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German Chocolate Poke Cake Recipe

German Chocolate Poke Cake Recipe
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★★★★★

5.1 from 4 reviews

This German Chocolate Poke Cake is a luscious twist on the classic dessert, featuring a moist chocolate base soaked with sweetened condensed milk and caramel sauce, then topped with a creamy coconut-pecan frosting. It’s a perfect combination of rich chocolate, gooey caramel, and nutty coconut that will delight any chocolate lover.

Ingredients

Scale

Cake

  • 1 box chocolate cake mix (or homemade equivalent)

Filling

  • 1 (14 oz) can sweetened condensed milk
  • 3/4 cup caramel sauce (store-bought or homemade)

Topping

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips or chopped chocolate

Garnish

  • Extra coconut and pecans for garnish

Instructions

  1. Prepare the cake: Preheat your oven according to the chocolate cake mix instructions. Prepare the cake batter as directed, and pour it into a greased 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Allow the cake to cool slightly.
  2. Poke the cake: Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake, spacing them about 1 inch apart. This will allow the filling to soak into the cake deeply.
  3. Add the filling: In a small bowl, mix the sweetened condensed milk and caramel sauce until combined. Pour this mixture evenly over the cake, making sure it seeps into all the holes.
  4. Prepare the topping: In a medium saucepan over medium heat, combine the shredded coconut, chopped pecans, and heavy cream. Stir frequently and cook until the mixture is heated through and slightly thickened, around 5-7 minutes. Remove from heat.
  5. Melt the chocolate: In a microwave-safe bowl, heat the semi-sweet chocolate chips in 20-second intervals, stirring in between until smooth and fully melted.
  6. Assemble the topping: Quickly stir the melted chocolate into the warm coconut-pecan mixture until well combined. Spread the topping evenly over the soaked cake.
  7. Chill and garnish: Allow the cake to cool completely, then refrigerate for at least 2 hours to set. Before serving, garnish with extra shredded coconut and chopped pecans for added texture and presentation.

Notes

  • For a homemade caramel sauce, cook sugar, butter, and heavy cream until thickened and golden.
  • Using warmed filling and topping helps the ingredients soak and meld better into the cake.
  • This cake tastes even better the next day as flavors meld.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To serve, bring the cake to room temperature for about 15 minutes for the best texture.

Nutrition

Keywords: German Chocolate Poke Cake, chocolate poke cake, coconut pecan cake, poke cake dessert, caramel chocolate cake

Find it online: https://bitesizedbenny.com/german-chocolate-poke-cake-recipe-3/