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Double Chocolate Caramel Poke Cake

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This rich, moist cake combines deep chocolate and buttery caramel flavors, perfect for parties or special occasions.

Ingredients

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  • 1 box chocolate cake mix (or 2 cups homemade chocolate cake batter)
  • Ingredients for boxed mix: eggs, oil, water
  • 1 3/4 cups flour (if making from scratch)
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 cup heavy cream or milk (to thin sauce if needed)
  • 3/4 cup chocolate chips, melted (for drizzle or ganache)
  • Whipped cream or vanilla ice cream to serve (optional)
  • Pinch of flaky salt for top (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare the chocolate cake batter per box directions or use your homemade batter. Pour into the pan and smooth the top.
  3. Bake for 25–30 minutes or until a toothpick comes out mostly clean. Let cool for 10 minutes.
  4. Use the handle of a wooden spoon or a skewer to poke holes across the warm cake, about 1–2 inches apart.
  5. In a bowl, mix sweetened condensed milk and caramel sauce. Add a little cream if the mix is too thick.
  6. Pour the caramel mix slowly over the cake, letting it sink into the holes.
  7. Warm the chocolate chips and drizzle or spread over the top. Add a light sprinkle of flaky salt if you like.
  8. Chill in the fridge for at least 1 hour before serving. Serve with whipped cream or ice cream.

Notes

For best absorption, serve the cake while still warm. The cake can be made a day ahead and stored in the fridge for improved flavors.

Nutrition

Find it online: https://diyprzepisy.com/double-chocolate-caramel-poke-cake/

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