Prepare to have your taste buds absolutely blown away by the most decadent, mouthwatering dessert you've ever encountered! This Chocolate Chocolate Chip Caramel Poke Cake is not just a dessert - it's a full-on chocolate experience that will make your friends and family think you're a professional pastry chef. Imagine a rich, moist chocolate cake, punctured with rivers of golden caramel, topped with fluffy whipped cream, and sprinkled with chocolate chips that create a texture explosion in every single bite. Whether you're looking to impress guests or simply treat yourself to the most incredible chocolate experience, this recipe is your ultimate destination!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup chocolate chips
- 1 cup caramel sauce
- 1 cup whipped topping
- 1/4 cup chocolate syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well-incorporated.
- Fold in 3/4 cup of chocolate chips into the cake batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. While still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Slowly pour the caramel sauce over the cake, ensuring it seeps into the holes. Use the back of a spoon to help distribute the caramel evenly.
- Refrigerate the cake for about 1 hour to allow the caramel to set and the cake to cool completely.
- Before serving, spread the whipped topping evenly over the cake's surface.
- Drizzle the chocolate syrup over the whipped topping in a decorative pattern.
- Sprinkle the remaining 1/4 cup of chocolate chips over the top of the cake.
- Slice into 12 equal portions and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for a smoother cake batter.
- Don't Overmix: Mix cake batter just until ingredients are combined to keep the cake tender.
- Poke Carefully: Use the handle of a wooden spoon and create holes that are deep but not tearing the cake's structure.
- Caramel Technique: Pour caramel slowly and let it naturally seep into the holes for maximum flavor distribution.
- Chill for Success: Refrigerating helps set the caramel and enhances the cake's overall flavor melding.
- Decorative Drizzle: Use a squeeze bottle or spoon for a professional-looking chocolate syrup pattern.
- Make Ahead: This cake actually tastes better the next day, so it's perfect for advance preparation.
- Storage Hack: Cover tightly with plastic wrap to prevent the whipped topping from absorbing other refrigerator flavors.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
