Recipe for Poke Cake with caramel sauce



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  1. Bake the butter, 200 g sugar, vanilla bean and a pinch of salt with a hand mixer for 5 minutes. Beat the eggs one at a time for ½ min. Mix flour, cocoa and baking powder and stir alternately with the coffee.

  2. Grease a square springform pan (24 × 24 cm, alternatively round, 26 cm Ø) and dust with flour. Spread the dough in the mold and bake in the hot oven on the middle grill at 180 degrees (160 degrees for a hot oven) for 30 minutes.

  3. Halfway through the baking time, boil the milk in a saucepan. Mix the custard powder and 25 g sugar in 50 ml cream to a smooth batter, pour in the boiling milk, bring to the boil while stirring. Remove from the heat, stir in 100 g of caramel cream and set aside, stirring occasionally.

  4. Take the baked chocolate cake out of the oven and immediately make a hole (3 cm deep) in it with the handle on a wooden spoon, 2 cm apart. Spread the still hot pudding over the cake so that it flows down into the holes. Tap the springform pan on the work surface a few times to allow the pudding to sink into the holes. Let cool for 30 minutes, cover with foil and place in the fridge for at least 2 hours.

  5. © Jorma Gottwald

  6. Before serving, whip the remaining cream and spread over the cake. Mix the remaining caramel cream and 1-2 teaspoons of warm water to a smooth batter and drizzle over the cake.

The topping was drilled wildly on the cake as a color in a Jackson Pollock painting. If you want even more action, crumble amarettini, meringue or nuts over.

product knowledge
“Poking” roughly means poking around, preferably with the handle on a wooden spoon. Creamy caramel pudding then sinks into the resulting holes, simply divine!

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