Description

This German Chocolate Poke Cake is an ultra-decadent dessert featuring a moist chocolate cake soaked in sweetened condensed milk, layered with silky chocolate ganache, and topped with rich coconut pecan frosting. A modern twist on a classic that’s perfect for gatherings and celebrations!

Ingredients

For the Chocolate Cake:

1 box (18.25 oz) dark chocolate fudge cake mix
1 (3.4 oz) package instant chocolate fudge pudding mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
1/2 cup whole milk
1 tsp vanilla extract
1/4 tsp kosher salt
1 1/2 cups mini chocolate chips

For the Sweetened Condensed Milk Layer:

1 (14 oz) can sweetened condensed milk

For the Chocolate Ganache:

4 oz German’s sweet chocolate, finely chopped
4 oz heavy whipping cream

For the Coconut Pecan Frosting:

1 batch homemade or store-bought coconut pecan frosting

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the cake batter:
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla, and salt. Mix until smooth.
- Fold in mini chocolate chips.
Bake the cake:
- Pour batter into prepared pan and bake for 30–40 minutes, or until a toothpick comes out clean.
Poke and soak:
- While warm, poke holes all over the cake using the handle of a spoon or skewer.
- Pour sweetened condensed milk evenly over the top. Let soak for 30 minutes as it cools.
Prepare the ganache:
- Pour heated cream over chopped chocolate, let sit 4 minutes, then whisk until smooth. Cool slightly until spreadable.
Top with ganache:
- Spread ganache evenly over the cooled, soaked cake.
Finish with frosting:
- Spread coconut pecan frosting over the ganache layer.

Notes

Best when made a day in advance to let the flavors meld.
Serve chilled or at room temperature.
Store covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American