I’m going to share with you the easiest, most delicious cake in all the world.
This indulgent chocolate cake filled with caramel sauce is perfect for any special occasion. Whipped cream topping, chocolate-caramel drizzle add extra decadence.
Enjoy this delicious caramel topped chocolate cake with your dear !
Chocolate Sheet Cake:
3 cup all-purpose flour (390 grams)
2 3/4 cup granulated sugar (550 grams)
1/2 cup baking cocoa powder (50 grams)
1 Tbsp instant espresso or coffee (6 grams)
1/2 cup sour cream, room temperature (115 grams)
1 cup buttermilk, room temperature (228 grams)
3/4 cup vegetable oil (170 grams)
3 large eggs, room temperature (168 grams)
1 1/2 tsp baking powder (6 grams)
1 Tbsp baking soda (18 grams)
1/2 tsp salt (2 grams)
1 1/2 cup hot water (356 grams)
1 tsp vanilla extract (4 grams)
Homemade Caramel Sauce :
1 cup granulated sugar (200 grams)
1/3 cup heavy cream, room temperature (76 grams)
6 Tbsp unsalted butter, room temperature (85 grams)
1/4 tsp table salt (1 gram)
Caramel Buttercream Frosting:
1 cup (or 2 sticks) unsalted butter, room temperature (226 grams)
1/4 tsp salt (1 gram)
1/4 cup heavy cream, room temperature (60 grams)
1/3 cup caramel sauce – recipe above
1 Tbsp pasteurized egg whites – optional (15 grams)
1 tsp vanilla extract (3 grams)
3 cups powdered sugar (340 grams)
Chocolate Sheet Cake:
Preheat oven to 325°F. Line a 9×13 (quarter sheet) pan with parchment paper and spray with nonstick spray.
Place two flower nails in the center of the pan, with the flat side resting flat against the cake pan. Make sure they are a few inches apart and spray thoroughly with non-stick spray too.
In a large bowl, add 3 cups of all-purpose flour, 2 3/4 cup granulated sugar, 1/2 cup cocoa, 1 1/2 tsp baking powder, 1 Tbsp baking soda and 1/2 tsp salt.
In a separate bowl, stir together 1 1/2 cups hot water and 1 Tbsp instant coffee or espresso powder.
Add 1/2 cup sour cream, 1 cup buttermilk, 3/4 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract into the coffee mixture and whisk together until smooth.
Add 1/2 of wet ingredients to dry ingredients and beat until combined.
Pour in the remainder of the wet mixture and beat again until blended.
Pour the dough into the prepared pan.
Reposition the nails so that they are spaced events across the entire pan.
Hit the pan on your stove to remove air bubbles, then bake for 50-55 minutes.
Turn the pan halfway to help the cake evenly.
Let the cake cool in the pan for about 15 minutes, then carefully remove the cake from the pan and place it on a shelf to let it cool.
Homemade Caramel Sauce
Turn stove on medium heat, and place a pot over element.
Pour in sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add in the next bit of sugar.
As the sugar melts, it will gradually deepen in color.
Stir occasionally until the sugar is fully dissolved, and is an amber color.
Turn off the heat.
Mix in butter slowly (2 Tbsp at a time), then stir in cream and salt.
The mixture will be very thin, but will thicken as it cools.
Pour into a separate container, then place in fridge to cool for 30 minutes.
Fluffy Caramel Buttercream Frosting:
Beat the butter on a medium speed for 2 minutes with a whisk attachment, until smooth and fluffy.
Add in the salt and vanilla extract, and mix on low until fully incorporated.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Mix in the cooled caramel sauce and pasteurized egg whites on a low speed.
Beat on low until the ingredients are fully incorporated, then increase the speed to medium high and mix for an additional 2 minutes.
The frosting should be super fluffy at this point! Cover with plastic wrap and set aside.
Allow the cake to cool completed, then remove the flower nails from the cake.
Use a straw or chopstick to poke holes about 1 1/2 inches apart from each other across the cake.
Pour a majority of the remaining caramel sauce over the top of the cake, reserving about 1/3 cup to decorate with later.
Use an offset spatula or the back of the spoon to spread the caramel over the cake and into the holes.
Spread the caramel butter cream evenly over the top of the cake, making swirls with a spatula or spatula.
Sprinkle the remainder of the caramel sauce on top of the cake, cover with chocolate pearls or shredded chocolate and sprinkle with sea salt.
Tips for Making The Best Chocolate Caramel Poke Cake:
Mix your batter until it’s just barely combined!! Over-mixing your batter can make your sheet cake denser and less tender
Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
Use flower nails/heating cores to help your sheet cake bake more evenly and quickly.
This recipe can be used to make about 24 cupcakes. Fill your cupcake liners about half way and bake for about 18 minutes in a preheated 350 degree F oven.
You can also use this recipe to bake a 12x17in sheet cake, but the bake time will be shorter! Bake for about 25 minutes at 325 degrees F.
If you want to make a chocolate layer cake, use my chocolate layer cake recipe to make 3, 8-inch cake layers.