German Chocolate Poke Cake
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.
Servings: 20 servings
Calories: 583kcal
Equipment
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 baking bar 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 German chocolate bar 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
Serving: 1serving | Calories: 583kcal | Carbohydrates: 58g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 386mg | Potassium: 359mg | Fiber: 3g | Sugar: 45g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 3mg
