Description
This German Chocolate Poke Cake is a decadent dessert featuring layers of rich chocolate cake soaked in a creamy milk mixture, topped with chocolate ganache and a luscious coconut-pecan frosting. Perfect for any celebration!
Ingredients
Scale
- Cake:
- 1 box chocolate or German chocolate cake mix (and ingredients needed for the mix)
- Poke Mixture:
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Coconut-Pecan Frosting:
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 tsp vanilla extract
Instructions
- Bake the Cake:
- Bake the cake according to package instructions.
- Poke Holes:
- Once the cake is warm, poke holes all over the top using a fork.
- Pour Mixture:
- Combine sweetened condensed milk and evaporated milk, then pour the mixture over the poked cake. Refrigerate for at least 2 hours.
- Prepare Ganache:
- In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour over the chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth. Spread ganache over the chilled cake.
- Make Coconut-Pecan Frosting:
- In a saucepan, melt the butter. Stir in brown sugar and cook for 2-3 minutes until bubbly. Remove from heat and stir in coconut, pecans, and vanilla extract. Spread over the ganache.
- Chill and Serve:
- Chill the cake for another 30 minutes before serving.
Notes
For added flavor, you can toast the pecans before adding them to the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes