocolate drizzle. A true crowd-pleaser that’s easy to make and even better the next day.
Ingredients
Scale
- 1 and ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup caramel sauce
- 2 cups whipped cream
- Chocolate syrup for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth, then stir in the hot water carefully.
- Pour the batter into your prepared baking pan and tap lightly to release any air bubbles.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the cake. Pour caramel sauce over the cake, allowing it to seep into the holes.
- Let the cake cool completely, then spread whipped cream over the top.
- Drizzle with chocolate syrup and chill for at least 2 hours before serving.
Notes
- Chill the cake overnight for best results.
- Use a wooden spoon handle for perfect-sized poke holes.
- Try topping with sea salt or chopped nuts for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: chocolate poke cake, caramel cake, easy dessert, whipped cream cake, moist chocolate cake