Coffee Poke cake

Have you every tried a slice of Coffee poke cake?
This is surely the ultimate treat for any coffee lover. This coffee poke cake is decadent and moist with a caramel and cream topping. Now this combination is just dreamy and is definitely a crowd pleaser. Plus it is so easy to make!

If you’re not familiar with poke cakes, allow me to explain.
A poke cake is a cake, usually a sheet cake, that you poke holes in straight after baking.
While the cake is still hot the holes are filled with a liquid syrup.
There are also plenty of recipes that calls for filling the holes with a variety of delicious fillings.

The holes can be poked with a wooden skewer or the handle of a wooden spoon depending on the size of hole you want. Usually a wooden skewer is used for syrups since the holes are smaller allowing the syrup to spread evenly. Whereas the holes that the back of a wooden spoons makes are larger thus allowing a filling to be inserted easily.

But the result is always a deliciously moist cake! 😋

This coffee poke cake is a really easy to make but is simply amazing!

Enjoy!

Ingredients

Cake:
60 ml Cacao powder
125 ml Water, boiling
3 Eggs
250 ml Sugar, white
60 ml Oil, Sunflower
250 ml Cake flour
10 ml Baking powder
2 ml Salt
5 ml Vanilla essence

Coffee syrup:
250 ml Sugar, white
15 ml Coffee powder, instant
2 ml Salt
500 ml Water, boiling
5 ml Vanilla essence

Topping:
1 tin (360 g) Caramel treat (also known as Caramel Duce de Leche)
250 ml Cream, whipping

Directions:

Preheat the oven to 180ºC. Grease a 26cm X 17cm, +/- 10cm deep, glass dish and set aside.

Sift the flour, baking powder and salt together and set aside.
Mix the boiling water and cocoa together, stir well until the cocoa is completely dissolved then set aside.

In a separate bowl mix the eggs, sugar and oil until smooth. Now add the flour mixture and the cocoa water to the egg mixture. Beat everything together until well mixed.

Pour the batter into the prepared dish and bake 25 – 30 minutes or until the cake is done.
In the meantime while the cake is baking add all the syrup ingredients to a small pot and bring to boil over medium heat. Stir until the sugar is complete dissolved then remove the pot from the heat and set aside.
Check if the cake is done by inserting a toothpick into the center of the cake. If it comes out dry the cake is done.

Once baked, remove the cake from the oven. Use a small skewer and poke holes all over the cake. While the cake is still hot slowly pour the prepared coffee syrup evenly over the cake.
Allow the cake to cool completely.

Beat the caramel treat (also known as Caramel Duce de Leche) until smooth. In a separate bowl beat the cream until stiff.
Spread the caramel evenly over the cooled cake followed by the cream.
Optional: sprinkle a crushed flake chocolate over the cream for decoration.

Store the cake in the fridge.

Enjoy!