Description
Rich, indulgent, and ridiculously easy to make, this German Chocolate Poke Cake is a chocolate lover’s dream. Moist chocolate cake is soaked with sweetened condensed milk and caramel, then layered with a gooey coconut-pecan filling and a glossy chocolate ganache. It’s the perfect fusion of classic German chocolate flavor with the irresistible texture of a poke cake. Whether you’re looking for quick dessert ideas, easy dinner party treats, or new ways to wow your guests, this is one of those easy recipes that ticks all the boxes. Perfect for potlucks, holidays, or just satisfying your sweet cravings at home.
Ingredients
- 1 box chocolate cake mix (e.g., Devil’s food)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup shredded sweetened coconut
- 3/4 cup chopped pecans (toasted if preferred)
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the chocolate cake according to the package directions. Bake in a 9×13-inch pan. Let cool for 10 minutes.
- Poke holes all over the warm cake using the handle of a wooden spoon.
- Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Drizzle caramel sauce evenly over the top.
- In a saucepan, melt butter and stir in the coconut and chopped pecans. Heat until warmed through and spread evenly over the cake.
- Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2–3 minutes, then stir until smooth to create ganache.
- Spread the ganache over the coconut-pecan layer.
- Sprinkle with extra pecans and chocolate chips if desired.
- Refrigerate the cake for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes