The German Chocolate Poke Cake is a perfect mix of rich flavors and simple comfort. With its moist chocolate cake, sweetened condensed milk filling, creamy ganache, and coconut-pecan frosting, it’s a dessert that’s sure to impress.
Why We Love This German Chocolate Poke Cake
- Perfect Combination of Flavors: The bittersweet chocolate, creamy condensed milk, and nutty coconut-pecan frosting create a harmony of tastes.
- Simple Yet Impressive: Despite its luxurious look and taste, this recipe is easy to make, thanks to a few clever shortcuts.
- Versatile for Any Occasion: Whether it’s a birthday, holiday, or weekend treat, this cake fits any celebration.
- Moist and Irresistible: Poking holes in the cake ensures every bite is packed with flavor and moisture.
Ingredients for German chocolate poke cake
Chocolate cake mix – The base of the cake, provides a rich and soft texture. Using a high-quality chocolate cake mix ensures the cake has a deep chocolate flavor and a moist crumb. Do not substitute this with homemade cake recipes as the cake mix is designed to help the cake absorb the sweetened condensed milk filling.
Chocolate instant pudding mix – Adds extra moisture and a rich, creamy texture to the cake. The instant pudding mix helps create a more velvety crumb. If you prefer, you can substitute with a homemade chocolate pudding mix, but this may affect the cake’s texture and consistency.
Sour cream – Adds moisture and richness to the cake, resulting in a dense, tender crumb. If you need a substitute, you could use plain Greek yogurt, but it may affect the flavor slightly.
Vegetable oil – Keeps the cake moist and tender. You can substitute it with canola oil or melted butter if needed, but vegetable oil gives the cake the perfect texture.
Kosher salt – A small amount enhances the flavors of the cake without making it salty. I highly recommend using kosher salt as it dissolves easily and adds a balanced flavor.
Mini chocolate chips – A delicious addition that gives little bursts of chocolate in every bite. These help distribute chocolate flavor evenly throughout the cake. If you prefer, you can use regular chocolate chips or chopped chocolate instead, but mini chips ensure an even spread.
Sweetened condensed milk – The key ingredient in creating that irresistible moistness and sweetness. Do not substitute with evaporated milk, as sweetened condensed milk provides both the moisture and sweetness the cake needs to soak in.
German chocolate – Used to create the ganache layer. This type of chocolate has a milder, sweeter flavor that complements the coconut-pecan frosting. If you can’t find German chocolate, you can substitute it with semisweet or bittersweet chocolate, but the flavor may be slightly different.
Heavy cream – Helps create the smooth and velvety texture of the ganache. Do not substitute with milk, as heavy cream provides the necessary fat content to make the ganache rich and glossy.
Granulated sugar – Sweetens the frosting without overpowering the coconut and pecan flavors. Do not substitute with powdered sugar as it may alter the texture of the frosting.
Unsalted butter – contributes to the frosting’s rich flavor and smooth texture. If needed, you can substitute with salted butter, but reduce the added salt in the recipe by half.
Sweetened shredded coconut – Gives the frosting its signature texture and flavor. Make sure to use sweetened coconut for the right balance of sweetness.
Chopped pecans – These add a delicious crunch and nutty flavor to the frosting. If you’re allergic to pecans or prefer a different nut, you can substitute with walnuts or almonds.
How to Make German Chocolate Poke Cake
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until smooth and creamy. Gently fold in the mini chocolate chips for an added layer of texture and flavor.
Step 2: Bake the Cake
Evenly spread the batter in your prepared pan. Bake for 30-35 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Poke and Fill
Using the handle of a wooden spoon or a skewer, create holes evenly across the surface of the cake. This step is crucial for ensuring the sweetened condensed milk seeps into the cake, creating pockets of creamy sweetness. Gradually drizzle the condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool entirely before moving on to the next step.
Step 4: Make the Ganache
Place the chopped German chocolate in a medium bowl. Warm the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and allow it to sit for 4 minutes. Whisk until smooth and glossy. Once the ganache has thickened slightly, spread it evenly over the cooled cake.
Step 5: Prepare the Coconut-Pecan Frosting
Place the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens and takes on a golden color. Take the mixture off the heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool to room temperature before spreading it over the ganache-covered cake.
Step 6: Serve and Enjoy
Slice into generous portions and serve. This cake tastes even better chilled, so consider refrigerating it for a few hours before serving.
Expert Tips for German Chocolate Poke Cake
- Room-Temperature Ingredients: Using room-temperature eggs and dairy ensures a smoother batter and better rise.
- Poking Holes: Don’t skimp on poking holes; the more you create, the more filling will seep in.
- Ganache Consistency: Let the ganache cool slightly before spreading it to prevent it from running off the cake.
