Welcome, dessert lovers! Whether you’re a seasoned baker or just starting your culinary journey, you’re in for a treat. This German Chocolate Poke Cake recipe is guaranteed to satisfy your sweet tooth. It’s indulgent, moist, and packed with layers of delicious flavors. Perfect for any gathering or just a cozy night in, this cake will become your go-to dessert. Let’s dive into this fantastic recipe, which is easy to make yet tastes like it took hours of effort.
Introduction
German Chocolate Poke Cake is a modern twist on the classic German chocolate cake, known for its rich layers of chocolate, coconut, and pecans. This version includes an extra indulgent touch by poking holes in the cake and drenching it in sweetened condensed milk and caramel sauce. What’s not to love?
Did you know? Despite its name, German Chocolate Cake is actually an American creation. It was named after Samuel German, who developed a type of dark baking chocolate. Fun fact: this cake isn’t from Germany at all!
Ingredients
To prepare this comforting German Chocolate Poke Cake, you’ll need:
- 1 box of German chocolate cake mix (plus ingredients needed for the mix)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- ½ cup chocolate chips
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup chocolate frosting
- ½ cup caramel frosting
Optional substitutions:
- For a nut-free version, omit the pecans and add more shredded coconut.
- For a dairy-free alternative, use coconut milk instead of sweetened condensed milk, and opt for dairy-free chocolate chips.
How to Make German Chocolate Poke Cake
Follow these steps to create your own delicious German Chocolate Poke Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
- Once the cake is done, remove it from the oven and let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.
- Sprinkle the chocolate chips, shredded coconut, and chopped pecans over the top of the cake.
- Heat the frostings slightly in the microwave until they are pourable, then drizzle them over the cake.
- Let the cake sit for at least 30 minutes to allow all the flavors to meld.
Helpful Tips
- Make sure to poke enough holes in the cake to allow the sweetened condensed milk and caramel to seep through, making the cake extra moist.
- If you prefer a less sweet cake, you can reduce the amount of caramel sauce.
- For even more flavor, toast the shredded coconut and pecans before adding them to the cake.
Cooking Tips
- Use high-quality chocolate chips: This will enhance the overall flavor of your cake.
- Microwave the frostings in short bursts: This prevents them from overheating and becoming too thin.
- If you want a crunchier texture, consider using toasted pecans and coconut flakes.
Serving Suggestions
This indulgent cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a cup of freshly brewed coffee or hot chocolate for an extra cozy dessert experience. For a touch of elegance, sprinkle a bit of powdered sugar over the cake just before serving.
Nutritional Information
Short Nutritional Information of this recipe:
The cake is rich and decadent, so it’s perfect for those days when you want to treat yourself. Enjoy in moderation!
Nutritional Information (per serving)
- Calories: 450
- Carbohydrates: 56g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 10g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7g
- Trans Fat: 0.5g
- Cholesterol: 35mg
- Sodium: 320mg
- Potassium: 180mg
- Fiber: 2g
- Sugar: 38g
- Vitamin A: 4%
- Vitamin C: 0%
- Calcium: 8%
- Iron: 10%
This cake is high in calories and sugar, so it’s definitely a special treat rather than an everyday dessert. The pecans provide a source of healthy fats, and coconut adds fiber, which helps balance some of the indulgence.
Storage and Leftovers
Refrigerate:
To store, cover the cake tightly with plastic wrap or place it in an airtight container and refrigerate for up to 5 days.
Reheat:
For best results, let individual slices come to room temperature before serving, or warm them slightly in the microwave for 15-20 seconds.
Creative leftover ideas:
- Turn leftovers into a decadent trifle by layering cake slices with whipped cream and fresh berries.
- Crumble the cake over a scoop of ice cream for a quick and easy dessert.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. You can make it up to 2 days in advance.
Can I substitute the German chocolate cake mix?
Yes, if you can’t find German chocolate cake mix, use a regular chocolate cake mix and add a teaspoon of vanilla extract and 1/2 cup of dark chocolate chips for a richer flavor.
What if I don’t have caramel sauce?
If you don’t have caramel sauce, you can make a quick version by heating sugar and butter in a saucepan until it caramelizes.
Related Recipes
If you loved this German Chocolate Poke Cake, check out these other dessert recipes:
Conclusion
I hope this recipe inspires you to bake this amazing German Chocolate Poke Cake for your next event or family dinner. The combination of chocolate, caramel, and coconut will surely win over anyone who tries it. Don’t forget to leave a comment and let me know how it turned out, or share your own creative twist on this classic recipe. Happy baking!
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