German Chocolate Poke Cake That’ll Wreck Every Other Dessert
Every forkful pulls up rich chocolate cake soaked in a sweet milk mixture, blanketed with glossy chocolate ganache, and crowned with sticky, toasty coconut-pecan frosting. This German chocolate poke cake is what happens when a classic layer cake and a tres leches have a baby—and it’s the most indulgent dessert you’ll bake all year.
- Total Time3 hours 50 minutes
- Yield15 servings 1x
Ingredients
Units
Scale
The Cake
- 1 box chocolate or German chocolate cake mix (18.25 oz, plus ingredients called for on the box (oil, eggs, water))
The Poke Mixture
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
The Chocolate Ganache
- 1 cup semisweet chocolate chips (177g)
- 1/2 cup heavy whipping cream
The Coconut-Pecan Frosting
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1 tsp vanilla extract
Instructions
- Bake the Chocolate Base: Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment. Make the batter according to the box directions and bake for 25 to 30 minutes until a toothpick comes out clean. Do not overbake.
- Poke While It’s Still Warm: While the cake is still warm, use the handle end of a wooden spoon to poke holes across the entire surface, spaced about an inch apart. Go about three-quarters deep, not all the way through to the bottom.
- Drench It in the Milk Mixture: Whisk together the sweetened condensed milk and evaporated milk. Slowly pour over the warm cake, letting it seep into the holes. Let cool to room temperature, then refrigerate for at least 1 hour until completely chilled.
- Blanket It in Chocolate Ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until completely smooth and glossy. Pour over the chilled cake and spread into an even layer. (Cake must be chilled first so the ganache doesn’t melt into a runny mess).
- Make the Coconut-Pecan Topping: In a skillet over medium heat, melt the butter. Stir in the brown sugar, coconut, pecans, and vanilla. Cook, stirring constantly, for 5 full minutes until the mixture is bubbly, sticky, and caramelized. Spread immediately over the ganache while still warm and spreadable.
- Back to the Fridge: Return the finished cake to the refrigerator for at least 2 more hours to let every layer set. Slice and serve cold!
Notes
Poke the holes while the cake is warm so it absorbs the milk better, but only go 3/4 of the way deep so the liquid doesn’t just pool underneath the cake. Make sure to cook the coconut-pecan topping for a full 5 minutes so the sugars properly caramelize.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American, German Chocolate
Nutrition
- Calories: 420
- Sugar: 38
- Sodium: 260
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Protein: 5
