Print

Decadent Chocolate Whiskey Poke Cake Recipe with Salted Caramel Topping

chocolate whiskey poke cake - featured image
Print Recipe

A rich and moist chocolate poke cake infused with whiskey and topped with a luscious salted caramel glaze, perfect for gatherings and indulgent treats.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade equivalent)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • ½ cup vegetable oil (120 ml)
  • ½ cup whiskey (120 ml) – smooth, slightly sweet brand like Jameson or Buffalo Trace
  • ½ cup whiskey (120 ml) for poke soak
  • ½ cup heavy cream (120 ml) for poke soak
  • ¼ cup granulated sugar (50 g) for poke soak
  • 1 cup granulated sugar (200 g) for salted caramel topping
  • 6 tablespoons unsalted butter, cut into pieces (85 g), softened
  • ½ cup heavy cream (120 ml), warmed for salted caramel
  • 1 teaspoon sea salt (adjust to taste)
  • Optional garnish: chocolate shavings or cocoa powder for dusting
  • Optional garnish: whipped cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, mix the chocolate cake mix, eggs, water, oil, and ½ cup whiskey using an electric mixer on medium speed for 2 minutes. If batter is too thick or lumpy, mix a few extra seconds.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out slightly moist but not wet.
  4. While baking, prepare the poke soak by combining ½ cup whiskey, ½ cup heavy cream, and ¼ cup sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves. Remove from heat and let cool slightly.
  5. Remove the cake from the oven. Immediately poke holes about 1-inch apart all over the cake surface using a wooden skewer or fork. Pour the poke soak evenly over the hot cake and let it absorb slowly.
  6. Make the salted caramel topping by melting 1 cup sugar in a heavy-bottom saucepan over medium heat, stirring constantly until deep amber color forms. Remove from heat, add butter pieces and stir until melted. Slowly add warm heavy cream while stirring. Return to low heat and cook 1-2 minutes until smooth. Stir in sea salt to taste.
  7. Pour the salted caramel over the soaked cake and spread gently with a spatula to cover the surface.
  8. Let the cake cool completely in the pan. Refrigerate for at least 2 hours or overnight to let flavors meld and the cake set perfectly.

Notes

Use room temperature eggs and liquids for smoother batter. Stir caramel constantly to avoid burning. Poke large holes for better soak absorption. Chill cake for best flavor and texture. Can substitute bourbon or dark rum for whiskey. For dairy-free, use coconut cream and plant-based butter. For gluten-free, use gluten-free cake mix.

Nutrition

Keywords: chocolate poke cake, whiskey cake, salted caramel, boozy dessert, easy chocolate cake, poke cake recipe, whiskey dessert

Find it online: https://elaraeats.com/decadent-chocolate-whiskey-poke-cake-recipe-with-salted-caramel-topping/