Description
A rich and moist double chocolate poke cake soaked in caramel and topped with chocolate whipped cream.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients needed: eggs, oil, water)
- 1 cup caramel sauce
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chocolate shavings or sprinkles for decoration
Instructions
- Prepare the chocolate cake mix according to package instructions and bake in a 9×13 inch pan.
- Let the cake cool for 10 minutes, then poke holes all over the cake using a fork.
- Pour the caramel sauce evenly over the cake, allowing it to soak into the holes.
- In a bowl, whip the heavy cream until soft peaks form, then add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
- Gently fold in the chocolate chips.
- Spread the chocolate whipped cream over the cooled, caramel-soaked cake.
- Optional: top with chocolate shavings or sprinkles for decoration.
- Refrigerate for at least 1 hour before serving. Enjoy!
Notes
For best texture after storage, let the cake sit 10-15 minutes at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg