German Chocolate Poke Cake

5 from 1 vote

This German Chocolate Poke Cake recipe is a rich and indulgent dessert featuring a moist chocolate cake topped with a smooth chocolate ganache and coconut pecan frosting.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert, Desserts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 583kcal

Author: Linda

Ingredients

For the Cake

1 box Duncan Hines Fudge Cake Mix
3.4 oz box chocolate fudge instant pudding
4 eggs
8 oz sour cream
3/4 cup vegetable oil
1/2 cup whole milk
1 Tbsp vanilla extract
1/4 tsp salt
10 oz mini semi sweet chocolate chips

For the Filling

14 oz sweetened condensed milk

For the Chocolate Ganache

4 oz German chocolate chopped
4 oz heavy cream

For the Coconut Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1/2 cup butter melted
1 tsp vanilla extract
1 1/2 cups sweetened coconut flakes
1 cup pecans chopped

Instructions

Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 cake pan with nonstick cooking spray. Set aside.
In a large bowl or stand mixer combine all the cake ingredients and mix until smooth.
Pour the cake batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.
While the cake is baking, prepare the coconut pecan frosting. In a saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until thickened, about 10-15 minutes.
Then, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together. Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.
Next, immediately after you remove the cake from the oven, poke holes into the cake with the handle of a wooden spoon or skewer.
Pour the sweetened condensed milk over the top of the cake and allow it to soak into the poked holes while the cake cools.
After the cake has cooled, prepare the chocolate ganache. Place the chopped chocolate in a bowl and heat the heavy cream in a small saucepan on your stovetop over medium heat until the edges begin to boil.
Then, pour the cream over the chocolate in the bowl and allow it to sit for 4 minutes then whisk together until smooth ganache forms.
Allow the ganache to sit and thicken for 5-10 minutes then pour and spread it evenly over the top of the cake.
Chill the cake in your fridge or freezer for 10 minutes to allow the ganache to set.
Then, add the coconut pecan frosting over the top of the cake.
Finally, serve and enjoy!

Video

Notes

You can store leftovers of this German chocolate cake in an airtight container at room temperature for 2 days, or in the fridge for 4-5 days. You can also freeze this cake in your freezer for up to 2 months.

To reheat you can do so by bringing the cake to room temperature on its own, or by heating it in your microwave until slightly warm.

Nutrition