Introduction: Dream of Chocolate Lover
If you enjoy thick, moist chocolate cake, this German Chocolate Poke Cake is the perfect dessert. Using a poke cake method guarantees every mouthful of caramel, sweetened condensed milk, and coconut-pecan icing, therefore elevating indulgence in the traditional German Chocolate Cake.
German Chocolate Cake, for all its name, is not really from Germany! Developed by Samuel German in 1852, Baker’s German Sweet Chocolate first its appearance in the United States. By making the original even softer, gooier, and more flavorful, this contemporary poke cake variant improves on it.
This German Chocolate Poke Cake recipe is simple, beginner-friendly, and sure to wow whether for birthdays, holidays, or just a sweet taste!
Ingredients and Kitchen utensils
Ingredients used in German Chocolate Poke Cake
Regarding the Base for the Cake
- 1 box devil’s food cake mix (or homemade German chocolate cake)
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Poke Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
For the Coconut-Pecan Frosting
- ½ cup unsalted butter
- 1 cup evaporated milk
- ¾ cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ¾ cup chopped pecans
For the Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Step-by-Step Instructions
First, bake the cake.
- Set the oven for 350°F (175°C). Grease a 9×13-inch baking pan.
- Stir the cake ingredients—cake mix, buttermilk, oil, eggs, and vanilla—in a bowl. Add heated water gradually.
- Spoon into the baking dish; bake until a toothpick inserted into the center comes out clean, 28 to 32 minutes.
- Chill for ten minutes, then poke holes all over the cake.
Second: Add the poke filling.
- Stir caramel sauce and sweetened condensed milk.
- Drizzle over the warm cake so it seeps into the holes.
- While making the frosting, refrigerate.
Third: Create the coconut-pecan frosting.
- Melt butter in a pot set over medium heat. Add brown sugar, evaporated milk, and egg yolks.
- Cook for ten to twelve minutes, stirring until thickened.
- Take off from the heat and whisk in pecans, vanilla, and coconut.
- Over the German Chocolate Poke Cake, spread the icing. Cooling helps.
The fourth step is adding the chocolate drizzle.
- Microwave melt chocolate chips and heavy cream.
- Stirring till smooth will help you sprinkle the cake.
Advice, variations, and substitutes
Advice on Baking Perfect German Chocolate Poke Cake
- The fluffier texture comes from room temperature eggs.
- Substituting buttermilk for water improves taste and moisture.
- For greatest flavor absorption, let the cake rest overnight.
Variations on German Chocolate Poke Cake
- Skip the pecans or substitute chocolate chips.
- Extra Chocolate: Change caramel for a ganache filling made from chocolate.
- Choose a chocolate cake mix devoid of gluten.
- Skip the pecans or substitute with chocolate chips for a different texture. If you love pecans in desserts, try these White Chocolate Cranberry Pecan Clusters for a crunchy, sweet treat
Suggestions for serving and storage
German Chocolate Poke Cake Serving Guide
- Present either chilled or at room temperature.
- Top with either whipped cream, pecans, or additional coconut.
- For a richer dessert, team with vanilla ice cream.
Strategies for Storage
- Keep refrigerated in an airtight container for up to five days.
- Freeze for three months or more; defrost overnight refrigeratively.
FAQs About German Chocolate Poke Cake
One could prepare German Chocolate Poke Cake ahead of time.
Yes. This cake retains all the tastes; thus, it tastes better the second day.
2. Do I have to make utilization of condensed milk sweetened?
Another is heavy cream combined with sugar.
3. Can I create this cake from scratch rather than from a mix?
Totally! A baked chocolate cake performs equally nicely.
Conclusion: The Ultimate German Chocolate Poke Cake Experience
Rich chocolate cake, gooey caramel filling, and nutty coconut-pecan icing meld perfectly in this German Chocolate Poke Cake. A dessert that fits any occasion is the poke cake technique since it guarantees that every mouthful is absolutely moist, flavorful, and decadent.
The adaptability of this recipe makes it very unique. Whether your tastes call for gluten-free baking, nut-free alternatives, or extra chocolate, you can quickly adapt it to fit them. Moreover, it’s easy enough for novices yet still provides a show-stopping performance deserving of a unique celebration.
This German Chocolate Poke Cake recipe will therefore wow you whether you’re making a birthday cake, a holiday treat, or just satisfying your chocolate needs. Try it and let us know how it comes out.
German Chocolate Poke Cake
Ingredients
Cake Base
- 1 box devil’s food cake mix
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Poke Filling
- 14 oz sweetened condensed milk
- 1 cup caramel sauce
Coconut-Pecan Frosting
- 0.5 cup unsalted butter
- 1 cup evaporated milk
- 0.75 cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 0.75 cup chopped pecans
Chocolate Drizzle
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the devil’s food cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the hot water while mixing until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce until well combined.
- Pour this mixture evenly over the warm cake, ensuring it fills the holes. Refrigerate the cake while preparing the frosting.
- In a saucepan over medium heat, melt the butter. Stir in the evaporated milk, brown sugar, and egg yolks. Cook, stirring constantly, for 10-12 minutes until the mixture thickens.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool slightly, then spread it evenly over the chilled cake.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth.
- Drizzle the melted chocolate over the frosted cake for a finishing touch.