1-Getting started with this chocolate caramel poke cake: preheating your oven and mixing a few bowls perfect for busy parents or working pros. Begin by preheating the oven to 350°F and preparing a 9×13 inch pan by greasing and flouring it to ensure nothing sticks. This sets the stage for a smooth baking process that even beginners can handle.

2-Next: combine the milk and lemon juice in a bowl and set it aside to sour slightly, which adds a nice tang to the batter. In a large bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and that optional pinch of salt for extra flavor. Then, add the wet ingredients eggs, coffee (or water), the soured milk mixture, vegetable oil, and vanilla extract and beat everything on medium speed for about 2 minutes until you get a runny batter ready for the pan.

3-Pour the batter into your prepared pan and bake it for 30 to 40 minutes, checking doneness with a toothpick that comes out clean. Once baked, let the cake cool for 15 minutes before poking holes all over it using a wooden spoon handle or chopstick for even absorption. Pour the sweetened condensed milk and three-quarters of the caramel sauce over the top, letting it seep into those holes for that signature gooey texture.

4-Chilling and Serving: After adding the sauces, pop the cake in the fridge for at least 4 hours or overnight to let the flavors meld it’s worth the wait for the best results. Before serving, top it with whipped topping or whipped cream, drizzle on the remaining caramel and chocolate sauces, and add chopped chocolate for a fancy garnish if you like. This step makes the cake even more irresistible and is a great way to impress your guests.