Salted Caramel Chocolate Poke Cake is a delicious cake where a chocolate cake is poked with holes all over and filled with salted caramel sauce.
I realise that suddenly I have become very fond of these poke cakes. I find them easier to work on and find them very delicious too. Each and every bite is nice and moist. The flavour of the cake can be chocolate or vanilla, it is a personal choice, what is important is that the filling should be hot and liquidy while you pour over a freshly baked cake.
Juhi had baked a cake for my sis in law which fell apart. Yes, the Kit Kat Cake which I posted a day back since we didn’t feel it was appropriate I baked another cake and this recipe is from Veena’s site. The cake turned out nice and soft. Since I was in a rush, I decided on a poke cake. I poked holes all over the surface of the cake. These holes are made at regular intervals, you could go random too and are filled with hot liquid, liquids like caramel sauce, hot chocolate or perhaps condensed milk too. This will make the cake very moist.
Once the pores are filled, one needs to refrigerate the cake for the flavours to infuse. It is frosted once it has cooled down. For this particular cake, I simply poured ganache and some salted caramel.
I had posted a Hershey’s Chocolate Poke Cake a few days back, but this cake is totally different. Ah! I love these poked ones and want to try all possible combinations and variations.
Salted Caramel Chocolate Poke Cake
2 cups all-purpose flour
12 tbsp cocoa powder
2 tsp instant coffee powder
1/2 cup hot water
1/2 cup milk
1/2 cup curd
1 cup oil
1 tsp baking powder
2 tsp baking soda
2 tsp vanilla
3/4 cup salted caramel sauce
Preheat the oven to 180C
Grease a baking pan and line it with parchment paper.
Sift the flour, soda, baking powder and cocoa powder. Keep aside.
Beat sugar, oil, instant coffee powder mixed with hot water, milk, curd till it is frothy.
Fold in the dry ingredients. Mix well.
Pour in the prepared tin and bake for 40 mins or until the skewer inserted in the middle comes out clean.
Transfer the prepared cake to the cooling rack. Let the cake sit in the same tin.
Make holes in the cake with a wooden skewer.
The size of the hole can be up to 1/4″ wide, at equi distance all over the cake.
Pour the salted caramel sauce into the holes. Make sure you pour while both the sauce and cake are still hot. Else it will solidly.
Let the cake cool in the pan completely.
Keep the cake in the fridge overnight.
Pour the ganache over the cake making a swirl pattern.
Similarly, drizzle the caramel sauce to create a pattern.
Let set and then add some white chocolate chips.
( Alternatively one can frost the cake as per choice )
And here the Recipes posted under Bakeathon 2020, an event by Srivalli.
- Stuffed Garlic Bread
- Chocolate Cake in a Jar
- Creamy Mango Cake
- Chocolate Caramel Poke Cake
- Easy Homemade Bagels
- Coffee Buns
- Pineapple Jar Cakes
- Kit Kat Cake