Indulge in Silky German Chocolate Poke Cake Bliss

This German Chocolate Poke Cake combines a rich chocolate base soaked in sweetened condensed milk and caramel, topped with coconut-pecan filling and glossy ganache.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: German

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Chocolate Cake Mix Use homemade buttermilk chocolate cake for a from-scratch touch.
1 can Sweetened Condensed Milk Use while warm for best absorption.

For the Filling

1 cup Caramel Sauce Homemade will elevate the flavor.
1 cup Shredded Sweetened Coconut Opt for sweetened coconut for the right taste.
1 cup Chopped Pecans Lightly toast for enhanced flavor.

For the Ganache

2 cups Chocolate Chips Ensure they’re fully melted for a smooth finish.
1 cup Heavy Cream Heat until just simmering.

For the Coconut-Pecan Filling

4 tablespoons Butter Use unsalted for better flavor control.
1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.

Equipment

Oven
9x13-inch baking pan
Mixing Bowl
spatula
Saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C). Prepare your chocolate cake mix according to the package instructions and pour it into a greased 9x13-inch pan. Bake for 25–30 minutes.
Allow the cake to cool for about 10 minutes. Poke holes all over the warm cake with a wooden spoon handle.
Pour the sweetened condensed milk evenly over the surface, aiming for the holes. Let it soak for about 10 minutes.
Drizzle warm caramel sauce over the top using a spatula to spread it evenly.
Melt 4 tablespoons of unsalted butter in a saucepan. Stir in the caramel, shredded sweetened coconut, and chopped pecans over medium heat until thickened for about 3–5 minutes.
Heat heavy cream until it simmers, then pour over chocolate chips in a bowl. Let sit for 5 minutes and stir until smooth.
Pour the ganache over the coconut-pecan topping, garnish with additional chopped pecans and chocolate chips, and refrigerate for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 38gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

For optimal soaking, always pour sweetened condensed milk and caramel sauce while the cake is warm. Best served after letting it sit at room temperature for 10–15 minutes.

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