German Chocolate Poke Cake is very easy to make with a super fudgy and tender texture, topped with a sweet coconut mixture and chocolate whipped cream.

Poke Cakes are very popular on our blog, because they are so easy to make, look stunning and taste delicious. Having already so many tasty poke cakes, like this Strawberry Poke CakeGerman Chocolate Poke Cake and Baileys Poke Cake, it only made sense to add the German Chocolate Poke Cake to the collection.

German Chocolate Poke Cake

German Chocolate Poke Cake

German Chocolate Poke Cake is the ultimate, most amazing, chocolaty cake that you have to try. Seriously, this cake is outstanding, with an incredibly fudgy and chocolaty texture, almost like a giant truffle that melts in your mouth. The chocolate cake is topped with a luxurious walnut and coconut mixture, just like you would use in a German Chocolate Cake. The cake is finished with a sweet chocolate ganache and chocolate whipped cream! This show stopper dessert is a chocolate lover dream come true, its also super easy to make and it will take you just a bit over one hour.

Why You’ll Love This German Chocolate Poke Cake:

  • Very easy to make, this is a one layer cake that is basically fool proof.
  • Creamy and chocolaty this is a show stopper dessert.
  • Perfect cake for chocolate lovers.
  • Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.

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German Chocolate Poke Cake

Tips to Make the German Chocolate Poke Cake:

  • Using high quality cocoa powder in this recipe is key, as the chocolate flavor is front and center.
  • Clean the knife after each cut, otherwise the slices will be messier, since the chocolate may stick to the knife.
  • Let the cake absorb the chocolate mixture for at least 8 hours before serving, this will make the cake extra tender, soft and flavorful.
  • You can either pipe the whipped cream on top of the cake, or just spread it evenly with a spatula and dust the cake with cocoa powder and chocolate sauce.
  • You will need less whipped cream if you choose to spread it, so only use 2 cups of heavy whipping cream.
  • The coconut mixture is sweet and delicious, you can use either walnuts or pecans, whatever you have on hand.
  • Keep the cake refrigerated as the whipped cream will start melting if kept at room temperature for too long.

German Chocolate Poke Cake

What is a Poke Cake?

A “poke cake” it’s a cake that you poke holes into after baking and then fill it with a liquid or filling to infuse extra flavor into every bite and make it very tender.

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How to freeze the German Chocolate Poke Cake?

  • If freezing just the cake layer, first wait for it to cool completely. Fully wrap in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags.
  • If freezing a frosted cake, place cake in the fridge, so the frosting isn’t too soft. Fully wrap cake in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.

Looking for more Poke Cake Recipes? Check these out:

Tools/Ingredients I used to make this German Chocolate Poke Cake:

  • Non Stick Baking Pan – I use this 9×13 pan for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time
  • Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing
  • Vanilla Extract – adding a little vanilla extract to chocolate desserts is a must, the mild flavor makes the chocolate flavor shine
  • Dark Chocolate Melts/Wafers – I love using these for the chocolate mixture as they are so easy to melt
  • Semi Sweet Chocolate – these bars taste delicious,I shaved 3 ounces to sprinkle on the cake
  • Sweetened Coconut Flakes – found also in the baking section of any grocery store, soft and sweetened coconut flakes will add such a nice texture and flavor to this recipe
  • Piping Bags – I like using disposable piping bags, I really don’t like the idea of cleaning another item after I make cupcakes and frosting
  • Piping Tips Set – I used the star tip to pipe my frosting, this is a great set at a very good price

Check out my Blueberry Zucchini Poke Cake:

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German Chocolate Poke Cake

German Chocolate Poke Cake is very easy to make with a super fudgy and tender texture, topped with a sweet coconut mixture and chocolate whipped cream.

Ingredients

  • 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

  1. Preheat oven to 350°F. Place oven rack in the middle of the oven.
  2. Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
  3. 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.
  4. In another medium bowl combine milk, vegetable oil, vanilla extract and eggs and whisk until fully combined.
  5. Add the wet ingredients to the dry ingredients and beat on medium speed until well combined.
  6. Slowly add the hot water to the batter and mix on low speed until well combined. Make sure to stop and scrape down the sides and bottom of the bowl with a spatula.
  7. Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 30 minutes.
  8. Remove cake from oven. Using the end of a spatula or a large straw, even a pen will work if you don't have anything on hand; poke holes all over the cake.
Chocolate Mixture:
  1. 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 30 seconds or more. Whisk until fully combined, smooth and shiny.
  2. Pour the chocolate mixture all over the cake and spread it into the holes.
Coconut Walnut Mixture:
  1. Using a food processor, finely ground the walnuts or if you don't have one, finely chop them. Place walnuts and coconut flakes in a large bowl. Set aside.
  2. In a medium saucepan combine: heavy cream, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until mixture comes to a light boil and thickens, for about 10 - 15 minutes.
  3. Remove from heat and strain the mixture through a fine mesh strainer into the bowl with coconut and ground walnuts. Stir in vanilla extract and condensed milk, mix until well combined.
  4. Spread the mixture evenly on top of the cake.
Chocolate Ganache:
  1. Heat whipping cream in the microwave for 60-90 seconds until hot and almost to the boiling point.
  2. Place chopped chocolate and corn syrup into a bowl and pour hot whipping cream on top. Let it sit for one-two minutes and then stir until smooth and shiny. If needed heat for 30 more seconds.
Chocolate Whipped Cream Topping:
  1. 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.
  2. Make sure the cake has completed cooled off.
  3. Add the Chocolate Whipped Cream to a piping bag, fitted with the star tip and pipe 4 domes per line or spread the whipped cream on top of the cooled cake. If you choose to spread the whipped cream, in this case you will need two cups of heavy whipping cream instead of 3.
  4. Finish the cake with cocoa powder and chocolate sauce.
  5. Refrigerate cake for at least 6-8 hours before serving.
  6. Enjoy!
Calories: 825, Fat: 59g, Saturated Fat: 41g, Cholesterol: 182mg, Sodium: 291mg, Potassium: 820mg, Carbohydrates: 123g, Fiber: 10g, Sugar: 91g, Protein: 15g, Vitamin A: 27.3%, Vitamin C: 2.6%, Calcium: 35.2%, Iron: 32.5%

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