Chocolate Caramel Rolo Poke Cake

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Chocolate Caramel Rolo Poke Cake

Yield Makes one 8 inch cake 1x
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!


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
  • 23 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


  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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