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German Chocolate Poke Cake

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.
Course Dessert
Cuisine American, German
Keyword German Chocolate Poke Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 servings
Calories 825kcal
Author Catalina Castravet


  • 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


  • Cocoa powder
  • Chocolate sauce store bought


  • Preheat oven to 350°F. Place oven rack in the middle of the oven.
  • Spray a 9x13 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 fully combined.
  • Add the wet ingredients to the dry ingredients and beat on medium speed until well combined.
  • 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.
  • 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.
  • 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:

  • 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.
  • Pour the chocolate mixture all over the cake and spread it into the holes.

Coconut Walnut Mixture:

  • 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.
  • 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.
  • 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.
  • 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 to the boiling point.
  • 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:

  • 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 completed cooled off.
  • 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.
  • Finish the cake with cocoa powder and chocolate sauce.
  • Refrigerate cake for at least 6-8 hours before serving.
  • Enjoy!



Calories: 825kcal | Carbohydrates: 123g | Protein: 15g | Fat: 59g | Saturated Fat: 41g | Cholesterol: 182mg | Sodium: 291mg | Potassium: 820mg | Fiber: 10g | Sugar: 91g | Vitamin A: 1365IU | Vitamin C: 2.1mg | Calcium: 352mg | Iron: 5.9mg