Chocolate Caramel Rolo Poke Cake

Are you ready? We are knee-deep in chocolate today with a special caramel covered treat. In fact, this is the very first poke cake recipe to appear on Sweetest Menu!

You’re looking at a soft and delicate chocolate cake that has been soaked in homemade salted caramel sauce, then topped with silky smooth chocolate caramel frosting and covered in gooey Chocolate Rolo pieces! Chocolate caramel at it’s finest.

Have you heard of poke cake before? It is quite the treat. First you bake your cake, then, while it is still warm, you poke it all over to create dozens of holes. Then you pour over some sort of sweet liquid that seeps down into all the holes.

What you end up with is a super moist cake that is infused with extra flavour. Such a neat trick! I’ve seen it done with hot fudge sauce, condensed milk or even a gooey pudding mixture.

But today, our cake is infused with gorgeously golden caramel sauce. We’ve discussed the wonders of caramel before (here, here and here) but this cake combines caramel with chocolate for the ultimate poke cake.

Plus it gives you a great excuse to buy Rolos (my fav). Also if you need to make this cake quick, you could totally use storebought caramel – no worries at all. The cake will still be bursting with flavour!

I hope you had a good weekend. They always seem to fly by so quickly! My husband and I are looking for an apartment this week so wish us luck! Having a pet makes it a little harder but it’s still always exciting to find a new ‘home’.

I can tell you one place we will be going – Jacks Newtown. I’ve been wanting to get my hands on one of their burgers for months! Oh and if you get a chance to try this poke cake, don’t forget to tag me on Instagram! I love to see your creations!

Let’s Bake

Chocolate Caramel Rolo Poke Cake

Yield Makes one 8 inch cake 1x

1x2x3x

★★★★★

5 from 1 review

Prep: 60 minutesCook: 25 minutesTotal: 1 hour 25 minutes

Chocolate Caramel Rolo Poke Cake soaked in homemade salted caramel sauce, topped with silky smooth chocolate caramel frosting and covered in Rolo pieces!

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Ingredients

Chocolate cake

• 105 grams (3/4 cup) plain flour or all purpose flour
• 40 grams (1/2 cup) cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 80 grams (1/2 cup) brown sugar
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 115 grams (1/2 cup or 1 stick) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) of buttermilk
• 120 ml (1/2 cup) caramel sauce

Chocolate caramel frosting

• 115 grams (1/2 cup or 1 stick) unsalted butter
• 375 grams (3 cups) icing sugar or powdered sugar
• 2–3 tablespoons full fat or whole milk
• 20 grams (1/4 cup) cocoa powder
• 120ml (1/2 cup) salted caramel sauce, plus a little extra for decorating
• 200 grams (1 cup and 1/3 cup) Rolo chocolate

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Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a square 8 inch springform cake tin with a little baking or parchment paper.
2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.
3. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
4. Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean.
5. Grab a chop stick (or something similar) and poke holes throughout the whole cake, while it is still warm. Pour your caramel over the top and spread out so it soaks into the cake and down the holes. Then leave the cake to cool completely.
6. In a large mixing bowl, beat the butter until creamy and smooth and then add one cup of icing sugar, along with a tablespoon of milk  to help loosen up the mixture. Beat until combined. Then sift in another cup of icing sugar and a tablespoon of milk. Finally, add the last cup of icing sugar, along with the cocoa powder.
7. Beat again. The frosting should be nice and creamy. If its too thick, you can add another tablespoon of milk.  Finally, add the caramel sauce and beat until the frosting is lovely and smooth.
8. Remove the cake from the tin. Spread the frosting all over the cake. Then break up the Rolos using your hands and scatter the pieces all over the cake. Enjoy!

Author: Jessica HolmesCategory: DessertCuisine: American

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