Heath Bar Poke Cake
This Heath Bar Poke Cake is a moist, from-scratch chocolate cake soaked with sweetened condensed milk and caramel, then topped with whipped cream and crunchy chopped Heath bars.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk room temperature
- ½ cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee or substitute hot water
- 1 can sweetened condensed milk 14 oz (397 g)
- ¾ cup caramel sauce
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 4 Heath Bars 1.4 oz each, chopped or crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add the hot coffee and stir until the batter is smooth (it will be thin).
- Pour the batter into the prepared dish. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is still warm, poke holes all over the top about 1 inch apart, using the round handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, then drizzle the caramel sauce over the top so both soak into the holes.
- Let the cake cool to room temperature, then cover and refrigerate for at least 1 hour, until completely chilled.
- For the topping, beat the heavy cream and powdered sugar with a stand mixer or hand mixer on medium-high speed until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Sprinkle the chopped Heath bars over the top. Slice and serve cold.
Notes
No buttermilk? Stir 2 teaspoons lemon juice or white vinegar into ¾ cup milk and let it sit for 5 minutes.
Coffee: it deepens the chocolate flavor without tasting like coffee. Use hot water if you prefer.
Shortcuts: a boxed devil's food or German chocolate cake mix baked in a 9x13 pan can replace the from-scratch cake, and 8 oz thawed Cool Whip can replace the homemade whipped cream.
Make ahead: bake, poke and soak the cake up to a day ahead and keep it covered in the fridge. Add the whipped cream and Heath bars shortly before serving so the candy stays crunchy.
Storage: keep covered in the refrigerator for 3 to 4 days, or freeze the soaked cake (without topping) for up to 3 months.
Nutrition
Calories: 607kcalCarbohydrates: 85gProtein: 9gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 111mgSodium: 498mgPotassium: 313mgFiber: 3gSugar: 66gVitamin A: 859IUVitamin C: 1mgCalcium: 197mgIron: 2mg
Nutrition details are an estimate, per serving.