- Toasted Toppings: Toast the coconut and pecans for the frosting to enhance their flavor.
Common Mistakes to Avoid When Making German Chocolate Poke Cake
- Skipping the Cooling Steps: Adding ganache or frosting to a warm cake can cause them to melt or separate.
- Uneven Holes: Ensure the holes are evenly distributed to allow the filling to soak in uniformly.
- Overcooking the Frosting: Stir constantly and watch closely to avoid scrambling the eggs.
Variations to Try for German Chocolate Poke Cake
Unleash your creativity with these delightful twists on the classic German Chocolate Poke Cake:
- Salted Caramel Poke Cake: Swap the sweetened condensed milk for luscious caramel sauce, letting it seep into the cake for a rich buttery flavor. Sprinkle a touch of flaky sea salt over the frosting to create a perfect balance of sweet and salty in every bite. This variation is ideal for caramel lovers and adds a sophisticated edge to the dessert.
- Triple Chocolate Delight: Take your chocolate indulgence to the next level by adding an additional layer of dark chocolate ganache. Spread the ganache between the condensed milk layer and the coconut-pecan frosting for a luxurious, triple-chocolate treat. This variation is a dream come true for true chocoholics.
- Peanut Butter Twist: Add a nutty flair by swirling creamy peanut butter into the ganache or frosting. The combination of chocolate, coconut, and peanut butter creates a unique and irresistible flavor profile. For an extra touch, sprinkle some chopped peanuts on top for added texture and crunch.
Serving Suggestions for German Chocolate Poke Cake
Enhance the experience of your German Chocolate Poke Cake with these delightful serving ideas:
- With Ice Cream: Serve each slice with a generous scoop of creamy vanilla or tropical coconut ice cream. The cold, velvety texture perfectly complements the rich and moist cake, creating a harmonious balance of flavors and temperatures. For an extra touch, drizzle chocolate syrup or caramel sauce over the ice cream.
- Whipped Cream Topping: Add a dollop of freshly whipped cream to each slice for an airy contrast to the dense cake. Elevate it further with a drizzle of chocolate syrup or caramel sauce, and sprinkle a pinch of toasted coconut or chopped pecans for a decorative finish.
- Festive Presentation: To wow your guests, place the cake on a decorative cake stand. Sprinkle toasted coconut flakes or chopped pecans around the base for an elegant touch. If serving for a celebration, consider adding edible decorations like chocolate shavings or a light dusting of cocoa powder.
FAQs About German Chocolate Poke Cake
What is the history of poke cake?
Poke cakes rose to popularity in the 1970s, thanks to creative bakers who wanted to make their cakes more moist and flavorful. The concept of poking holes and adding fillings transformed ordinary cakes into show-stopping desserts.
Can I use homemade cake mix?
Absolutely! If you prefer a homemade touch, a scratch-made chocolate cake works perfectly for this recipe.
What makes German chocolate special?
German chocolate is a sweeter, milder type of chocolate that pairs beautifully with the coconut-pecan frosting. It’s the star ingredient that gives this cake its signature flavor.
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German chocolate poke cake recipe
Ingredients
For the Cake
- 4 large eggs
- 1 box chocolate cake mix
- ¾ cup vegetable oil
- 1 3.4 oz box chocolate instant pudding mix
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1½ cups mini chocolate chips
- ½ cup whole milk
- ¼ teaspoon kosher salt
For the Filling
- 1 14 oz can sweetened condensed milk
For the Ganache
- 4 oz heavy cream
- 4 oz German chocolate chopped
For the Frosting
- 3 large egg yolks lightly beaten
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1⅓ cups sweetened shredded coconut
- 1 cup evaporated milk
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until smooth and creamy. Gently fold in the mini chocolate chips for an added layer of texture and flavor.
Step 2: Bake the Cake
- Evenly spread the batter in your prepared pan. Bake for 30-35 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Poke and Fill
- Using the handle of a wooden spoon or a skewer, create holes evenly across the surface of the cake. This step is crucial for ensuring the sweetened condensed milk seeps into the cake, creating pockets of creamy sweetness. Gradually drizzle the condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool entirely before moving on to the next step.
Step 4: Make the Ganache
- Place the chopped German chocolate in a medium bowl. Warm the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and allow it to sit for 4 minutes. Whisk until smooth and glossy. Once the ganache has thickened slightly, spread it evenly over the cooled cake.
Step 5: Prepare the Coconut-Pecan Frosting
- Place the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens and takes on a golden color. Take the mixture off the heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool to room temperature before spreading it over the ganache-covered cake.
Step 6: Serve and Enjoy
- Slice into generous portions and serve. This cake tastes even better chilled, so consider refrigerating it for a few hours before serving.