Eggless Chocolate & Caramel Poke Cake
A fluffy eggless chocolate sheet cake elevated by pockets of melted chocolate and salted caramel running through each slice!
Ingredients
For The Cake
- 1½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ cup caster sugar
- ½ cup brown sugar
- 1 cup water or milk (milk makes for a richer cake!)
- ⅓ cup oil/melted butter
- 1 tablespoon lemon juice
- ½ teaspoon salt
For The Chocolate Ganache
- 1½ cups heavy cream
- 1¼ cups good quality chocolate (chopped)
- 10 ml strong brewed coffee/liquor of your choice (optional)
For The Caramel
- 1 cup sugar
- ¼ cup water
- ½ teaspoon salt
- 5 tablespoons butter
- ¾ cup heavy cream (warmed)
To Assemble
- ¼ cup melted chocolate
- roasted nuts & sea salt (optional; as a topping)
Instructions
For The Cake
- Preheat oven at 170°C. Grease and line a 9 inch baking tray with parchment paper.
- Mix together the lemon juice with the milk/ water. Set aside.
- Mix together all the dry ingredients (baking soda, salt, flour, cocoa powder) until well combined.
- Add both sugars into the dry ingredients and whisk until combined. Pour in the oil as well as the water-milk-lemon juice mixture and whisk until the batter is well combined; but be careful not to over-mix!
- Pour the batter into the baking tray, bake for 15-20 mins or until knife comes out clean. Allow to cool.
For The Chocolate Ganache
- Warm the cream in a saucepan. Add chocolate in the cream, mix until combined.
- Add 10ml of coffee (optional). Allow to cool.
For The Caramel
- Add sugar, salt and water in a saucepan. Cook on low heat. Allow the mixture to cook until it turns amber in colour (keep an eye on it, you don’t want your caramel to burn!).
- Once amber, add the warmed cream into the saucepan. Stir well, then add the butter. Allow the caramel to cool.
To Assemble
- Place the cake on parchment paper, in its baking tray.
- Using the handle of a spoon, poke holes into the cake.
- Pour the ganache on top of the cake, making sure to fill all the holes.
- Allow to set for 20 minutes. Pour caramel on top of the cake and drizzle with some melted chocolate. You could also add roasted nuts and sea salt on top of the cake for an extra kick!
- Allow to set in the refrigerator for 20 minutes and serve!
