Recipe For German Chocolate Poke Cake
Recipe For German Chocolate Poke Cake features moist chocolate cake soaked with sweetened condensed milk and caramel, creating a rich, flavorful dessert. Topped with coconut pecan frosting and smooth chocolate ganache, it offers a perfect balance of textures and sweetness. Easy to prepare and impressive to serve, this cake delivers a delicious and indulgent treat that’s sure to please any chocolate lover.
Equipment
- 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
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.
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.
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.
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.
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.
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.
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.
Notes
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.