German Chоcolаte Poke Cake is a real yummy cake , it mixes deep chocolate taste with a creamy , almost tropical twist . It isnt just a treat for choc lovers , its also got a super moist feel and a filling that sinks into each bite . The secret is German chocolate - a dark baking choc that came from Samuel German in 1852 . Even though it sounds like it came from Germany , it actually is an American idea and shows how creative US cooks can be .
We want to show you how to bake your own German Chocolate Poke Cake . From knowing the main parts to step by step guide , this article will help you make it . Try it and share with your friends and family . Whether it is a party or just a sweet treat fix , this cake will wow every one .
What is a Poke Cake?
A poke cake is a fun dessert where you bake a cake , poke holes all over it , and pour a sweet sauce on top . The sauce seeps in and makes the cake super moist and tasty . Poke cakes started in the US in the 1970s and got really popular because they are easy to make and you can use lots of flavor combos .
Poke cakes became a hit at potlucks and family dinners , because you can change them any way you want . German Chocolate Poke Cake is one of the best twists , it uses that special dark Chоcolаte to give a deep flavour that goes great with the sweet filling and topping .
Ingredients for German Chocolate Poke Cake
To make your own German Chocolate Poke Cake you will need :
- For the cake:
- 1 box chocolate cake mix
- the extra stuff from box (usually eggs, oil, and water)
- For the poke filling:
- 1 can sweetened condensed milk
- 1 jar coconut pecan frosting
- For the topping:
- whipped cream or topping
- optional bits like chocolate shavings or pecans
Get all that together and get ready for a fun bake !
Directions to Make German Chocolate Poke Cake
Making this cake is pretty easy and fun . Just do these steps :
- Bake the cake: Preheat the oven as box says . Grease a pan or put parchment paper . Mix and pour the batter and bake for time on box .
- Poke holes: Let the cake cool 10–15 minutes . Use a wooden spoon handle or skewer to poke holes all over , about an inch apart . Go deep but dont go through bottom .
- Mix the filling: In a bowl , mix sweetened condensed milk and coconut pecan frosting until smooth .
- Fill the cake: Pour filling over cake so it goes into the holes . Use a spatula to spread if you need to .
- Cool and set: Let the cake cool so the filling settles in .
- Add cream: Spread whipped cream or topping on cake . Make each bite creamy .
- Chill: Put cake in fridge at least 1 hour . This helps all flavors blend better .
Tips and Advice for Making German Chocolate Poke Cake
Here are some tips to help you nail it:
- Baking tip: Follow the box instructions exactly , measure stuff right , and dont overmix so cake isnt dense .
- Poking tip: Use a skewer or spoon handle and space holes about 1 inch , go ¾ deep so cake dont fall apart .
- Make ahead: You can bake cake a day before . Keep it covered in fridge till you serve .
- Storage: Leftovers go in air tight box in fridge for 3-4 days . Best to eat them cold .
Common Mistakes to Avoid
Dont mess up by doing these things:
- Dry cake: Dont bake too long . Check with toothpick so it comes out with some crumbs .
- Too much filling: Pour slow so it soaks in . Dont dump it all at once .
- Ugly top: Add chocolate shavings or pecans on whipped cream for a nicer look .
Variations of German Chocolate Poke Cake
You can switch it up like this:
- Flavor twist: Add a teaspoon of espresso powder to batter for mocha vibe or use caramel frosting instead of coconut pecan .
- Gluten-free: Use a gluten-free cake mix and check labels for allergens .
- Add fruit: Top with berries or banana slices for a fresh touch .
Serving Suggestions
Here’s how to serve it best:
- When to serve: Perfect for birthdays , family dinners , potlucks , or holidays .
- Drinks: Goes great with milk , coffee , or dessert wine .
Nutritional Information
One slice of this cake has about 350-400 calories depending on toppings . It has carbs , fats , some protein , and maybe nuts and dairy .
FAQs
Some questions you might have:
- What is German chocolate? It’s a sweeter dark baking chocolate made from a recipe by Samuel German in 1852 .
- Can I make it ahead? Yes , you can make it a day before and chill it till serving .
- Substitute for condensed milk? You can use evaporated milk with sugar or make your own sweet milk mixture .
- How long store? Store in fridge for 3-4 days in a covered dish .
- Freezing? You can freeze slices wrapped in plastic for up to 3 months . Thaw in fridge before eating .
Conclusion
German Chocolate Poke Cake is a super tasty dessert that is easy to make and so moist . Give it a try and tell us how it turns out !
German Chocolate Poke Cake
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowls
- 1 electric mixer optional
- 1 wooden spoon or spatula
- 1 poking utensil like a chopstick
- 1 small saucepan
- 1 whisk
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened condensed milk
- 1 tablespoon vanilla extract For the filling.
- 1 cup granulated sugar For the frosting.
- ½ cup unsalted butter
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract For the frosting.
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is done, let it cool for about 15 minutes in the pan. Using a poking utensil, poke holes all over the cake, about 1 inch apart.
- Pour the sweetened condensed milk mixture over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
- For the frosting, combine sugar, butter, evaporated milk, egg yolks, and vanilla extract in a saucepan over medium heat. Whisk continuously until the mixture thickens (about 10-12 minutes).
- Remove from heat and stir in the coconut and pecans. Let the frosting cool for a few minutes before spreading over the cooled cake.
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
