Chocolate Caramel Poke Cake

Pin It

The descriptions of this cake seem to include a lot of superlatives.  Best this, greatest that, better than...Well, let's just say you might feel the earth move after just one bite.  Yeah, this is some really, really good cake.

Bake a simple chocolate cake, poke it all over with a skewer, drench it with a caramel/milk mixture, top it with a generous layer of sweetened whipped cream (trying to keep this PG rated) and you have a dessert that is loved equally by all ages and anyone with even a hint of a sweet tooth.

Printable Recipe

Chocolate Caramel Poke Cake

For the Caramel
1 cup packed light brown sugar
1/2 cup Lyle's golden syrup
3/4 cup heavy cream, divided
1/4 teaspoon kosher salt

For the Cake
3 cups unbleached all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups water
3/4 cup canola oil
2 Tablespoons distilled white vinegar
1 Tablespoon pure vanilla extract
1 (14-ounce) can sweetened condensed milk

For the Topping
3 cups heavy cream
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 packets of whipped cream stabilizer (optional)
2 (1.4-ounce each) milk chocolate covered English toffee bars, chopped

For the Caramel
In a medium saucepan over medium heat, combine the brown sugar, syrup, 1/4 cup cream, and salt.  Bring to a boil and cook until a candy thermometer reaches 240º F, about 3-5 minutes.  Remove from the heat and whisk in the remaining 1/2 cup cream; cool to room temperature.

Preheat oven to 350º F. Spray a 9- x 13- inch baking dish with non-stick spray; set aside.

For the Cake
In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.  In a separate bowl, combine the water, oil, vinegar, and vanilla.  Add the wet mixture to the dry and whisk until combined.  Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.  Remove the cake from the oven and poke all over with a fork or skewer while it is still hot.  Spread the sweetened condensed milk over the warm cake and allow to soak in.  Spread the caramel over the cake.  Allow the cake to cool to room temperature, then cover and chill until cold, at least 2 hours or overnight.

For the Topping
In a large chilled bowl with a whisk or hand-held mixer, beat together the cream, sugar, vanilla, and stabilizer (if using) until soft peaks form.  Spread the whipped cream topping over the chilled cake.  Sprinkle the topping with the chopped candy bars. Enjoy!

Source: Cuisine: One Dish Dinners, Spring 2013


  1. Words can't even begin to describe how awesome this looks!! What a great idea.

  2. OOMMMGG. I'm too excited to make this cake!

  3. What is Lyle'sgolden syrup?

    1. It is a liquid cane sugar syrup that is golden in color. I find it in the maple syrup section of my market. If you can't find it, corn syrup can be substituted.


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...