If you don’t plan on serving the cake right away, don’t sprinkle the Heath bars yet.This time will allow the cake to absorb the liquids and make it incredibly tasty and moist. You have to let it soak in the condensed milk and caramel for at least 4 hours – but it’ll be better if you can leave it overnight. For best results, make the cake a day in advance.The cake can and will absorb all of that liquid, so don’t be tempted to pour less. It will seem like you’re adding too much milk and caramel but trust the process.This will help it absorb the milk and caramel faster. Slice off the top part of the cake, especially if it’s formed a crust.Trust me you’ll massacre the sponge if you do! The cake needs a bit of time post-baking to fully set, about 10 to 15 minutes. This will help you monitor the temperature and adjust if needed. If your oven tends to run hotter than usual, place a kitchen thermometer inside. Don’t overbake the cake and stick to the prescribed oven temperature.You’ll be serving the cake in the same baking dish, so pick a pretty one for the presentation. Use a nice baking dish for baking the cake in.Just be sure to use this instead of the water, not as well as! It won’t make the cake taste like coffee. For a deeper flavor, add 1/2 cup of instant coffee to the batter.I recommend using a wire whisk over an electric mixer that way, you can easily control the speed. Stop mixing as soon as you no longer see streaks of cake mix. Don’t overmix the batter, or your cake will be dense and rubbery.It doesn’t solidify in cold temperatures, so it’ll still stay nice and moist even if you refrigerate the cake. I’ve tried several types of oil when baking chocolate cake, and corn oil is hands down the best. Not just any kind of oil, though – you’ll want to use corn oil.Cocoa powder is a very dry ingredient, so adding oil, not butter, is the key to keeping it moist. Want a chocolate cake that stays moist for days? The secret is oil.As someone very forgetful, I find this hack super helpful! Alternatively, soak them in warm water for several seconds to speed things up.Just let the egg sit out at the counter for 30 minutes before you plan on baking. Use room-temperature eggs as they incorporate with the rest of the ingredients better.
Step 5: Refrigerate for at least 4 hours.īelieve me it’s worth the wait. The cake should be completely cold at this point otherwise, the topping will melt. Step 4: Once cooled, top the cake with whipped topping and garnish with crushed Heath bars. But you can also mix them first, so it’s uniform. I like to pour them separately, so you get pockets of sweet and salty in every piece. The holes will help the liquids seep through the cake and do their magic. Step 3: Pour condensed milk and caramel topping over the cake. It’s called poke cake for a reason! Allow the cake to cool first – about 10-15 minutes should do the trick. Here’s an excellent recipe for chocolate cake that’s perfect every time! Step 1: Bake the German chocolate cake in a 9×13-inch baking dish, following the package instructions.
The lightness also balances out the denseness of the poke cake flawlessly. Whipped Topping – nothing makes a cake look prettier than fluffy, billowy whipped cream on top.Caramel Ice Cream Topping and Sweetened Condensed Milk – together, they create the luscious mixture that seeps into the cake to give it a sweet, salty, and decadent flavor.You can also use equal parts milk for a more decadent cake. Water – the liquid ingredient that saturates the cake mix.Oil – the key to a moist chocolate cake!.Eggs – for binding the ingredients together.In case you’re curious, I like Duncan Hines. German Chocolate Cake Mix – regular chocolate cake or devil’s food cake works, too, and you can use whatever brand you prefer.Top tip #2: Crush the bars before removing them from their wrappers.Top tip #1: Freeze the bars for 20 minutes so they won’t melt as you crush them.Heath Candy Bars – the main attraction of the cake.This neat little trick transforms the humble cake into a delectable dessert with wonderfully complex flavors!įinished with whipped cream and, of course, crushed Heath bits, this cake is ultimate perfection. You’ll make it extra scrumptious by poking holes in it and drizzling it with an infusion of sweetened condensed milk and caramel. This Heath bar cake is actually just a poke cake that starts with a simple box cake mix. I know it sounds like a complicated recipe, but don’t be fooled! It’s one of the easiest desserts around. After all, you deserve to indulge once in a while!Īnd I promise the calories in this Heath Bar cake are more than worth it. Just do yourself a favor and ignore the calorie count. The combination of moist and gooey textures and sweet and salty flavors is absolute heaven.
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