I have made this cake several times experimenting with the size of poke holes, first I tried pencil sized holes (picture 1), these are great for runny sauces but with a thick caramel I don’t think the holes were large enough for quality seepage. Each time I made the cake I made the hole progressively larger until I went with an apple corer (picture 2). Well we certainly had caramel filled holes and this was certainly a hit! The down side was, with the quantity of caramel in this recipe and the fact the holes take a lot of filling the layer of caramel on the top was quite thin. You also need to take care that you do not ‘core’ through the base as the result could be a little sticky!
We all liked the larger holes with more caramel in the cake then on top. Try it and let me know what you like best!
You will need:
For the cake:
- 225g Butter
- 225g Caster Sugar
- 4 Eggs
- 225g Self Raising Flour
For the caramel:
- 1 x 397g Can of Condensed Milk
- 2 tbsp Golden Syrup
- 60g Butter
For the chocolate:
- 100g Dark Chocolate – melted
- 30g White Chocolate – melted
- Grease and line a square cake tin
- Preheat the oven to 170 degrees
- Cream the butter and sugar until light, creamy and fluffy.
- Add each egg one at a time and mixing well between each addition.
- Sift in the flour and fold in gently until all the flour has been incorporated.
- Transfer into the prepared tin and bake for about 40mins until golden and cooked.
- Leave to cool on a rack for 5mins before removing from the tin and allowing to cool completely on a cooling rack. I leave the grease proof paper in the cake as this will help keep the caramel from dripping down the sides.
Make the Caramel: You can of course use a bought jar of caramel, however if you would like to make your own here’s how Melt together the condensed milk, golden syrup and butter in a pan,
- Bring to the boil while stirring constantly.
- Then simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour. It is important to keep stirring as this mixture will quickly stick to the bottom of the pan, if this happens don’t worry about the occasional darker flake – so long as it’s not burnt!
- Remove from the heat and leave to cool.
- Once the cake has cooled poke the cake with your chosen sized poker. You can use a pencil, pen, or I used an apple corer, an apple corer does give little fun cake nibbles!
- Depending on your chosen size poker will depend on how many holes you make, don’t try and put too many in as this will make the cake very unstable.
- Pour the caramel over the cake, for larger holes I spooned the caramel in before pouring over the top.
- Allow to set.
- Pour the dark chocolate over then drizzle the white chocolate in your chosen swirly pattern.
- Allow to set before cutting and enjoying.