German Chocolate Poke Cake (Print)
Chocolate cake drenched in caramel, topped with coconut-pecan filling and chocolate ganache.
# What You'll Need:
01 -
1 box chocolate cake mix (e.g., Devil’s food)
02 -
1 can (14 oz) sweetened condensed milk
03 -
1 cup caramel sauce (store-bought or homemade)
04 -
1 cup shredded sweetened coconut
05 -
3/4 cup chopped pecans (toasted if preferred)
06 -
1 cup chocolate chips
07 -
1/2 cup heavy cream
08 -
2 tablespoons butter
09 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Prepare the chocolate cake according to the package directions. Bake in a 9×13-inch pan. Let cool for 10 minutes.
02 -
Poke holes all over the warm cake using the handle of a wooden spoon.
03 -
Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.
04 -
Drizzle caramel sauce evenly over the top.
05 -
In a saucepan, melt butter and stir in the coconut and chopped pecans. Heat until warmed through and spread evenly over the cake.
06 -
Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2–3 minutes, then stir until smooth to create ganache.
07 -
Spread the ganache over the coconut-pecan layer.
08 -
Sprinkle with extra pecans and chocolate chips if desired.
09 -
Refrigerate the cake for at least 2 hours before serving.