German Chocolate Poke Cake

German Chocolate Poke Cake: A Classic with a Twist

Let's bake a dessert that's both comforting and impressive: German Chocolate Poke Cake. This moist and flavorful cake combines the rich flavors of chocolate with a creamy filling and a decadent coconut-pecan frosting. It's a perfect treat for any occasion, from casual gatherings to special celebrations. I'm excited to share this simple yet delicious recipe with you.

Ingredient Essentials

Chocolate Cake Mix:

A boxed chocolate cake mix provides a convenient base for this cake.

Chocolate Instant Pudding Mix:

Instant pudding mix adds extra moisture and a rich, creamy texture to the cake.

Sour Cream:

Sour cream adds moisture and tang to the cake, creating a tender crumb.

Vegetable Oil:

Vegetable oil keeps the cake moist and tender.

Eggs:

Eggs act as a binder and add richness to the cake.

Milk:

Milk adds moisture to the cake batter.

Kosher Salt:

Salt enhances the flavors of the cake.

Mini Chocolate Chips:

Mini chocolate chips add bursts of chocolatey goodness throughout the cake.

Sweetened Condensed Milk:

Sweetened condensed milk is the key to the cake's moistness and sweetness. It soaks into the holes, creating pockets of creamy deliciousness.

German Chocolate:

German chocolate is used to make the ganache, adding a smooth and rich layer of chocolate flavor.

Heavy Cream:

Heavy cream is used to create the ganache, making it smooth and velvety.

Granulated Sugar:

Granulated sugar sweetens the frosting.

Unsalted Butter:

Unsalted butter adds richness and flavor to the frosting.

Sweetened Shredded Coconut:

Sweetened shredded coconut gives the frosting its signature texture and flavor.

Chopped Pecans:

Chopped pecans add a delicious crunch and nutty flavor to the frosting.

Pin it

Crafting Your Cake

Cake Batter Preparation:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until smooth and creamy. Gently fold in the mini chocolate chips.

Cake Baking:

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.

Poke and Fill:

Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the cake. Gradually drizzle the sweetened condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool completely.

Ganache Preparation:

Place the chopped German chocolate in a medium bowl. Warm the heavy cream in a small saucepan until it simmers. Pour the hot cream over the chocolate and let it sit for 4 minutes. Whisk until smooth and glossy. Once the ganache has thickened slightly, spread it evenly over the cooled cake.

Frosting Preparation:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens and turns golden. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading it over the ganache-covered cake.

Serving:

Slice the cake into squares and serve. This cake tastes even better chilled, so consider refrigerating it for a few hours before serving.

You Must Know

• This cake is a delicious combination of chocolate, caramel, and coconut-pecan flavors.
• It's a perfect dessert for any occasion.
• Leftovers can be stored in the refrigerator.

I love the moist and flavorful texture of this cake. The sweetened condensed milk soaks into the cake, creating pockets of creamy sweetness that are simply irresistible. The coconut-pecan frosting adds a perfect touch of nutty sweetness and texture.

Serving Suggestions

Serve this German Chocolate Poke Cake chilled for the best flavor and texture. It's delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Flavorful Variations

For a richer chocolate flavor, use dark chocolate instead of German chocolate for the ganache. You can also add a layer of caramel sauce between the cake and the frosting.

Storage and Freezing

Store leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze the cake for up to three months. Thaw it overnight in the refrigerator before serving.

Pin it

Chef's Helpful Tips

Use room-temperature ingredients for a smoother batter.

Don't skimp on poking holes in the cake.

Let the ganache cool slightly before spreading it.

Toast the coconut and pecans for the frosting to enhance their flavor.

This German Chocolate Poke Cake is a delightful and easy dessert that's sure to impress. It's a perfect blend of classic flavors and a fun, poke-cake twist. I hope you enjoy making and sharing this delicious treat as much as I do. It's a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection.

Frequently Asked Questions

→ Can I use a different type of chocolate for the ganache?

Yes, you can use semi-sweet or milk chocolate instead of German chocolate. The flavor will be slightly different.

→ Can I make this ahead of time?

Yes, this cake is best made ahead of time to allow the flavors to meld and the frosting to set. Store it in the refrigerator.

→ Can I use a different type of nuts for the frosting?

Yes, you can use walnuts or almonds instead of pecans. Toasting the nuts before adding them to the frosting enhances their flavor.

→ Can I make this without the sweetened condensed milk?

The sweetened condensed milk is what makes this a poke cake, so it's a key ingredient. You could try using a different type of liquid, but the texture and flavor will be different.

→ How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days.