Print

German Chocolate Poke Cake Recipe

Print Recipe

★★★★★

4.3 from 47 reviews

Delight in this rich and indulgent German Chocolate Poke Cake, featuring moist chocolate cake infused with sweetened condensed milk and caramel, topped with toasted coconut and pecans, and finished with a luscious chocolate ganache. Perfect for celebrations or casual get-togethers, this dessert combines classic flavors in a simple, no-fuss recipe.

Ingredients

Scale

Cake Ingredients

  • 1 box chocolate cake mix (or homemade equivalent)

Filling and Topping

  • 1 (14 oz) can sweetened condensed milk
  • 3/4 cup caramel sauce (store-bought or homemade)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • Extra shredded coconut and chopped pecans for garnish

Instructions

  1. Bake the Cake: Prepare and bake the chocolate cake in a 9×13-inch pan according to the box or homemade recipe instructions. Ensure the cake is cooked through by testing with a toothpick.
  2. Cool and Poke Holes: Let the cake cool for 10 minutes before using the handle of a wooden spoon to poke holes evenly across the entire surface. This allows the fillings to seep deep into the cake.
  3. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the pierced cake, ensuring it seeps into the holes for added moisture and sweetness.
  4. Drizzle Caramel Sauce: Gently drizzle the caramel sauce over the cake surface, carefully spreading it to cover and penetrate the holes.
  5. Toast Coconut and Pecans: In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until they are golden brown and fragrant. Remove from heat promptly to avoid burning.
  6. Sprinkle Toasted Toppings: Evenly sprinkle the toasted coconut and pecans over the cake, allowing their crunchy texture and nutty flavors to complement the sweetness.
  7. Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave until it reaches a simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and stir until smooth and glossy.
  8. Spread Ganache: Immediately spread the chocolate ganache evenly over the top of the cake to seal in the moisture and add a rich chocolate finish.
  9. Garnish and Chill: Garnish the cake with extra shredded coconut and chopped pecans for an attractive presentation. Refrigerate the cake for at least 1 hour before serving to set the ganache and enhance flavor melding.

Notes

  • Allowing the cake to cool slightly before poking holes prevents it from crumbling.
  • Use a wooden spoon handle or similar tool to make uniform holes for optimal absorption.
  • Toast the coconut and pecans carefully, watching closely to avoid burning and bitter flavors.
  • Ganache should be poured while warm to spread smoothly over the cake.
  • Chilling the cake helps the flavors meld and the ganache to firm up for cleaner slices.

Keywords: German chocolate poke cake, chocolate cake recipe, poke cake, chocolate ganache, toasted coconut, pecans, caramel sauce dessert

Find it online: https://foodiecara.com/german-chocolate-poke-cake-recipe/