Recipe For German Chocolate Poke Cake features a moist chocolate cake soaked with sweetened condensed milk and caramel sauce, creating a rich and flavourful dessert.
Topped with coconut pecan frosting and smooth chocolate ganache, it offers a delightful mix of textures and tastes.
I have made this Recipe For German Chocolate Poke Cake before and was inspired to bake it again after seeing it on a baking show.
The way the filling soaks into the Recipe For German Chocolate Poke Cake makes it special. I will now share a step by step guide to make this delicious Recipe For German Chocolate Poke Cake.
Why You Will Choose Recipe For German Chocolate Poke Cake?
Recipe For German Chocolate Poke Cake offers a rich and indulgent combination of moist chocolate cake soaked in sweet caramel and sweetened condensed milk.
The unique texture comes from the way the filling absorbs into the Recipe For German Chocolate Poke Cake, creating deep flavours in every bite.
The coconut pecan frosting adds a delicious crunch, and the chocolate ganache on top brings everything together beautifully.
This Recipe For German Chocolate Poke Cake stands out for its balance of sweetness and texture, making it a memorable and satisfying dessert choice for any gathering.
How To Prepare Recipe For German Chocolate Poke Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American (with German influence)
Yield: Serves 12
Kitchen Utensils
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (hand or stand)
- Wooden spoon or spatula
- Skewer or straw (for poking holes)
- Saucepan (for ganache)
- Whisk
- Measuring cups and spoons
- Offset spatula (for spreading)
Ingredients
For The Cake:
- 1 box dark chocolate fudge cake mix
- 1 package chocolate fudge instant pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1½ cups mini chocolate chips
For The Filling:
- 1 can sweetened condensed milk
- 1 cup caramel sauce or chocolate fudge sauce
For The Ganache:
- 4 oz semi sweet or dark chocolate, finely chopped
- ½ cup heavy cream
For The Frosting:
- 1 can coconut pecan frosting
Instructions
1. Get The Oven And Pan Ready
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or line it with parchment paper if you prefer easy cleanup.
2. Make The Batter
In a large bowl, add the cake mix, eggs, oil, instant pudding mix, sour cream, milk, vanilla extract, and a pinch of salt. Mix everything together with a hand or stand mixer on medium speed until the batter is smooth and well combined. Gently fold in the mini chocolate chips.
3. Bake It
Pour the batter into your prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean. Once done, let the cake cool for about 15 minutes.
4. Add The Filling
While the cake is still warm, poke holes all over the top using a skewer or the end of a wooden spoon. Slowly pour sweetened condensed milk over the cake, letting it soak into the holes. Follow that with a layer of caramel or hot fudge sauce. Let the cake sit for at least 30 minutes so it can absorb everything. For quicker results, pop it in the fridge.
5. Make The Chocolate Ganache
In a small saucepan, heat the heavy cream until it just begins to simmer. Take it off the heat and pour it over chopped chocolate in a bowl. Let it sit for a minute or two, then stir until smooth and glossy. Set aside to cool slightly.
6. Frost And Finish
Spread a layer of coconut pecan frosting over the cake. Then spread whipped topping on top of that. Drizzle the ganache over the whole thing in swirls or lines for a finished look.
7. Chill And Serve
Place the cake in the fridge and chill for at least 1 hour, though 2 to 3 hours or overnight is ideal. This gives the flavours time to come together and lets the filling fully set. Serve chilled and enjoy.
Note
Using evaporated milk in the filling is key for that rich, creamy texture. Don’t rush the cooking of the coconut-pecan topping it needs to thicken well to create that classic gooey layer.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Saturated Fat | 7g |
| Carbohydrates | 38g |
| Sugar | 27g |
| Protein | 3g |
| Fiber | 2g |
Secrets Tips
➢ Use warm cake to help the filling soak deeply for extra moisture.
➢ Gently poke holes evenly across the cake to allow even absorption.
➢ Choose high quality chocolate and caramel sauces for richer flavor.
