Description
This ultra-moist and indulgent German Chocolate Poke Cake is packed with rich chocolate flavor, soaked in sweetened condensed milk, topped with silky ganache and loaded with homemade coconut-pecan frosting. It’s a decadent twist on the classic that’s guaranteed to impress at any gathering!
Ingredients
Cake
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1 box Duncan Hines Dark Chocolate Fudge Cake Mix
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1 (3.4 oz) box Chocolate Fudge Instant Pudding
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4 large eggs
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1 cup sour cream
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¾ cup vegetable oil
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½ cup whole milk
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1 tbsp vanilla extract
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¼ tsp kosher salt
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1½ cups mini chocolate chips
Filling
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14 oz sweetened condensed milk
Ganache
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4 oz German chocolate, chopped
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4 oz heavy cream
Coconut-Pecan Frosting
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14 oz sweetened condensed milk
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3 egg yolks
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½ cup butter
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1⅓ cups sweetened shredded coconut
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1 cup chopped pecans
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1 tsp vanilla extract
Instructions
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Bake the Cake:
Preheat oven to 350°F (175°C). In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla, and salt. Mix until smooth. Fold in mini chocolate chips. Pour into a greased 9×13-inch pan and bake for 25–30 minutes, or until a toothpick comes out clean. -
Poke and Fill:
While the cake is still warm, use the end of a wooden spoon to poke holes all over the top. Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Let cool. -
Prepare Ganache:
Heat the heavy cream until it just begins to simmer. Pour it over the chopped German chocolate and let sit for 1–2 minutes. Stir until smooth. Pour ganache over the cooled cake. -
Make the Frosting:
In a saucepan, combine condensed milk, egg yolks, and butter over medium heat. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.
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Frost the Cake:
Spread the coconut-pecan frosting over the ganache layer. Refrigerate or serve immediately.
Notes
For added flavor, toast the pecans and coconut before mixing into the frosting.
This cake tastes even better the next day as the flavors meld together.
Store covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American