A Glug of Oil

Good and tasty recipes, home cooking comfort foods such as cottage pie, cheesy baked pasta, casserole and slow cooker dishes.

Coffee Caramel and Hazelnut Poke Cake

What is a Poke Cake? A poke cake is so-called because once it's baked you simply poke holes in it!

Then you pour a delicious runny topping into the holes, and when the cake is fully finished you can't see the holes as they are covered with more topping.

Coffee and caramel poke cake

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Poke Cake

When you cut it, everyone gets to see the scrummy gooey filling in every slice.

Sticky, gooey caramel oozing from the cake and of course, the more holes you make the more filling there will be; but with that said don't go too mad or the cake might fall apart!

Now I'm not a one for cakes but Paul (the husband) does like a bit of cake! I never do much baking because I'm simply no good at it.

Amazingly my made-up recipe turned out really well, so if I can make this anyone can! It's really easy because it doesn't have to look 'posh' - yep can be as messy as you like with this one.

As this cake is so rich you really don't need a lot and served with ice cream this would make a rather nice dessert and it will go a long way.

Although if you have kids and a husband like mine don't expect it to be around for long before it gets eaten. The addition of just 60ml of coffee to the sponge mix made this cake really nice and moist.

Coffee poke cake ready to poke

Once it’s cooked, leaving the cake in the tin, allow it to cool for a few minutes.

Meanwhile gently heat one of the tins of caramel but don’t let it get too hot; just until it becomes pour-able.

Caramel sauce in a saucepan

Now, poke holes into the cake using the end of a wooden spoon.

Pour the caramel into the holes and spread the rest over the cake. Now, before continuing put the cake in the fridge for about an hour so that the caramel sets.

Poke cake ready to finish

Carefully remove the sponge from the tin; if you don't have a loose-bottomed cake tin you may have to turn it upside down onto greaseproof paper but it doesn’t matter what it looks like as it will soon be covered with the topping.

Put the cake onto a clean piece of greaseproof paper and spread the second (unheated) tin of caramel over the top of the sponge; if it’s used straight from the tin, you can spread it as it’s thicker than when warmed.

Caramel topping on poke cake

Scatter over the hazelnuts and gently heat the chocolate and the honey together. The honey will make the chocolate runnier which is what you want.

Chocolate Drizzle

The best way to heat chocolate is to put it in a heatproof bowl over a saucepan of simmering water.

Once melted, dip a fork into the chocolate and using a left to right motion, drizzle the chocolate over the cake.

Caramel poke cake

Make ahead Poke Cake

This cake can be made the day before up to the point of adding the hazelnuts and melted chocolate, best to do that the day you plan to serve the cake. Oh, and it's perfect with ice cream!

Poke Cake Recipe

coffee,caramel,poke,cake,recipe
baking,cake
English
Yield: 12-16
Author: Jan Bennett
Coffee Caramel and Hazelnut Poke Cake

Coffee Caramel and Hazelnut Poke Cake

This cake is so rich you really don't need a lot and served with ice cream this would make a rather nice dessert and it will go a long way.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

  • 225g very soft butter - plus a bit more for the tins
  • 225g light brown sugar
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon of cocoa power
  • 4 large eggs – free range of course
  • 60ml of freshly made very strong coffee - made from 2 tablespoons in 80ml water - left to go completely cold
For the topping
  • 2 x 397g cans of Carnation Caramel
  • 100g dark chocolate - 70% cocoa solids
  • ½ a tablespoon of runny honey
  • 25g of chopped hazelnuts

Instructions

Preheat the oven to 180C/160C fan or 350F/315F fan - Gas 4
  1. Butter and line the base of a deep 20cm cake tin. Measure out all the cake ingredients into a large mixing bowl (except the coffee). Beat together until smooth.
  2. Now stir in 60ml of the cold coffee and mix until thoroughly blended.
  3. Pour the mixture into the cake tin and bake in the preheated oven for about 35–40 minutes until golden brown. 
  4. The cake should start to shrink away from the sides of the tin and the sponge should spring back when lightly pressed.
  5. Once it’s cooked, leaving the cake in the tin, allow it to cool for a few minutes.
  6. Meanwhile gently heat one of the tins of caramel but don’t let it get too hot; just until it becomes pour-able. Now you can poke holes into the cake using the end of a wooden spoon.
  7. Pour the caramel into the holes and spread the rest over the cake. 
  8. Now, before continuing put the cake in the fridge for about an hour so the caramel sets.
  9. Carefully remove the sponge from the tin; if you don't have a loose-bottomed tin you may have to turn it upside down onto greaseproof paper but it doesn’t matter what it looks like as it will soon be covered with the topping.
  10. Put the cake onto a clean piece of greaseproof paper and spread the second (unheated) tin of caramel over the top of the sponge; if it’s used straight from the tin you can spread it as it’s thicker than when warmed.
  11. Scatter over the hazelnuts and gently heat the chocolate and the honey together. The honey will make the chocolate runnier which is what you want. 
  12. The best way to heat chocolate is to put it in a heatproof bowl over a saucepan of simmering water.
  13. Once melted, dip a fork into the chocolate and using a left to right motion drizzle the chocolate over the cake.
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1 comment

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Cheers
Jan