German Chocolate Poke Cake
This is a beautiful twist on one of my favorite cakes. Many people prefer to avoid making layer cakes, so I simplified this classic dessert without sacrificing flavor or texture. This German chocolate poke cake is one of the best cakes I have ever had. It has an incredibly fudgy and tender texture, topped with a sweet coconut pecan mixture and chocolate whipped cream.
Poke cakes are very popular on my blog because they are easy to make, look stunning, and taste delicious. With so many already in my collection, like my Strawberry Poke Cake, I am and always will be a fan of simplified desserts. I like how easy they are to prepare, cutting down on time and effort but not on flavor!
Table of contents
The chocolate cake is infused with delicate chocolate sauce and topped with a thick layer of sweet, chewy coconut pecan frosting, fluffy chocolate ganache, and whipped cream—it is just a mouthwatering masterpiece. This show-stopper dessert is a chocolate lover’s dream come true, and while it involves a few steps, they are easy to follow—I even teach you the shortcuts!
Why you will love this recipe
- It is a gorgeous cake: It looks like you bought it from a fancy bakery.
- There are many flavors: Chocolate, coconut, pecans, ganache, and whipped cream. This cake has it all.
- Easy to make: It looks fancy but is actually easy to make.
- Moist and delicious: You cannot make this a dry cake even if you tried.
What you will need
I made my chocolate cake from scratch using regular ingredients like flour, sugar, cocoa powder, baking powder, milk, eggs, oil, water, and salt. However, you can use a chocolate cake mix for this step to save some time and effort.
After baking the cake and poking holes into it, I decided to top it with a rich chocolate sauce made with chocolate chips and condensed milk.
The best part of a German chocolate cake is the famous coconut pecan frosting. I made an authentic homemade version using eggs, butter, cream, brown sugar, condensed milk, coconut flakes, and pecans. The frosting is rich and flavorful.
I told you that this cake is a dream come true for chocolate lovers. The frosting is topped with a chocolate ganache made with cream, chocolate, and light corn syrup. Finally, a layer of chocolate whipped cream made from cream, powdered sugar, cocoa powder, and vanilla is added.
How to make it
Prepare everything: First, I preheat the oven to 350 degrees F and place the rack in the middle. Then, I spray a cake pan with non-stick baking spray and set it aside.
Mix the cake: I add the dry ingredients to the bowl of my stand mixer and whisk on low. Then, I add the wet ingredients to another bowl and whisk until combined. I pour them into the dry ingredients and beat on medium until mixed well. I add hot water and mix at low speed, scraping the sides and bottom as needed.
Bake: Now, I pour the batter into the cake pan and bake for 30 to 32 minutes, or until a toothpick comes out with just a few crumbs.
Poke: Remove the cake from the oven and poke holes one inch apart using the bottom of my wooden spoon.
Make and spread the chocolate mixture: I add condensed milk and chocolate chips to a medium microwave-safe bowl and heat in the microwave for one minute. I stir the mixture and, if needed, heat it for another 30 seconds and whisk until thoroughly melted and smooth.
Pour: Then pour it all over the cake, spreading it into the holes.
Grind: After, I finely grind the pecans in a food processor. Then, put them in a large bowl with the coconut and set it aside.
Cream: I combine the brown sugar, egg yolks, cream, and butter in a medium saucepan on medium heat while stirring. I let it boil for 10 to 15 minutes while stirring constantly. Then, I remove it from the heat and put it into the bowl with the nuts and coconut through a fine mesh strainer. I add vanilla and milk and stir well. I spread the coconut mixture on the cake.
Ganache: To make the ganache, I heat the whipping cream in the microwave for 60 to 90 seconds. Then, I put the chopped chocolate and corn syrup in the bowl and let it melt for one or two minutes. Stir until smooth and shiny. Heat for another 30 seconds if needed. I spread it evenly on top of the cake.
Garnish: I combine vanilla, cocoa powder, powdered sugar, and whipping cream in a large bowl and whip until stiff peaks form. Then, I put the mixture into a piping bag fitted with a star tip and pipe four domes per line. I sprinkle cocoa powder, drizzle chocolate sauce, and chill for at least eight hours before serving.
Expert tip
How to avoid a sinking center
There are several reasons why this may happen. It could be that it was undercooked. If you take it out before it is done, it will not rise in the center. Or it will rise only to fall as soon as it cools off. The outer ring of a cake cooks first, so when it settles, you will see that the middle sinks if it is not fully cooked. Also, if your oven is not cooking at the correct temperature, the cake will not be cooking right.
You may also have used too much leavening, whichever one you used. Baking powder is used in this recipe. Always measure carefully. If you use too much, excess gas is created too fast without enough structure, and the cake deflates when it comes out of the oven. Also, if you open the door too early, the cake will fall.
Another problem may be in the mixing technique. Do not whip the cake batter. You do not want it so light and fluffy that it rises too quickly. Then, it will fall because it cannot handle the volume. Finally, the last thing you need to look for is the size of the pan. If the batter is too deep, it may require a longer cooking time or overflowing the pan. It should not go past the halfway point of the pan.
More tips to consider:
- It is best to make the holes in the cake when it is warm. Once it cools, it tends to crumble.
- Make holes about an inch apart the size of your pinky finger. Use the end of a wooden spoon if you have one.
- Do not push to the bottom; the liquid will leak out and become a big sticky mess.
