Turtle Poke Cake

This turtle poke cake starts with a moist and fudgy chocolate sheet cake. After holes are poked in the cake, warm caramel sauce is poured over top to fill the holes and sink into the cake - leaving big pools and dollops of caramel. The cake is then topped with whipped cream, more caramel and chocolate sauce, and chopped pecans.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Chocolate Caramel Poke Cake, Turtle Poke Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Caramel Sauce (or Use Your Favorite Store Bought)

1 cup granulated sugar (200 grams)
6 tablespoons unsalted butter (85 grams) room temperature, cut into cubes
½ cup whipping cream (120 ml) 33-35% MF, room temperature
1 teaspoon vanilla extract
½ teaspoon sea salt

Chocolate Sheet Cake

2 cups all-purpose flour (250 grams) measured correctly
½ cup natural cocoa powder (45 grams) NOT Dutch processed
2 cups granulated sugar (400 grams)
1½ teaspoons baking powder
1½ teaspoons baking soda
¼ teaspoon salt
½ cup vegetable oil (120 ml) or canola oil
2 teaspoons vanilla extract
2 large eggs room temperature
1 cup milk (240 ml) whole or 2%, room temperature
1 cup boiling water (240 ml) or freshly brewed hot coffee
½ cup caramel sauce (120 ml) from recipe above or store bought

Topping

2 cups whipping cream (480 ml) 33-35% MF, cold from the fridge
2 tablespoons powdered sugar
caramel sauce
chocolate sauce
¼ cup chopped pecans

Instructions

Homemade Caramel Sauce

Add the sugar to a large heavy bottom saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The sugar will start to form clumps and then melt into an ember liquid. Continue stirring until the sugar has no lumps.
Remove the pan from the heat. Working carefully, stir in the chopped butter. It will boil up - so be careful.
Once the butter is melted, drizzle in the cream while constantly stirring.
Add the pan back to the burner over low heat. Gently stir together until the sauce is an even consistency with no lumps.
Remove from the heat. Let sit for a few minutes, then stir in the vanilla extract and salt. Cool fully. If making in advance, transfer to an airtight container and refrigerate until ready to use.

Chocolate Sheet Cake

Preheat the oven to 350℉ (180℃). Spray a 9x13 inch metal cake pan with non-stick cooking spray, or lightly grease and dust with cocoa powder. Set aside.
In a very large bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Then whisk together until the cocoa powder is evenly distributed throughout the flour. Set aside.
In a separate large bowl, whisk together the oil, sugar, eggs, buttermilk and vanilla. Keep whisking until you no longer see lumps of egg. Then whisk the almost boiling water into the mixture. Go carefully so that the hot water doesn't splash.
Pour the wet ingredients into the dry ingredients. Whisk together until there are no lumps. You can also use an electric mixer for this. Be sure that there are no clumps of flour at the bottom of the bowl.
Pour the batter into the prepared pan (it will be thin). Bake in the middle of the preheated oven for about 35-40 minutes or until the top looks set and the sides are starting to pull away from the pan. An inserted toothpick should come out clean or with a few moist crumbs but no gooey cake batter.
Cool the cake (in the pan) for about 30-60 minutes.
Taking a wooden spoon or large straw, poke holes in the cake. Each hole should be about ¾ -1 inch apart (about 1½-2 cm) and go about ⅓ to ½ down into the cake.
If the caramel is cold, warm it up in the microwave for 45 seconds on medium power, then stir. Repeat until the caramel is warm enough to pour. Alternatively, warm up the sauce in a small saucepan over low heat. Measure out ½ cup and pour over the cake. Be sure to get the caramel into the holes. Place the cake in the fridge until ready to serve.

Whipped Cream

Using the whisk attachment of a stand or hand held electric mixer, beat the cold cream and powdered sugar until stiff peaks form. The whipped cream can be store in an airtight container in the fridge until ready to top and serve.

Serve

Add the whipped cream to the cake (make sure the cake isn't warm- otherwise the cream will melt). Spread into an even layer.
Drizzle with more caramel sauce and chocolate sauce, then sprinkle with chopped pecans.

Notes

Caramel Sauce: Feel free to use your favorite store bought variety or your favorite homemade recipe.
Cocoa Powder: Be sure to use natural cocoa powder. Do not use Dutch processed (sometimes called Dark or Specialty Dark). If using Dutch processed cocoa, the cake won't rise properly.
Storage: Always store covered in the fridge.
Nutrition: Details are an estimate only, based on 1 slice, assuming the cake is sliced into 15 uniform pieces.

Nutrition