German Chocolate Poke Cake

Embark on a chocolate lover's journey with this German Chocolate Poke Cake recipe, where rich cake meets caramel, coconut, and pecans in an irresistibly moist dessert.

Whether it's a special celebration or family gathering, this German Chocolate Poke Cake brings classic bakery flavors right to your kitchen with its perfect blend of textures.

Perfect for entertaining or whenever you crave something extraordinary, this recipe captures the essence of traditional German chocolate cake. Ready to create a show-stopping dessert? Let's dive into this indulgent and utterly rewarding recipe.

Master the Art of German Chocolate Poke Cake

This German Chocolate Poke Cake isn't just another dessert – it's a perfect fusion of flavors and textures. The combination of rich chocolate and tropical coconut creates an unforgettable taste experience.

Here's your guide to creating this spectacular German Chocolate Poke Cake, complete with professional tips to ensure your cake turns out perfectly every time.

Serving Suggestions for German Chocolate Poke Cake:

• Present on a decorative cake stand
• Serve with vanilla ice cream
• Pair with coffee or espresso
• Garnish with additional toasted pecans
• Add fresh berries for color

Pro Tips for Perfect German Chocolate Poke Cake:

1. Cake Temperature: Cool slightly before poking holes
2. Filling Strategy: Pour slowly for even distribution
3. Frosting Technique: Allow filling to set before frosting
4. Ganache Success: Use quality chocolate for best results
5. Storage Method: Keep chilled for best texture

German Chocolate Poke Cake Recipe:

• Preparation time: 30 minutes
• Cooking time: 35 minutes
• Cooling time: 2 hours
• Servings: 12
• Equipment: 9x13 baking pan, mixing bowls, saucepan

Transform your kitchen into a chocolate paradise with this spectacular German Chocolate Poke Cake.

Ingredients:

For the Cake:

• 1 box German chocolate cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 (12.25 oz) jar caramel sauce
• ¼ cup chocolate fudge sauce

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut
• 1 ½ cups pecans, toasted and chopped
• Pinch of salt

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 2 tablespoons unsalted butter

Directions:

1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine cake mix, eggs, oil, buttermilk, and vanilla. Beat with an electric mixer for 2 minutes until well combined and smooth.
3. Pour batter into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
5. In a medium bowl, whisk together sweetened condensed milk, caramel sauce, and chocolate fudge sauce until well combined.
6. Slowly pour the mixture over the hot cake, making sure it goes into the holes. Use a spatula to spread evenly and ensure the mixture seeps into all the holes.
7. Allow cake to cool completely to room temperature.
8. Meanwhile, prepare the coconut pecan frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 10-12 minutes.
9. Remove from heat and stir in vanilla, shredded coconut, chopped pecans, and a pinch of salt. Allow to cool until spreadable, about 30 minutes.
10. Once cake and frosting have cooled, spread the coconut pecan frosting evenly over the cake.
11. For the ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
12. Drizzle the ganache over the frosted cake. You can use a spoon or transfer to a piping bag for more control.
13. Refrigerate for at least 2 hours before serving to allow everything to set.
14. For best flavor, remove from refrigerator about 30 minutes before serving.

Notes

• The buttermilk in the cake batter makes for a more tender, moist cake than using water as directed on the box.
• Make sure to poke the holes while the cake is still hot, as this helps the filling penetrate better.
• For an extra special presentation, reserve about ¼ cup each of the shredded coconut and chopped pecans to sprinkle on top of the ganache.
• This cake can be made up to 2 days ahead and kept refrigerated.
• For a shortcut version, you can use store-bought coconut pecan frosting.
• The cake freezes well for up to 1 month. Thaw overnight in the refrigerator before serving.
• An ice cream scoop makes it easy to serve neat portions of this rich, gooey cake.

Ready to Indulge!

This German Chocolate Poke Cake offers an incredible combination of flavors that will make any occasion memorable. Each slice delivers the perfect balance of chocolate, caramel, and tropical notes.

Storage Solutions:

• Refrigeration: Keep chilled for up to 5 days
• Room Temperature: Allow to stand 20 minutes before serving
• Freezing: Not recommended due to dairy content
• Make Ahead: Prepare components up to 1 day in advance

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