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  • Recipes
  • Chocolate Caramel Poke Cake
Chocolate Caramel Poke Cake

By OcadoLife
For the ultimate decadent dessert, try this Chocolate Caramel Poke Cake from baker, food writer and Bake Off champion Edd Kimber – aka The Boy Who Bakes. Underneath the swirled topping of chocolate icing and salted…
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Time and servings

Total time
Serves 10390 kcal/serving
Prep time
Cooking time

Ingredients

13 total
  • 50ml double cream
  • 80g unsalted butter, diced
  • 150g light brown sugar
  • 70g dark chocolate, 50g roughly chopped, 20g grated, plus 60g for the icing
  • 25g cocoa powder, plus 1 tsp
  • 100ml strong black coffee, hot
  • 100ml buttermilk
  • 1 large egg
  • 130g plain flour
  • ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • 260g salted caramel sauce, warmed

Method

5 steps

  1. Step 1

    To make the icing, put the double cream, 35g butter and 25g light brown sugar in a pan with the 60g dark chocolate and 1 tsp cocoa powder. Warm over a low heat, stirring, until melted. Pour into a jug, cover and chill for 2 hrs.

  2. Step 2

    Preheat the oven to 180ºC/160ºC fan/gas 4. Melt the remaining butter and the 50g chopped chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then. Remove from the heat; stir in the remaining sugar, coffee and buttermilk. Whisk in the egg, sift in the flour, cocoa, baking powder, bicarb and salt; whisk briefly until smooth.

  3. Step 3

    Scrape the batter into a 24 cm non-stick ovenproof frying pan; bake for 25-30 mins or until springy. Leave to cool in the pan.

  4. Step 4

    Poke holes all over with a wooden spoon handle, then spoon some of the warmed salted caramel sauce into each, holding a little back for the icing.

  5. Step 5

    Beat the icing with an electric mixer for 2-3 mins until fluffy. Spread over the cake and swirl in the remaining caramel sauce. Scatter over the grated chocolate.