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.
Indulge in this German Chocolate Poke Cake recipe. Rich chocolate cake soaked with sweetened condensed milk and topped with a silky smooth chocolate ganache and a textured coconut pecan frosting. Everyone will keep coming back for more.
For more chocolate desserts you have to check out my Oreo Brownies, Mexican Chocolate Cake, and Chocolate Crinkle Cookies
Table of Contents
Recipe Ingredients
Mini Chocolate Chips – Little gooey pockets of chocolate immersed in the cake.
Sour Cream – The ingredient that helps make the chocolate cake moist.
For a full list of ingredients and amounts see the recipe card below.
How to Make German Chocolate Poke Cake
Step #1: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13-inch cake pan with nonstick cooking spray. Set aside.
Step #2: In a large bowl or stand mixer combine all the cake ingredients and mix until smooth.
Step #3: Pour the cake batter mixture into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.
Step #4: While the cake is baking, prepare the coconut pecan frosting. In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until thickened, about 10-15 minutes.
Step #5: 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.
Step #6: Next, immediately after you remove the cake from the oven, poke holes into the cake with the handle of a wooden spoon or skewer.
Step #7: Pour the sweetened condensed milk over the top of the cake and allow it to soak into the poked holes while the cake cools.
Step #8: 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.
Step #9: 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.
Step #10: Allow the ganache to sit and thicken for 5-10 minutes then pour and spread it evenly over the top of the cake.
Step #11: Chill the cake in your fridge or freezer for 10 minutes to allow the ganache to set.
Step #12: Then, add the coconut pecan frosting over the top of the cake.
Step #13: Finally, serve and enjoy!
FAQs
I recommend a fudge cake mix but you can also use a German chocolate cake mix, devil’s food cake mix, or other chocolate boxed cake mixes.
Other toppings I would recommend would be a drizzle of chocolate or caramel sauce, a scoop of ice cream, or even a dollop of whipped cream.
Storage Information
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.
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German Chocolate Poke Cake
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 9×13 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
Nutrition
I thought this recipe would be a little difficult, but it was so easy! If you like German Chocolate Cake, you will love this version.