Irresistible German Chocolate Poke Cake Easy Recipe

Discover the indulgent delight of German Chocolate Poke Cake! This easy-to-make dessert combines rich chocolate cake with a luscious coconut-pecan topping that seeps into every bite, making it an irresistible treat for any occasion. Perfect for family gatherings, birthdays, or simply satisfying your sweet tooth, this cake is sure to impress. Follow our step-by-step guide to create dessert magic. #GermanChocolateCake #PokeCake #Dessert #Baking #SweetTooth #HomeBaking #ChocolateLovers

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Ingredients

For the Cake:

1 box of chocolate cake mix

1 cup of water

1/3 cup of vegetable oil

3 large eggs

For the Coconut-Pecan Topping:

1 cup of sweetened shredded coconut

1 cup of chopped pecans

1 cup of evaporated milk

1 cup of granulated sugar

1/2 cup of unsalted butter

3 large egg yolks

1 tsp of vanilla extract

For the Chocolate Ganache:

1 cup of semi-sweet chocolate chips

1/2 cup of heavy cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Prepare the Cake: In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well combined and creamy. Pour the batter into the prepared baking dish.

Bake the Cake: Bake according to the package instructions for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and allow to cool for about 10 minutes.

Poke Holes: Using the handle of a wooden spoon, poke holes all over the top of the warm cake, about 1 inch apart.

Make the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook while stirring constantly until the mixture thickens and turns a light caramel color, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Allow this mixture to cool slightly.

Add Topping to Cake: Pour the warm coconut-pecan mixture over the poked holes in the cake, spreading it evenly so that it seeps into the cake.

Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.

Drizzle Ganache: Once the ganache is ready, drizzle it over the top of the cake, allowing it to drizzle into the coconut-pecan topping for extra flavor.

Chill and Serve: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to set the ganache and allow flavors to meld.

Slice and Enjoy: Slice into squares and serve chilled or at room temperature. Enjoy every delicious bite!

Prep Time: 20 min | Total Time: 2.5 hours | Servings: 12