German Chocolate Poke Cake is a delightful twist on the classic German Chocolate Cake that’s perfect for any occasion. We love how this recipe combines rich chocolate cake with a luscious coconut-pecan filling that soaks right into the cake, making every bite moist and flavorful. It’s a simple way to enjoy all the traditional flavors without the fuss of layering and frosting a cake.
Ingredients
To create our delicious German Chocolate Poke Cake, we’ll need three components: the rich chocolate cake, the luscious coconut-pecan filling, and the silky chocolate ganache topping. Below are the carefully measured ingredients for each part to ensure perfect results every time.
For the Cake
We start with a moist, rich chocolate cake base that forms the foundation of our poke cake.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 1 3/4 cups | Sifted |
| Granulated sugar | 2 cups | |
| Unsweetened cocoa powder | 3/4 cup | Preferably Dutch-processed |
| Baking powder | 1 1/2 teaspoons | |
| Baking soda | 1 1/2 teaspoons | |
| Salt | 1 teaspoon | |
| Eggs | 2 large | At room temperature |
| Buttermilk | 1 cup | Room temperature |
| Warm water | 1 cup | |
| Vegetable oil | 1/2 cup | |
| Vanilla extract | 2 teaspoons |
For the Coconut Pecan Filling
Next, our classic German chocolate cake filling combines toasted pecans, shredded coconut, and a creamy caramel-like mixture that seeps beautifully into the cake.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Sweetened shredded coconut | 1 1/3 cups | |
| Chopped pecans | 1 cup | Toasted for extra flavor |
| Sweetened condensed milk | 1 can (14 oz) | |
| Unsalted butter | 1/2 cup (1 stick) | Melted |
| Egg yolks | 3 large | Lightly beaten |
| Vanilla extract | 1 teaspoon |
For the Chocolate Ganache Topping
Finally, our smooth and glossy chocolate ganache adds an irresistible finishing touch that perfectly balances the sweetness below.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Semi-sweet chocolate chips | 1 1/2 cups | |
| Heavy cream | 3/4 cup | Warmed |
| Unsalted butter | 2 tablespoons | Optional for shine |
Each ingredient plays a key role in building the flavor and texture profile of our German Chocolate Poke Cake, ensuring every bite is truly unforgettable.
Equipment Needed
To make our German Chocolate Poke Cake perfectly, having the right equipment is essential. Below, we list each tool and explain its purpose in the recipe, ensuring a smooth baking process and excellent results.
| Equipment | Purpose |
|---|---|
| 9×13 inch baking pan | Provides enough space to bake the cake evenly and allows poking for the filling to seep in |
| Mixing bowls | For combining dry and wet ingredients separately and mixing the coconut-pecan filling |
| Electric mixer or whisk | To blend the cake batter until smooth and fluffy |
| Measuring cups and spoons | Ensures precise measurement of ingredients |
| Wooden skewer or fork | To poke holes in the warm cake for the filling to penetrate thoroughly |
| Saucepan | For gently melting butter and heating cream for the ganache topping |
| Rubber spatula | To fold in ingredients and scrape batter from bowls |
| Cooling rack | Allows the cake to cool evenly before adding toppings |
These tools help us achieve the moist texture and rich flavor characteristic of this cake. Using a wooden skewer correctly is especially important to create ideal pathways for the coconut-pecan filling to sink into the cake layers deeply.
For the smooth and glossy chocolate ganache, gentle heating in a saucepan and careful stirring guarantee a luscious finish.
Let’s gather these essentials to create a flawless German Chocolate Poke Cake that delights every sense.
Preparation
Let’s begin by preparing each component carefully to build the rich layers of our German Chocolate Poke Cake. Following these step-by-step instructions will ensure a perfectly moist cake, luscious filling, and silky ganache.
Preparing the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, sift together the following dry ingredients:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Unsweetened cocoa powder | 3/4 cup |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
- In a separate bowl, whisk together the wet ingredients:
| Ingredient | Measurement |
|---|---|
| Eggs | 2 large |
| Buttermilk | 1 cup |
| Warm water | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 2 teaspoons |
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until smooth and fully combined. Avoid over-mixing to keep the batter tender.
- Pour the batter evenly into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before moving to the next step.
Preparing the Coconut Pecan Filling
- In a medium saucepan over medium heat, combine and melt together:
| Ingredient | Measurement |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| Sweetened condensed milk | 1 can (14 oz) |
- Remove from heat and quickly whisk in:
| Ingredient | Measurement |
|---|---|
| Egg yolks | 3 large (beaten) |
| Vanilla extract | 1 teaspoon |
- Stir in:
| Ingredient | Measurement |
|---|---|
| Sweetened shredded coconut | 1 1/2 cups |
| Chopped toasted pecans | 1 cup |
- Mix until well incorporated and set aside to cool slightly before spreading onto the cake.
