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Choc caramel custard poke cake recipe
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Decadent chocolate cake layered with caramel buttercream and custard, a simple yet indulgent dessert that can be prepared ahead for easy enjoyment.
Ingredients:
  • 520g packet Baking Mix Fluffy Salted Caramel Choc Cupcakes
  • 2 eggs
  • 160ml (2⁄3 cup) milk
  • 60g unsalted butter, at room temperature
  • 125ml (1⁄2 cup) bought double thick custard
  • 80ml (1⁄3 cup) Bonne Maman Caramel spread
  • 150g unsalted butter, at room temperature
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line a 20cm square cake pan with baking paper, ensuring the base and sides are covered.
  • Prepare the cake mixture as instructed on the baking mix package using eggs, milk, and butter. Pour the mixture into the prepared pan and bake for 25 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pan for 30 minutes before moving to the next step.
  • Move the cake to a serving plate. Gently poke holes in the cake using the end of a wooden spoon, being careful not to poke through the bottom. Allow it to cool completely.
  • Transfer the custard into a sealable plastic bag. Snip off a corner and pipe it into the cake holes. Lightly tap the plate on the counter to release any air bubbles. Refrigerate for 1-2 hours until chilled.
  • Prepare the icing by combining the specified amount of butter and milk as instructed in step 3 of the baking mix directions.
  • Cover the cake with a generous layer of icing, then drizzle with caramel before serving.

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