Description
A rich, ultra-moist German Chocolate Poke Cake filled with sweetened condensed milk and topped with silky chocolate ganache and classic coconut-pecan frosting. The perfect indulgent dessert for any chocolate lover!
Ingredients
Cake
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1 box German chocolate cake mix
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1 (3.4 oz) box instant chocolate pudding mix
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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 salt
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1½ cups mini chocolate chips
Filling
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1 (14 oz) can sweetened condensed milk
Ganache
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4 oz semi-sweet chocolate, chopped
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4 oz heavy cream
Frosting (Coconut-Pecan)
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1 cup evaporated milk
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1 cup granulated sugar
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3 egg yolks, beaten
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½ cup unsalted butter
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1½ 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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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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Make the cake: In a large bowl, mix together the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla, and salt until smooth. Stir in the chocolate chips.
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Pour into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from oven and let cool for 5 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
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Pour the sweetened condensed milk over the cake, spreading it to soak into the holes. Let cake cool completely.
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Make the ganache: Heat the cream until just simmering. Pour over chopped chocolate and let sit 1 minute. Stir until smooth, then pour over the cooled cake.
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Make the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in coconut, pecans, and vanilla.
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Spread frosting over the ganache layer. Chill the cake for at least 2 hours before serving.
Notes
For added texture, toast the coconut and pecans before mixing into the frosting.
This cake tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American