German Chocolate Poke Cake

This German Chocolate Poke Cake brings together a moist chocolate cake soaked in sweetened condensed milk, a velvety chocolate ganache, and a rich coconut pecan frosting. It's an indulgent dessert perfect for special occasions or any time you crave something decadent and comforting.

This cake won the hearts of my family the first time I made it for a birthday, and it's become a requested treat ever since.

Ingredients

• Chocolate cake mix: for quick preparation and consistent results
• Chocolate instant pudding mix: adds moisture and deep chocolate flavor
• Large eggs: provide structure and richness to the cake
• Sour cream: keeps the cake tender and moist
• Vegetable oil: adds moisture without overpowering the chocolate flavor
• Whole milk: helps bring the batter together smoothly
• Vanilla extract: enhances the overall flavor and rounds out the sweetness
• Kosher salt: elevates the flavors and balances the sweetness
• Mini chocolate chips: add bursts of extra chocolate goodness
• Sweetened condensed milk: soaks into the cake for luscious sweetness and moisture
• German chocolate: is the star ingredient for the silky ganache, use good quality bars for best results
• Heavy cream: makes the ganache creamy and luscious
• Evaporated milk: forms the base of the coconut pecan frosting, giving it richness
• Granulated sugar: sweetens the frosting and helps it thicken
• Egg yolks: thicken the frosting while adding richness
• Unsalted butter: adds a velvety texture and richness to the frosting
• Vanilla extract: brightens the flavor of the frosting
• Sweetened shredded coconut: adds flavor and chewy texture
• Chopped pecans: provide a crunchy contrast in the frosting

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan thoroughly so the cake doesn't stick and releases easily after baking. Set the pan aside after preparation.

Mix the Cake Batter:

In a large mixing bowl or stand mixer, combine the chocolate cake mix and chocolate instant pudding mix. Add the eggs one at a time, beating well after each addition until smooth. Mix in the sour cream, vegetable oil, whole milk, vanilla extract, and kosher salt until fully incorporated and the batter is thick but smooth. Fold in the mini chocolate chips gently so they are evenly distributed without overmixing the batter.

Bake the Cake:

Pour the batter into your prepared pan and spread it evenly with a spatula, making sure it reaches all edges. Place the pan in the oven and bake for 30 to 35 minutes. Insert a toothpick into the center when you think it's done—if it comes out clean or with just a few moist crumbs, it's ready. Avoid overbaking to keep the cake moist.

Poke Holes in the Cake:

Remove the cake from the oven and allow it to cool for about 10 minutes so it's warm but manageable. Using the handle of a wooden spoon or a skewer, gently poke holes all over the cake surface about an inch apart. These holes allow the sweetened condensed milk to soak into every bite.

Add Sweetened Condensed Milk:

Pour the can of sweetened condensed milk evenly over the entire cake, allowing it to seep into the holes you made. This step is key to making the cake incredibly moist. Let the cake cool completely at room temperature so the milk absorbs well.

Prepare the Ganache:

Place the chopped German chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to boil, then immediately pour it over the chocolate. Let it sit undisturbed for 4 minutes to soften the chocolate, then whisk until smooth and silky. Let the ganache rest for 5 to 10 minutes so it thickens slightly and is easier to spread.

Top with Frosting:

In a medium saucepan, combine evaporated milk, granulated sugar, beaten egg yolks, and unsalted butter. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula to prevent scorching. Continue stirring until the mixture thickens and turns a light golden brown, about 12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature but not fully set before spreading it evenly over the ganache layer on the cake.

Serve and Enjoy:

You can serve this cake immediately, but it tastes best chilled. Store leftovers covered in the refrigerator for up to four days for continued moistness and flavor.

I've always loved how the coconut pecan frosting adds a root of tradition taste, reminds me of family gatherings where this cake was a special centerpiece. The combination of textures is what makes it so memorable.

Storage Tips

Store leftovers in an airtight container in the refrigerator to keep the cake moist and fresh for up to four days. For longer storage, slice the cake, place pieces in a freezer safe container, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

You can substitute the boxed chocolate cake mix with your favorite homemade chocolate cake recipe for a scratch version. If German chocolate bars are unavailable, use a combination of milk and semisweet chocolate for the ganache. Toasted pecans can be swapped out for walnuts or almonds depending on preference.

Serving Suggestions

Serve this cake chilled with a scoop of vanilla ice cream for an extra indulgent treat. For a lighter touch, pair it with fresh berries which cut through the richness beautifully. Coffee or milk are perfect drink accompaniments.

Chill the cake for best texture and flavor. Slice with a hot knife for clean servings.

Common Questions About the Recipe

→ What makes this cake moist and flavorful?

The cake is soaked with sweetened condensed milk, which seeps into holes poked after baking, adding moisture and sweetness throughout.

→ How is the ganache prepared?

Heavy cream is heated and poured over chopped German chocolate, then whisked until smooth, creating a rich and silky topping.

→ What gives the frosting its unique texture?

The frosting combines evaporated milk, sugar, egg yolks, butter, shredded coconut, and chopped pecans, cooked until thick and creamy for a sweet, nutty finish.

→ Can this cake be made in advance?

Yes, making the cake a day ahead allows flavors to meld and makes serving easier, enhancing the overall taste.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to four days to keep the cake moist and fresh.