- Be sure to use high-quality cocoa powder because the chocolate is the star of this recipe.
- Clean the knife after each cut for nice, clean slices.
Recipe variations and add-ins:
- Other nuts: Instead of pecans, you can use walnuts, almonds, or cashews.
- Other cake flavors: Sometimes, I change the cake’s flavor to vanilla, strawberry, devil’s food, dark chocolate, yellow, or even lemon.
- Caramel: If you are not in the mood for coconut, try using caramel sauce with chopped pecans.
- Cupcakes: You can turn this recipe into cupcakes. Pour the cake batter into cupcake pans and poke a few holes in each one after they come out.
- Gluten-free: Use a GF cake mix to make this dessert gluten-free.
Serving suggestions:
This is a very decadent dessert and perfect for chocolate lovers. I served it after a celebration dinner for my husband, after an equally fancy roasted beef dinner. I also took this cake to potlucks, work get-togethers, and church brunches; it is always a hit.
This dessert is also fun with a caramel sauce drizzle and vanilla ice cream. My kids love a slice of this cake with a creamy, cold milk glass, while I enjoy it with a cold iced coffee or homemade London fog latte.
How to store leftovers:
- Refrigerate: Place leftovers in an airtight container in the fridge for up to four days.
- Freezing: To freeze, put the cake in a freezer-safe container. It will stay fresh for three months.
- Defrost: Thaw in the fridge overnight for the best flavor.
Frequently asked questions
If you poke the holes too close together, the cake will turn out too moist and soupy. They should be about one inch apart. Make sure you poke them while the cake is still warm. Also, do not make them too large. I use the end of my wooden spoon to achieve the perfect size.
If you are short on time, use a box of cake mix. Make the cake according to the directions, then poke holes and continue to follow the instructions similarly. I recommend using a regular chocolate cake mix or Devil’s Food cake. Just don’t use a brownie mix, as it will turn out too fudgy and not absorb the chocolate sauce, resulting in a sticky, dense cake.
The base of the German chocolate cake is a milder kind of baked chocolate with a sweeter profile because of its extra sugar. More sugar was added to the dark chocolate to make it sweeter to speed up the process of making chocolate cake. This process was designed by a baker named Sam German, from whom it got its name. It is not from Germany, as many people thought.
More chocolate desserts to try:
German Chocolate Poke Cake
Ingredients
- 1¾ cups all-purpose flour 228g
- 2 cups sugar 414g
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil 120ml
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup hot water 240ml
Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1 1/2 cup semi-sweet chocolate chips
Coconut Walnut Mixture:
- 14 oz sweetened condensed milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 cup packed light-brown sugar 200grams
- 1 stick 115grams unsalted butter, diced into pieces
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut flakes
- 1 1/2 cup walnuts ground
Chocolate Ganache:
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chopped
- 1 tablespoon light corn syrup
- Chocolate Whipped Cream Topping:
- 3 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Garnish:
- Cocoa powder
- Chocolate sauce store bought
Instructions
- Preheat oven to 350°F. Place the oven rack in the middle of the oven.
- Spray a 9×13 inch cake pan with non-stick baking spray and set aside.
- Add the flour, sugar, cocoa, baking powder, and salt to a large bowl and whisk until combined, or add to the bowl of a stand mixer and whisk on low.
- In another medium bowl, combine milk, vegetable oil, vanilla extract, and eggs and whisk until thoroughly combined.
- Add the wet and dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Stop and scrape down the sides and bottom of the bowl with a spatula.
- Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with a few moist crumbs. I baked mine for exactly 30 minutes.
- Remove the cake from the oven. If you don't have anything on hand, poke holes all over the cake using the end of a spatula or a large straw. Even a pen will work.
Chocolate Mixture:
- In a medium, microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Heat in the microwave until hot for approximately 1 minute. If needed, stir and heat for 30 seconds or more. Whisk until fully combined, smooth, and shiny.
- Pour the chocolate mixture all over the cake and spread it into the holes.
Coconut Walnut Mixture:
- Use a food processor to ground the walnuts finely or, if you don't have one, finely chop them: place walnuts and coconut flakes in a large bowl. Set aside.
- Combine heavy cream, egg yolks, brown sugar, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a light boil and thickens, about 10 – 15 minutes.
- Remove from heat and strain the mixture through a fine mesh strainer into the bowl with the coconut and ground walnuts. Stir in the vanilla extract and condensed milk, mixing until well combined.
- Spread the mixture evenly on top of the cake.
Chocolate Ganache:
- Heat whipping cream in the microwave for 60-90 seconds until hot and almost boiling.
- Place chopped chocolate and corn syrup in a bowl and pour hot whipping cream on top. Let it sit for one to two minutes, and then stir until smooth and shiny. If needed, heat for 30 more seconds.
Chocolate Whipped Cream Topping:
- Add the heavy whipping cream, powdered sugar, cocoa, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form and the whipped cream holds its shape.
- Make sure the cake has completely cooled.
- Add the Chocolate Whipped Cream to a piping bag fitted with the star tip, pipe four domes in lines, or spread the whipped cream on the cooled cake. If you choose to spread the whipped cream, you will need two cups of heavy whipping cream instead of 3.
- Finish the cake with cocoa powder and chocolate sauce.
- Refrigerate the cake for at least 6-8 hours before serving.
- Enjoy!