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German Chocolate Poke Cake Recipe

German Chocolate Poke Cake Recipe
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★★★★★

5.2 from 7 reviews

This German Chocolate Poke Cake is a luscious twist on the classic poke cake, featuring a rich chocolate base soaked with sweetened condensed milk and caramel sauce, then topped with a luscious coconut-pecan frosting and decadent chocolate ganache. Perfect for chocolate lovers craving a moist, flavorful dessert full of texture and sweetness.

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
  • Extra coconut and pecans for garnish

Instructions

  1. Prepare the Cake: Preheat your oven as directed on the chocolate cake mix box. Prepare the cake batter according to the package or your homemade recipe. Pour the batter into a greased 9×13 inch baking pan and bake as directed until a toothpick inserted in the center comes out clean.
  2. Soak the Cake: While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake about 1 inch apart. Pour the sweetened condensed milk evenly over the warm cake, allowing it to seep into the holes, making the cake moist and dense. Then drizzle the caramel sauce evenly over the top as well.
  3. Prepare the Coconut-Pecan Topping: In a medium saucepan, combine shredded coconut, chopped pecans, and heavy cream. Cook over medium heat, stirring frequently, until the mixture is heated through and slightly thickened, about 4-5 minutes. Remove from heat and allow to cool slightly.
  4. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave until just simmering. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
  5. Assemble the Cake: Spread the warm coconut-pecan topping evenly over the soaked cake. Drizzle the prepared chocolate ganache on top. Garnish with extra shredded coconut and chopped pecans for added texture and visual appeal.
  6. Chill and Serve: Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld. Bring to room temperature before slicing and enjoy.

Notes

  • You can substitute homemade caramel sauce for store-bought for a fresher flavor.
  • Make sure the cake is still warm when you poke and pour the liquid for best absorption.
  • For a nut-free version, omit the pecans and substitute with chopped walnuts or omit nuts entirely.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

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

Find it online: https://bitesizedbenny.com/german-chocolate-poke-cake-recipe-4/