Chocolate and caramel—a match made in dessert heaven! This poke cake takes that classic combination to the next level, resulting in a moist, rich chocolate cake infused with luscious caramel goodness. This recipe isn't just about throwing ingredients together; it's about creating a truly unforgettable dessert experience. Let's dive in!
What is a Poke Cake?
Before we get started, let's clarify what a poke cake is. It's a simple yet elegant dessert where you poke holes in a baked cake, allowing a delicious sauce or filling to seep into the cake's interior. This results in an incredibly moist and flavorful cake, far superior to its non-poked counterpart. The beauty of poke cakes lies in their adaptability; you can use various fillings and frostings to create unique flavor combinations.
Ingredients You'll Need:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Caramel Filling:
- 1 (14 ounce) can sweetened condensed milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Baking the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the boiling water and mix until smooth. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
2. Preparing the Caramel Filling:
While the cakes are cooling, prepare the caramel filling. In a medium bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until smooth and creamy.
3. Poking the Cake:
Once the cakes are completely cool, use a wooden skewer or the handle of a wooden spoon to poke numerous holes evenly across the top of each layer. Don't poke too deep; you just want to create channels for the caramel to seep into.
4. Adding the Caramel:
Slowly pour the caramel filling over the poked holes in the cake layers, allowing it to soak in. You might need to gently tilt the cake to distribute the caramel evenly.
5. Making the Frosting:
In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy. Stir in the vanilla extract.
6. Frosting the Cake:
Once the caramel has been absorbed (allow at least 30 minutes), frost the top of one cake layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
Frequently Asked Questions (PAA):
How long does this chocolate and caramel poke cake last?
This cake is best enjoyed within 3-4 days when stored in an airtight container at room temperature. The caramel filling will keep the cake moist, but it's always best to consume it fresh.
Can I use a different type of cake for this recipe?
While this recipe uses a chocolate cake, you can experiment with other cake flavors. A vanilla cake would complement the caramel beautifully, for example. Just adjust the baking time as needed.
What if I don't have buttermilk?
You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Can I make the caramel filling ahead of time?
Yes, you can make the caramel filling a day or two in advance and store it in the refrigerator. Bring it to room temperature before pouring it over the cake.
Can I freeze this cake?
While freezing this cake isn't recommended, you can freeze the unfrosted layers individually wrapped tightly in plastic wrap. Thaw them overnight in the refrigerator before assembling and frosting.
Conclusion:
This decadent chocolate and caramel poke cake is a guaranteed crowd-pleaser. The combination of moist chocolate cake, rich caramel filling, and creamy frosting creates an unforgettable dessert experience. So, gather your ingredients, follow the instructions, and prepare to be amazed! Enjoy!
