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German Chocolate Poke Cake Recipe

German Chocolate Poke Cake Recipe
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★★★★★

4.8 from 7 reviews

This German Chocolate Poke Cake is a moist and decadent chocolate treat with a rich coconut-pecan filling soaked into the cake, topped with creamy chocolate frosting. It combines a tender cocoa-flavored cake with a sweet and nutty filling, making it perfect for celebrations or dessert lovers wanting a delightful twist on classic chocolate cake.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Filling

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup sweetened condensed milk

Topping

  • 1 cup chocolate frosting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to ensure the cake does not stick and bakes evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. Stir or whisk well to evenly distribute all dry ingredients.
  3. Add Wet Ingredients: To the dry mixture, add the whole milk, vegetable oil, large eggs, and vanilla extract. Beat the batter on medium speed for about 2 minutes until all ingredients are well incorporated and the batter is smooth.
  4. Incorporate Boiling Water: Carefully stir in the boiling water to the batter. This will thin the batter considerably, which helps make the cake moist. Mix until fully combined.
  5. Pour Batter and Bake: Pour the thin batter into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before proceeding.
  6. Poke the Cake: Using the handle of a wooden spoon, carefully poke holes all over the top of the warm cake. This allows the filling to seep deep into the cake.
  7. Prepare and Add Filling: In a small bowl, mix the sweetened condensed milk with the shredded coconut and chopped pecans. Spoon and pour this mixture evenly over the cake, making sure it fills the holes created by poking.
  8. Cool Completely: Allow the cake to cool completely so the filling sets well into the cake for optimal flavor and texture.
  9. Add Frosting: Once cooled, spread the chocolate frosting evenly over the top of the cake for a rich finish.
  10. Serve: Serve the cake at room temperature or chilled, according to your preference. Enjoy your moist, nutty, and chocolatey German Chocolate Poke Cake!

Notes

  • To save time, you can use store-bought chocolate frosting or make your own homemade chocolate frosting.
  • Make sure the cake has cooled fully before adding the frosting to avoid melting.
  • For a nut-free version, you can omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
  • Store leftovers covered in the refrigerator for up to 4 days for best freshness.
  • This cake can also be frozen; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: German Chocolate Poke Cake, chocolate cake, poke cake, coconut pecan filling, easy chocolate dessert, moist chocolate cake

Find it online: https://victoriablair.com/german-chocolate-poke-cake-recipe/