Preparing the Chocolate Ganache
- In a saucepan over low heat, warm:
| Ingredient | Measurement |
|---|---|
| Heavy cream | 3/4 cup |
until it just begins to simmer around the edges.
2. Remove from heat and add:
| Ingredient | Measurement |
|---|---|
| Semi-sweet chocolate chips | 1 1/2 cups |
| Unsalted butter (optional for shine) | 2 tablespoons |
- Let sit for 1-2 minutes, then gently stir until the mixture is smooth and glossy.
- Set aside at room temperature for a thickened but pourable consistency, perfect for drizzling over the poke holes.
Following these precise steps will create the classic moist texture and depth of flavor that define our German Chocolate Poke Cake.
Directions
Follow these step-by-step instructions to create a perfectly moist and flavorful German Chocolate Poke Cake with a luscious coconut-pecan filling and rich chocolate ganache topping.
Baking the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy release.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt until well combined.
- In a separate bowl, beat 2 large eggs, 1 cup buttermilk, 1 cup warm water, ½ cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
- Gradually combine the wet ingredients into the dry ingredients. Mix gently using an electric mixer or whisk on low speed until smooth and homogenous.
- Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a cooling rack for 15 minutes.
Poking the Cake and Adding the Filling
- While the cake cools slightly, prepare the filling: In a medium saucepan, combine 1 cup sweetened shredded coconut, 1 cup chopped toasted pecans, 1 can (14 oz) sweetened condensed milk, and ½ cup melted unsalted butter over low heat.
- Stir constantly until the mixture is warm and well blended.
- Remove from heat and quickly whisk in 3 large egg yolks and 1 teaspoon vanilla extract until smooth.
- Using a wooden skewer or fork, poke holes evenly all over the surface of the cake, approximately every 1 to 1.5 inches.
- Slowly pour the warm coconut-pecan filling over the cake, allowing it to fill the holes and soak into the cake base thoroughly.
Adding the Chocolate Ganache Topping
- Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat immediately.
- Pour the hot cream over 1 ½ cups semi-sweet chocolate chips in a heatproof bowl.
- Let it sit for 2 minutes to soften, then stir gently until smooth and glossy.
- Optional: Stir in 1 tablespoon unsalted butter for extra shine and richness.
- Pour the chocolate ganache evenly over the filled cake, spreading it with a spatula to cover the surface completely.
Chilling the Cake
- Cover the cake loosely with plastic wrap.
- Chill in the refrigerator for at least 4 hours or preferably overnight to allow the flavors to meld and the cake to set perfectly.
- Before serving, let the cake sit at room temperature for 10–15 minutes for optimal texture and flavor.
| Step | Temperature / Time | Notes |
|---|---|---|
| Oven Preheat | 350°F (175°C) | Use a 9×13 pan |
| Baking | 35-40 minutes | Toothpick test for doneness |
| Cooling before filling | 15 minutes | Slightly cool to prevent filling cooking |
| Chilling after assembling | Minimum 4 hours (preferably overnight) | For best flavor and texture |
Serving Suggestions
To maximize the indulgence of our German Chocolate Poke Cake, consider these serving ideas that highlight the rich layers of chocolate, coconut, and pecan.
Serve Chilled or Slightly Warmed
- For a creamy texture, serve the cake chilled straight from the refrigerator. The flavors meld beautifully after chilling.
- To enhance the aroma and gooeyness of the ganache and filling, warm individual slices in the microwave for 10–15 seconds before serving.
Pair With Complementary Flavors
- A scoop of vanilla bean ice cream or coconut-flavored ice cream balances the richness of the cake.
- Fresh fruit such as raspberries or sliced bananas adds a bright, fresh contrast.
- Drizzle with caramel sauce or espresso syrup for added depth and a touch of bitterness.
Garnish Ideas for Presentation
- Sprinkle toasted pecans or shredded toasted coconut on top to reinforce the iconic flavors.
- Add a dollop of whipped cream with a light dusting of cocoa powder or cinnamon.
- Finish with a few dark chocolate shavings for a sophisticated touch.
Beverage Pairings
| Beverage | Tasting Notes | Why It Works |
|---|---|---|
| Coffee | Bold, slightly bitter | Cuts through the rich sweetness |
| Black Tea | Earthy and slightly tannic | Complements the chocolate flavor |
| Port Wine | Sweet and fruity | Enhances the nutty and coconut notes |
| Milk | Creamy and neutral | Soothes and balances sweetness |
“The perfect slice of German Chocolate Poke Cake pairs beautifully with a carefully chosen beverage that either cuts the richness or complements the sweetness.”
Slice and Serve Presentation Tips
- Use a sharp serrated knife dipped in warm water to slice cleanly without tearing the cake.
- Serve slices on white plates to highlight the colors and layers.
- Add a small garnish of pecans or coconut on the plate for an elegant finishing touch.
