German Chocolate Poke Cake

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How to Make German Chocolate Poke Cake

Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 350°F and grease a 9×13-inch baking pan. Set aside.
  2. Mix the Cake Batter: In a large bowl or stand mixer, combine the cake mix, instant pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until fully combined, then fold in the mini chocolate chips.
  3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Poke Holes in the Cake: Remove the cake from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
  5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely.
  6. Prepare the Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 4 minutes. Then, whisk until smooth and let the ganache thicken for about 5-10 minutes before spreading it evenly over the cooled cake.
  7. Top with Frosting: Prepare the Coconut Pecan Frosting by combining the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden color, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading it over the ganache-covered cake.
  8. Serve and Enjoy: Serve the cake immediately or store it in the fridge. This cake is best enjoyed chilled.

Tips for Success

  • Use Room Temperature Ingredients: This helps everything blend together smoothly and creates a better texture.
  • Cool Completely: Make sure the cake cools completely before adding the ganache and frosting.
  • Make Ahead: This cake is perfect for making a day in advance. It allows the flavors to meld together and makes serving easier.

Variations

  • Add Nuts: Sprinkle chopped pecans or walnuts on top for extra crunch.
  • Spicy Twist: Add a pinch of cayenne pepper to the ganache for a spicy kick.
  • Different Chocolate: Use semi-sweet or dark chocolate for a richer flavor.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to four days. This cake stays moist and delicious, making it perfect for enjoying over several days.

Perfect for Special Occasions

German Chocolate Poke Cake is perfect for birthdays, holidays, or any time you want to treat yourself and your loved ones. Its rich flavors and moist texture make it a crowd-pleaser that everyone will love.

Enjoy making and sharing this delicious cake with your friends and family!

Ingredients

For the Cake

  • 1 box chocolate cake mix
  • 1 3.4 oz box chocolate instant pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1½ cups mini chocolate chips

For the Filling

  • 1 14 oz can sweetened condensed milk
  • For the Ganache
  • 4 ounces German chocolate chopped
  • 4 ounces heavy cream
  • For the Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks lightly beaten
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1⅓ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  • Preheat the Oven: Preheat your oven to 350°F and grease a 9×13-inch baking pan. Set aside.
  • Mix the Batter: In a large bowl or stand mixer, combine the cake mix, instant pudding mix, eggs, sour cream, oil, milk, vanilla extract, and salt. Mix until fully combined, then fold in the mini chocolate chips.
  • Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
  • Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely.
  • Prepare the Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 4 minutes. Then, whisk until smooth and let the ganache thicken for about 5-10 minutes before spreading it evenly over the cooled cake.
  • Top with Frosting: Prepare the Coconut Pecan Frosting by combining the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden color, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading it over the ganache-covered cake.
  • Serve and Enjoy: Serve the cake immediately or store it in the fridge. This cake is best enjoyed chilled.
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