Description

The German Chocolate Poke Cake is a sumptuous treat that brings together the rich flavors of chocolate, caramel, and coconut, all within one delectable dessert. Inspired by the classic German Chocolate Cake, this poke cake variation infuses even more indulgence through its moist texture and satisfying taste. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is tailored to ensure that you create a masterpiece that will impress family and friends alike. Dive into this mouth-watering journey and discover all you need to know about crafting the perfect German Chocolate Poke Cake.

Ingredients

Scale

For the Cake:

1 box (15.25 oz) chocolate cake mix
Additional ingredients as listed on the box (typically eggs, oil, and water)

For the Filling:

1 cup (240 ml) sweetened condensed milk
1/2 cup (120 ml) caramel sauce (store-bought or homemade)
1/2 cup (50 g) shredded coconut

For the Topping:

1/2 cup (120 ml) heavy cream
1 cup (180 g) semi-sweet chocolate chips
1/2 cup (60 g) chopped pecans, toasted
1/4 cup (25 g) shredded coconut, toasted

Instructions

Step 1: Bake the Cake
Preheat your oven as instructed on the cake mix box. Prepare the chocolate cake mix according to the box instructions, incorporating the required eggs, oil, and water. Pour the batter into a greased baking pan and bake as directed.

Step 2: Prepare the Filling
While the cake bakes, mix the sweetened condensed milk, caramel sauce, and shredded coconut in a medium bowl. Stir until well combined.

Step 3: Poke the Cake
Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Ensure the holes are deep to help the filling seep in.

Step 4: Add the Filling
Pour the prepared filling mixture over the warm cake, letting it soak into the holes. Allow the cake to cool completely before proceeding.

Step 5: Prepare the Topping
In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from heat, add the chocolate chips, and stir until smooth. Pour the ganache over the cooled cake, then sprinkle with toasted pecans and toasted shredded coconut.

Notes

Let the cake cool fully before adding the ganache. This ensures that the layers remain distinct and the presentation remains clean and professional.

Prep Time: 15 minutes
Cook Time: 40 minutes