Salted Caramel Poke Cake
Serves : 24 slices
This salted caramel poke cake is so delicious, quick and easy to make, with moist chocolate cake, salted caramel sauce, vanilla whipped cream frosting!
Ingredients
For the Sheet Cake
- 250 g Plain Flour or All Purpose Flour
- 80 g Intense Cocoa Powder or Regular Cocoa Powder
- 2 tsp Baking Powder
- 325 g Light Soft Brown Sugar
- 185 ml Vegetable Oil
- 250 ml Buttermilk
- 100 ml Espresso Coffee
- 2 tsp Vanilla Extract
- 2 Eggs Medium
For the Caramel Filling
- 150 g Salted Caramel Sauce
For the Frosting
- 270 ml Whipping Cream
- 80 g Icing Sugar or Confectioners Sugar
- 1 tsp Vanilla Bean Paste
VIDEO
Instructions
- To make the sheet cake: Preheat oven to 180C/350F and line a 13x9 inch sheet pan with baking paper.
- In a large bowl, sieve together the flour, baking powder and cocoa powder. Mix together until well combined.
- Add the sugar to the flour mixture and mix until well-combined.
- Using a stand mixer with the balloon whisk attachment, whisk the oil and eggs until pale in colour and frothy. Alternatively, you can whisk in a large mixing bowl, by hand or with an electric hand whisk.
- Add the buttermilk and vanilla extract into the oil mixture and whisk well. Add the Espresso coffee and whisk again.
- Make a well in the centre of the dry ingredients, and pour in the oil mixture. Use a rubber spatula to fold the ingredients together. Mix well to ensure all the ingredients are well combined.
- Pour the cake batter into the lined sheet pan, and level if required.
- Bake for 20-25 minutes until springy to touch and skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes.
- Add the filling: While the cake is cooling, make a series of holes, about 1cm deep, in the top of the cake using the handle of a wooden spoon.
- Pour over the salted caramel sauce, and use an offset spatula to help spread the sauce over the cake and into the holes. Leave the cake to completely cool.
- To make the frosting: In a large bowl or stand mixer with the whisk attachment, whip together the whipping cream, icing sugar and vanilla bean paste on low speed.
- As the cream starts to form thick peaks, increase the speed to medium and whisk until stiff. Do not over beat as the cream will spilt.
- To assemble the cake: If transporting the cake you can ice in the pan. Spoon the whipped frosting over the top of the cake.
- Using a palette knife, spread the frosting evenly across the cake, and add swirls for texture if you prefer. Sprinkle all over with chunks of salted caramel Twix biscuits and drizzle with any remaining salted caramel sauce.
Notes
- Due to the whipped cream frosting, the cake must be stored in the refrigerator. The cake is best wrapped in clingfilm or plastic wrap, or kept in an air-tight container.
- The salted caramel poke cake will keep for up to 3 days in the fridge.
- The cake can be frozen, either frosted or unfrosted, and can be stored for up to 2 months. If freezing, wrap well in plastic wrap or clingfilm and remember to defrost thoroughly before eating.
- You can use sunflower or coconut oil instead if you do not want to use vegetable oil. Avoid olive or rapeseed oil as these will taint the flavour of the cake.
- Don't worry if you can't get hold of buttermilk, you can substitute with full-fat milk and a tablespoon of lemon juice, or swap for half soured cream and half full-fat milk.
- If you can't get hold of espresso powder, you can substitute with a strong instant coffee instead. I recommend the barista-style instant coffees such as Milicano.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 30mgSodium: 48mgPotassium: 160mgFiber: 1gSugar: 17gVitamin A: 208IUVitamin C: 1mgCalcium: 60mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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