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Delicious and moist German Chocolate Poke Cake

German Chocolate Poke Cake

This German chocolate poke cake is a dreamy, chocolatey experience that’s a total showstopper without requiring any fancy baking skills. With layers of moist chocolate cake, rich coconut-pecan frosting, and a drizzle of chocolate ganache, it’s guaranteed to impress both friends and family. Plus, it’s easy enough to whip up on a busy weeknight—just don’t forget to make extra, because leftovers won’t last long!

Ingredients

1 box chocolate cake mix (plus ingredients listed on the box) – Because who has time for from-scratch?

1 can sweetened condensed milk (14 oz) – This is what makes it all ooey-gooey!

1 cup shredded coconut – For that classic German chocolate flavor.

1 cup chopped pecans – A little crunch never hurt anyone.

1 cup chocolate chips (semi-sweet or dark) – For a rich ganache topping.

½ cup heavy cream – To make that chocolate ganache velvety.

Optional: whipped cream or ice cream – Because why not take it over the top?

Instructions

Bake the cake. Prepare the chocolate cake mix according to package instructions and bake in a 9×13 inch pan. Let it cool for about 10 minutes—it’ll be okay, I promise!

Poke the cake. Once slightly cooled, use the end of a wooden spoon or a fork to poke holes all over the top of the cake (about 20-30 holes). Go ahead and imagine this is a workout!

Mix the filling. In a bowl, combine the sweetened condensed milk with the shredded coconut and chopped pecans. Pour this delicious mixture evenly over the cake, making sure it seeps into those lovely holes. It’s like a chocolate lava cake but even better!

Cool it off. Let the cake cool completely at room temperature before moving it to the fridge for about an hour. This helps the flavors meld together and gives you a moment to clean up the kitchen (you can do it, I believe in you!).

Make the ganache. While the cake chills, heat the heavy cream in a small saucepan over medium heat until it’s just about to bubble. Remove it from the heat and pour it over the chocolate chips in a bowl. Let it sit for a few minutes, then stir until it’s all melty and smooth. This is truly the icing on the cake—literally!

Spread and serve. Once your cake is cooled, pour the chocolate ganache over the top, spreading it to cover every inch. For an extra touch, add more shredded coconut and pecans on top, if you’re feeling fancy!

Dig in! Slice it up and enjoy every bite, maybe with a dollop of whipped cream or a scoop of ice cream if you’re feeling indulgent. You’ve earned it, mama!

Notes

Make-Ahead: This cake is perfect for making ahead! It tastes even better the next day as the flavors have more time to blend.

Storage: Store leftovers in the fridge (if there are any). It will last about 3-4 days—if you can resist eating it all before then!

Picky Eater Alert: If your kids are skeptical about coconut or nuts, feel free to leave them out. The chocolate cake will still be a hit!

Now go forth and bake that cake! You’ll knock everyone’s socks off with this decadent German chocolate poke cake, and maybe even earn yourself a few fan club members along the way!

  • Author: Primo