The best Chocolate Turtle Poke Cake i ever make and you can do it too it's very easy, enjoy
INGREDIENTS
CARAMEL CHOCOLATE FROSTING
For the caramel sauce
1/4 cup (56g) salted butter
2/3 cups (150g) light brown sugar, packed
3/4 cups (180ml) heavy whipping cream
1 tsp vanilla extract
2 tsp corn syrup
For the frosting
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
1/2 cup (57g) natural unsweetened cocoa powder
3 cups (345g) powdered sugar
6–7 tbsp milk
Caramel sauce, for drizzling
Chocolate sauce, for drizzling
Pecan bits
CARAMEL CHOCOLATE CAKE
For the caramel sauce
1/2 cup (112g) salted butter
1 1/3 cups (300g) light brown sugar, packed
1 1/2 cups (360ml) heavy whipping cream
2 tsp vanilla extract
4 tsp corn syrup
For the cake
2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (70g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) water
INSTRUCTIONS
*1. To make the caramel sauce for the frosting, combine all the ingredients for the caramel (butter, brown sugar, cream, vanilla extract and corn syrup) in a medium sauce pan.
*2. Heat on medium-low until sugar is melted. Be sure to melt the sugar on a lower heat so that you don’t end up with a grainy caramel sauce. When the sugar has melted, turn the heat to medium-high to bring to a boil.
*3. Boil for 3 minutes, stirring occasionally, then remove from heat and pour into a heat-proof bowl. It will bubble up a good bit when boiling.
*4. Place the sauce in the fridge to cool and firm. This sauce can be made ahead and stored in the fridge for up to two weeks.
*5. Prior to baking the cake, prepare the caramel that will be poured over top. Add the butter, brown sugar, cream, vanilla and corn syrup to a large saucepan. Heat on medium-low until sugar is melted. Be sure to melt the sugar on a lower heat so that you don’t end up with a grainy caramel sauce. When the sugar has melted, turn the heat to medium-high to bring to a boil.
*6. Boil for 3 minutes, stirring occasionally, then remove from heat and pour into a heat-proof bowl to cool to about room temperature. It will bubble up a good bit when boiling.
*7. To make the cake, prepare a 9×13 inch cake pan by greasing the bottom and sides. Preheat oven to 300°F (148°C).
*8. Add all dry ingredients to a large bowl and whisk together to combine.
*9. Add eggs, milk, vegetable oil and vanilla to the dry ingredients and mix until well combined.
*10. Slowly pour the water into the batter, mixing well and being careful of splashing.
*11. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
*12. Remove the cake from the oven and allow the cake to cool to room temperature, then poke holes all over. I use a knife sharpening rod, but you could also use a large straw or the end of a wooden spoon.
*13. Pour the cooled caramel over the cake and spread it evenly into the holes of the cake.
*14. To make the frosting, add the butter and shortening to a large mixer bowl and beat until well combined.
*15. Add the cocoa powder and about half of the powdered sugar and mix until smooth.
*16. Add about half of the caramel sauce (which should be cold straight out of the fridge) and 5 tablespoons of milk and mix until smooth.
*17. Add the remaining powdered sugar and mix until well combined and smooth.
*18. Add additional milk, as needed, to get a nice, smooth and spreadable frosting consistency.
*19. Spread the frosting evenly over the cake, then drizzle with caramel and chocolate sauce and top it off with bits of pecans.
*20. Refrigerate the cake until ready to serve. It can be served chilled or at room temperature.
Enjoy and don't forget to share with friends
