German Chocolate Poke Cake

Catalina Castravet
By Catalina Castravet

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 foolproof.
  • Creamy and chocolaty this is a show stopper dessert.
  • The perfect cake for chocolate lovers.
  • It can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.

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.

Tips to Make the German Chocolate Poke Cake:

  • Using the 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

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 recipe:

  • 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
Author: Catalina Castravet Serves: 14 servings
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr

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

  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 Carbohydrates: 123 Protein: 15 Fat: 59 Saturated Fat: 41 Cholesterol: 182 Sodium: 291 Potassium: 820 Fiber: 10 Sugar: 91 Vitamin A: 1365 Vitamin C: 2.1 Calcium: 352 Iron: 5.9
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Comments

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Cookin Canuck

I want to dig my fork right into those beautiful swirls of frosting. What an awesome treat!

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Des @ Life's Ambrosia

Oh my goodness! This looks heavenly!

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Dorothy at Shockingly Delicious

The chocolate ganche and chocolate whipped cream look incredible! This is on my to do list!

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Katerina @ Diethood

Holy wow! Mah goodness, girl, how gorgeous is this cake!!

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carrie @ frugal foodie mama

Wowzers! This looks crazy amazing! :)

Reply

SusieBGood

Why doesn't the recipe call for any German's Chocolate? At least for part? I have used those bars and just chopped or cut them up to be about the size of chocolate chips or whatever is needed. It has a totally different flavor. I know it's a little more expensive, but the recipe name should be different if there isn't any....

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Crystal

This looks so good!!! I want some now! Pinning for later.

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