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German Chocolate Poke Cake Recipe

German Chocolate Poke Cake Recipe
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★★★★★

4.8 from 9 reviews

This German Chocolate Poke Cake is a decadent twist on the classic dessert, featuring a moist chocolate cake infused with a rich coconut-pecan filling and topped with luscious chocolate frosting. Perfect for celebrations or satisfying any chocolate lover’s cravings, this cake combines layers of intense chocolate flavor with a creamy, nutty filling for a truly delightful treat.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Filling Ingredients

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup sweetened condensed milk

Topping

  • 1 cup chocolate frosting

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Combine the milk, vegetable oil, eggs, and vanilla extract in another bowl, then gradually add the wet ingredients to the dry ingredients, mixing until well combined.
  2. Add Boiling Water: Carefully pour in the boiling water and stir until the batter is smooth and thin. This step helps to create a moist and tender cake texture.
  3. Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  4. Prepare Filling: While the cake is cooling, mix the shredded coconut, chopped pecans, and sweetened condensed milk in a bowl. This filling will add a rich, sweet, and nutty layer to the cake.
  5. Poke and Fill the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake about 1 inch apart. Pour the coconut-pecan mixture evenly over the cake, allowing it to seep into the holes and soak the cake deeply.
  6. Apply the Frosting: Once the filling is absorbed, spread the chocolate frosting evenly over the top of the cake for a smooth and decadent finish.
  7. Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the filling to set. Serve chilled or at room temperature for the best taste experience.

Notes

  • You can substitute the vegetable oil with melted butter for a richer flavor.
  • Make sure the cake is completely cooled before poking holes to prevent it from breaking apart.
  • If you prefer a less sweet filling, reduce the amount of sweetened condensed milk slightly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This cake can be frozen for up to 1 month; thaw in the refrigerator before serving.

Nutrition

Keywords: German Chocolate Cake, Poke Cake, Chocolate Cake, Coconut Pecan Cake, Dessert, Moist Chocolate Cake

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