Book a delivery
Total number of items in your trolley: 0. Trolley amount:
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…
Shop for ingredients

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.