➢ Spread the coconut pecan frosting carefully to keep its texture intact and add contrast.
➢ Let the cake chill for several hours to blend flavours and set properly.
Usage Suggestions
1. Serve chilled for a firm texture that highlights the rich, moist layers.
2. Offer as a dessert after dinner to end the meal on a sweet note.
3. Slice into squares for easy serving at birthday parties or gatherings.
4. Include in holiday dessert spreads to impress guests.
5. Pair each serving with coffee or tea to complement the sweetness.
How To Make Recipe For German Chocolate Poke Cake Tastier?
Enhance the taste of Recipe For German Chocolate Poke Cake using fresh ingredients like high quality chocolate and homemade caramel sauce.
Add toasted pecans to the frosting for extra crunch and flavour. Use real vanilla extract for a richer aroma.
Chill the Recipe For German Chocolate Poke Cake overnight to allow the flavours to meld deeply. A touch of espresso powder in the cake batter can intensify the chocolate taste.
Garnish with shredded coconut on top for added texture and sweetness.
Storage & Make Ahead
Store Recipe For German Chocolate Poke Cake covered in the refrigerator to keep it fresh for up to five days.
Wrapping the Recipe For German Chocolate Poke Cake tightly with plastic wrap or using an airtight container helps prevent it from drying out.
For longer storage, slice the Recipe For German Chocolate Poke Cake and freeze portions individually, wrapped well to avoid freezer burn.
Thaw frozen slices in the refrigerator before serving. Preparing the Recipe For German Chocolate Poke Cake a day in advance allows the flavours to meld and the filling to soak fully, enhancing the taste and texture.
Frequently Asked Questions
Can I Make This Cake In Advance?
Yes, it’s best made a day ahead to let the filling soak in and flavours develop.
Do I Have To Use Boxed Cake Mix?
No, homemade chocolate cake can be used instead.
Can I Use Homemade Frosting?
Absolutely, homemade coconut pecan frosting enhances flavour and texture.
Is It Necessary To Poke Holes In The Cake?
Yes, the holes allow the condensed milk and caramel to soak in deeply, keeping the cake moist.
Conclusion
I had an easy and enjoyable time making this Recipe For German Chocolate Poke Cake, and the delicious results were a real success.
I hope this Recipe For German Chocolate Poke Cake inspires you to try it yourself because it’s simple to make and truly rewarding.
Soon, you’ll be able to create this rich, flavourful cake at home. When you do, please let me know how delicious it turned out I’m excited to hear about your baking experience!
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Recipe For German Chocolate Poke Cake
Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or line it with parchment paper if you prefer easy cleanup.
- In a large bowl, add the cake mix, eggs, oil, instant pudding mix, sour cream, milk, vanilla extract, and a pinch of salt. Mix everything together with a hand or stand mixer on medium speed until the batter is smooth and well combined. Gently fold in the mini chocolate chips.
- Pour the batter into your prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean. Once done, let the cake cool for about 15 minutes.
- While the cake is still warm, poke holes all over the top using a skewer or the end of a wooden spoon. Slowly pour sweetened condensed milk over the cake, letting it soak into the holes. Follow that with a layer of caramel or hot fudge sauce. Let the cake sit for at least 30 minutes so it can absorb everything. For quicker results, pop it in the fridge.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Take it off the heat and pour it over chopped chocolate in a bowl. Let it sit for a minute or two, then stir until smooth and glossy. Set aside to cool slightly.
- Spread a layer of coconut pecan frosting over the cake. Then spread whipped topping on top of that. Drizzle the ganache over the whole thing in swirls or lines for a finished look.
- Place the cake in the fridge and chill for at least 1 hour, though 2 to 3 hours or overnight is ideal. This gives the flavours time to come together and lets the filling fully set. Serve chilled and enjoy.
Notes
Nutrition Facts
Calories: 320 kcal | Fat: 18g | Saturated Fat: 7g | Carbohydrates: 38g | Sugar: 27g | Protein: 3g | Fiber: 2g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”