Description
A rich and gooey chocolate dessert filled with homemade caramel, covered in chocolate frosting, and topped with caramel, chocolate sauce, and pecans.
Ingredients
Scale
- ¼ cup (56g) salted butter (for frosting)
- ⅔ cup (150g) packed light brown sugar (for frosting)
- ¾ cup (180ml) heavy whipping cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 teaspoons corn syrup (for frosting)
- ½ cup (112g) salted butter (for cake caramel)
- 1⅓ cups (300g) packed light brown sugar (for cake caramel)
- 1½ cups (360ml) heavy whipping cream (for cake caramel)
- 2 teaspoons vanilla extract (for cake caramel)
- 4 teaspoons corn syrup (for cake caramel)
- 2 cups (260g) all-purpose flour
- 2 cups (414g) granulated sugar
- ¾ cup (70g) natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1½ teaspoons vanilla extract
- 1 cup (240ml) water
- ½ cup (112g) salted butter (for frosting)
- ½ cup (95g) shortening
- ½ cup (57g) natural unsweetened cocoa powder (for frosting)
- 3 cups (345g) powdered sugar (for frosting)
- 6–7 tablespoons milk (for frosting)
- Caramel sauce (for drizzling)
- Chocolate sauce (for drizzling)
- Pecan bits (for topping)
Instructions
- Make the Caramel Sauce for the Frosting: In a saucepan, melt butter, brown sugar, heavy cream, vanilla extract, and corn syrup on medium-low heat. Once melted, increase heat, boil for 3 minutes, and cool.
- Make the Caramel for the Cake: Repeat the caramel-making process with a larger batch for the cake, allowing it to cool to room temperature.
- Preheat your oven to 300°F (148°C) and grease a 9×13-inch cake pan.
- Combine the dry ingredients (flour, granulated sugar, cocoa powder, baking soda, and salt) in a mixing bowl.
- Add the eggs, milk, vegetable oil, and vanilla extract to dry ingredients and mix until combined.
- Pour in the water gradually, mixing until smooth.
- Bake for 40–45 minutes, or until a toothpick comes out with moist crumbs.
- Poke holes in the cooled cake using a straw or the handle of a wooden spoon.
- Pour the cooled caramel over the cake and let it soak into the holes.
- Make the Chocolate Caramel Frosting: Beat together the butter and shortening, then add cocoa powder, half the powdered sugar, half the chilled caramel, and milk. Mix until smooth. Add remaining powdered sugar and mix until well combined.
- Frost the cake evenly with the chocolate caramel frosting.
- Drizzle with additional caramel and chocolate sauces. Top with pecan bits.
- Chill the cake in the refrigerator until ready to serve.
Notes
Make the caramel sauce ahead of time for easier assembly. Serve with vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, poke cake, turtle dessert, caramel cake, decadent dessert