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Chocolate caramel poke cake
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Prep Time:
55 minutes
Cook Time:
70 minutes
Total Time:
125 minutes
Indulge in a decadent chocolate caramel poke cake.
Ingredients:
  • 100g dark chocolate
  • 125g butter, softened
  • 275g caster sugar
  • 3 Free Range Eggs
  • 150g self-raising flour
  • 25g cocoa powder
  • 250g milk chocolate
  • 125ml thickened cream
  • 125ml cream
  • 1.20 gm sea salt flakes
Instructions:
  • Preheat the oven to 180C. Prepare a 20cm square cake pan by greasing and lining the base and sides with baking paper.
  • In a small saucepan over low heat, melt the chocolate with 1 cup (250ml) water, stirring constantly for about 5 minutes until smooth. Allow the mixture to cool slightly before using.
  • Using an electric mixer, blend the butter and sugar in a bowl until light and creamy. Then, add the eggs one at a time, making sure to beat well after each addition. In a separate bowl, mix the flour, almond meal, and cocoa powder. Alternate adding the flour mixture and chocolate mixture to the butter mixture, stirring until just mixed. Transfer the batter into the prepared pan, level the top, and bake for 45-50 minutes or until a skewer inserted in the center comes out clean. Let it cool for 30 minutes before serving.
  • To prepare the ganache, melt the chocolate and cream together in a heatproof bowl set over simmering water (make sure the bowl doesn't touch the water). Stir constantly until smooth. Chill in the fridge for 30 minutes until slightly firm, then whip until creamy.
  • While the cake is cooling, prepare the caramel sauce. Heat sugar in a saucepan over medium heat until it caramelizes, stirring occasionally for 5-7 mins. Remove from heat, slowly pour in cream, add salt, and simmer for 5 mins until the sauce thickens. Let it cool slightly before using.
  • Transfer the cake onto a serving plate. Use a wooden spoon to pierce the cake at 3cm intervals. Warm the caramel sauce in a jug and pour it into each hole. Top with milk chocolate ganache, then slice and serve with extra caramel sauce.

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