Chocolate poke cake and salted caramel

Signed Chocolats Favoris

One word: delicious !


Makes 24 servings

For the chocolate cake

  • 1/4 cups all-purpose flour
  • 1/4 cups granulated sugar
  • 3/4 cup (180 mL) cocoa powder, sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk or milk
  • 2 large eggs
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup hot water

For the caramel salt flower filling

For the caramel fleur de sel frosting

To serve (optional)

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For chocolate cake

Preheat the oven to 350°F (170°C). Oil or butter a 9 x 13-inch (23 x 33 cm) pan and cover with parchment paper, taking care to let it rise on the sides, which will make it easier to unmould.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a second bowl, whisk together the buttermilk, eggs, oil, and vanilla.
Pour the wet ingredients over the dry ingredients and mix with a spatula until only a few traces of flour remain. Stirring continuously, stir in hot water and stir until smooth.
Pour into the prepared pan. Carefully (the mixture is quite liquid), transfer the pan to the oven and cook for 25 minutes, or until a toothpick inserted in the centre of the cake comes out clean

For the caramel fleur de sel filling

While the cake is baking, melt the Caramel Fleur de Sel Fondue Chocolates Favoris by following the instructions on the package. Transfer the melted chocolate to a bowl and whisk in the cream.

Remove from oven and let cake cool for 10 minutes. Then, using the end of the handle of a wooden spoon, drill several holes on the entire surface of the cake. (This step gives the cake its name – “poke”!) Pour the melted salted caramel and cream mixture into the holes, taking care to fill them well. Let the cake cool completely, then cool for 2 hours to freeze the ganache.

For the salted caramel frosting

Melt the Salted caramel fondue Chocolats Favoris by following the instructions on the package. Transfer to a bowl and let cool for 10 minutes (adding the hot chocolate to the icing will melt the butter.)

In a large bowl, beat the butter until smooth and creamy. Stir in the vanilla and salt. Add the icing sugar 1/2 cup (125 mL) at a time and stir well before adding more. Once all the sugar is incorporated, beat at high speed for 2 minutes. Add the Salted Caramel fondue Chocolats Favoris and beat for 2 to 3 minutes, until the icing is creamy and airy..

To serve, unmould the cake and remove the parchment paper. Garnish with the salted caramel icing and sprinkle with the chopped chocolate, if desired. Cut into portions and serve.

NOTE: This cake can be prepared in advance and refrigerated or even frozen. The frosting hardens when it’s cold, so be sure to bring the chilled cake to room temperature at least 30 minutes before serving. Remove the frozen cake at room temperature at least 1 hour before serving.