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FOOD FRIENDS RECIPE
Dessert
Holy Cow Chocolate Cake Recipe
Make this easy Holy Cow chocolate cake recipe: a chocolate caramel poke cake with fudge, whipped cream and crunchy toffee.
01Prep25 min
02Cook35 min
03Total time4 hours
04Servings12 slices
05DifficultyMedium
06CategoryDessert
02 / Method
Method
- 01
Bake the chocolate cake according to the packet in a roughly 23 × 33 cm tin.
- 02
As soon as it leaves the oven, use the handle of a wooden spoon to make deep holes every 2–3 cm.
- 03
Slowly pour over the condensed milk, followed by the gently warmed chocolate sauce, guiding it into the holes.
- 04
Cool completely and refrigerate for at least 2½ hours.
- 05
Whip the cream with the sugar until firm. Spread over the cold cake and finish with caramel sauce and toffee pieces.
03 / Allergens
Allergens
- Gluten
- Milk
- Egg
- May contain soy
Nutrition420 kcal · 6 g protein · 20 g fat · 56 g carbsEstimate per serving
04 / Storage
Storage
Keep covered in the refrigerator for up to 3 days. Add the toffee shortly before serving so it stays crisp.
05 / Substitutions
Substitutions
- Use a homemade chocolate sponge instead of cake mix.
- Replace toffee with toasted hazelnuts or chocolate curls.
- For a less sweet cake, use dark chocolate sauce and omit the extra caramel.
Always check the current ingredient list and allergen information on product packaging yourself. Substitutions may change allergens and nutritional values.
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