Chocolate Poke Cake is a sinful chocolate cake where the sponge of the cake is poked with caramel sauce making the cake nice and gooey.
This is a cake that was made for my niece for her 18 th birthday. Due to lockdown, there were no celebrations with friends or relatives, it had to be a family affair. Since they were just four of them, I felt a small cake would be good enough.
The sponge of the cake is from Gayathri’s blog, this is one recipe that has been a hit. When making a chocolate cake I somehow do not want to try any other recipes. I baked the cake and left it overnight to cool down, next day early morning, poked holes on the entire cake and poured caramel sauce. I left the cake for about 5 hours for the flavours to infuse and then covered it up with ganache, finally placing some exotic chocolates and vermicelli. I refrigerated the cake for another five hours and then it was good to go, along with the cake I sent her a small token.
As soon as they cut the cake they immediately called to say that they loved the cake, it was very gooey, and melted in the mouth, the buttery caramel with a pinch of sea salt highlighted the cake. I did not taste the cake but I was very happy to get the feedback.
Chocolate Caramel Poke Cake
1 cup flour
1/2 tsp baking powder
1 tsp baking soda
4 1/2 tbsp cocoa powder
3/4 cup sugar
1/2 cup milk
1/2 cup oil
1/2 cup curd
1/4 cup unsweetened coffee
1tsp vanilla essence
Preheat the oven to 175 deg C.
Grease and line a cake tin.
Sift flour, sugar, cocoa, baking powder and baking soda.
Mix oil, milk, curd and vanilla.
Mix the dry ingredients with wet ingredients until well incorporated.
Heat 1/4 cup of water and add 1/2 tsp of coffee.
Add this coffee to the cake batter and mix well.
Bake for 30 -40 minutes or until a skewer comes out clean. ( this would depend on how thick your cake is .)
Invert the cake on a cooling rack and wait for it to come to room temperature.
Assembling the Cake
Poke holes all over the entire cake using the end of a wooden spoon/ chopstick.
Pour the caramel sauce over the cake allowing it to seep into the holes.
Cover and refrigerate overnight (minimum 4 hours, longer is better)
Spread the chocolate ganache on top and cover the sides too.
Decorate with chocolates, sprinklers and vermicelli.
I used Ferrero rocher and Lindt chocolates along with wafer stick.
Check out more cakes with chocolate –
And here the Recipes posted under Bakeathon 2020, an event by Srivalli.