These serving options ensure every bite of our German Chocolate Poke Cake is a moist, flavorful experience that delights the senses.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead preparation ensure our German Chocolate Poke Cake stays moist and flavorful, ready to impress anytime.
Storing the Cake
- Cover the cake tightly with plastic wrap or transfer it to an airtight container.
- Store the cake in the refrigerator to maintain the freshness of the coconut-pecan filling and the chocolate ganache topping.
- Keep it chilled for up to 4-5 days to enjoy the best texture and taste.
| Storage Type | Temperature | Duration | Notes |
|---|---|---|---|
| Wrapped/Airtight | Refrigerator (37-40°F) | 4-5 days | Maintains moistness and flavor |
| Wrapped/Airtight | Freezer (-0.4°F) | 2 months | Thaw in refrigerator overnight before serving |
Freezing Instructions
- To freeze, wrap the cake pieces individually in plastic wrap, then place them in a freezer-safe airtight container or zip-top bag.
- Label with date to ensure use within 2 months.
- Thaw thaw wrapped slices overnight in the refrigerator for best results.
- Gently warm the cake slice in the microwave for 10-15 seconds to revive the soft texture if desired.
Make-Ahead Tips
- Prepare the chocolate cake base and poke the holes up to 1 day in advance.
- Make and pour the warm coconut-pecan filling just before serving or refrigerate after pouring for the flavors to meld beautifully.
- The chocolate ganache can be made up to 2 days ahead and refrigerated. Warm gently before pouring over the cake to achieve the perfect glossy finish.
Summary Table of Make-Ahead Timeline
| Step | When to Prepare | Storage Recommendation |
|---|---|---|
| Chocolate cake base | Up to 1 day before | Cover tightly at room temp or refrigerate overnight |
| Coconut-pecan filling | Day of serving or up to 1 day before | Refrigerate after preparing |
| Chocolate ganache | Up to 2 days before | Refrigerate; warm before using |
“Chilling the cake at least 4 hours or overnight after assembling greatly enhances the flavors and moist texture.” This crucial step lets the luscious filling seep deeply into every bite, epitomizing the richness that makes our German Chocolate Poke Cake unforgettable.
Conclusion
This German Chocolate Poke Cake recipe brings together rich chocolate, creamy coconut-pecan filling, and luscious ganache in one irresistible dessert. It’s a straightforward way to enjoy classic flavors without the fuss of traditional layering.
Whether you’re baking for a special occasion or a cozy night in, this cake is sure to impress with its moist texture and decadent taste. With simple ingredients and clear steps, making this dessert becomes a rewarding experience for us all.
Give it a try and watch how it becomes a favorite in your kitchen, perfect for sharing and savoring any time.
Frequently Asked Questions
What is a German Chocolate Poke Cake?
A German Chocolate Poke Cake is a moist chocolate cake with holes poked after baking, filled with a creamy coconut-pecan mixture, then topped with chocolate ganache. It’s a simpler version of traditional German Chocolate Cake with rich flavors and no complex layering.
What ingredients are needed to make this cake?
You need ingredients for three parts: chocolate cake (flour, sugar, cocoa, baking powder, baking soda, eggs, buttermilk, oil, vanilla), coconut-pecan filling (coconut, pecans, condensed milk, butter, egg yolks, vanilla), and chocolate ganache (chocolate chips, heavy cream, optional butter).
What equipment is essential for making this cake?
Key tools include a 9×13 inch baking pan, mixing bowls, electric mixer or whisk, measuring cups and spoons, wooden skewer or fork, saucepan, rubber spatula, and cooling rack.
How do I prepare the coconut-pecan filling?
Combine shredded coconut, toasted chopped pecans, sweetened condensed milk, melted butter, egg yolks, and vanilla extract. Cook gently until thickened, then pour warm over poked holes in the baked cake.
How long should I chill the cake before serving?
Chill the assembled cake for at least 4 hours or preferably overnight to allow the filling to soak in and flavors to meld.
Can I serve the cake warm?
Yes, the cake can be served chilled or slightly warmed. Pair it with vanilla ice cream, fresh fruit, or whipped cream for added enjoyment.
How should I store leftovers?
Store leftover cake tightly covered in the refrigerator for up to 4-5 days. For longer storage, freeze wrapped well for up to 2 months.
Are there any tips for slicing and presenting the cake?
Use a sharp knife and wipe it clean between slices for neat pieces. Garnish with toasted pecans or whipped cream for an elegant presentation.
Can I prepare any parts of the cake ahead of time?
Yes, you can make the cake base, coconut-pecan filling, and ganache in advance. Store separately and assemble just before chilling to maintain freshness.
What beverages pair well with German Chocolate Poke Cake?
Coffee, black tea, port wine, and milk complement the rich chocolate and nutty flavors, enhancing your dessert experience.