I’ve spent years perfecting this elevated version of the classic German chocolate cake, and I can confidently say that the poke cake variation takes this beloved dessert to new heights. This recipe combines the rich tradition of German chocolate cake with an innovative twist that ensures every bite is incredibly moist and flavorful.
A Sweet History
Despite its name, German Chocolate Cake isn’t actually from Germany. It was created in 1852 by Samuel German, an American who developed a type of dark baking chocolate for Baker’s Chocolate Company. The cake as we know it today gained popularity in 1957 when a Dallas newspaper published a recipe for “German’s Chocolate Cake,” which eventually lost its possessive form to become simply “German Chocolate Cake.”
Ingredients
For the Cake Base:
- 1 box (432g/15.25oz) German chocolate cake mix
- 3 large eggs (or as directed on box)
- 120ml (½ cup) vegetable oil (or as directed on box)
- 240ml (1 cup) water (or as directed on box)
For the Filling:
- 396g (14oz) sweetened condensed milk
- 340g (12oz) caramel sauce
- 227g (8oz) whipped topping
- 80g (1 cup) sweetened shredded coconut
- 120g (1 cup) chopped pecans
Detailed Instructions
Preparing the Cake
- Position your oven rack in the center and preheat to 175°C (350°F).
- Grease a 23x33cm (9×13-inch) baking pan thoroughly with non-stick spray.
- In a large bowl, prepare the cake mix according to package directions, typically combining with eggs, oil, and water.
- Mix until smooth but don’t overmix – about 2 minutes with an electric mixer.
- Pour the batter into your prepared pan, ensuring it’s evenly distributed.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Creating the Magic
- Allow the cake to cool for exactly 10 minutes – this timing is crucial for optimal absorption.
- Using a wooden spoon handle (approximately 1cm/½-inch diameter), poke holes across the entire surface of the cake, spacing them about 2.5cm (1 inch) apart.
- In a medium bowl, whisk together the sweetened condensed milk and caramel sauce until well combined.
- Slowly pour this mixture over the cake, paying special attention to filling each hole. Use a spatula to gently spread the mixture, ensuring even distribution.
- Allow the cake to cool completely at room temperature, about 1 hour.
The Finishing Touches
- Once cooled, spread the whipped topping evenly across the surface.
- Combine the shredded coconut and chopped pecans in a bowl.
- Sprinkle this mixture evenly over the whipped topping.
- Refrigerate for at least 2 hours, preferably 4 hours or overnight.
Expert Tips
- Temperature Matters: Ensure ingredients are at room temperature before starting.
- Hole Strategy: Don’t make holes too close together to maintain cake structure.
- Pouring Technique: Pour filling slowly in a zigzag pattern for even distribution.
- Storage: Keep refrigerated for up to 5 days, though best consumed within 3 days.
Nutritional Information
Per Serving (serves 15):
- Calories: 425
- Protein: 6g
- Carbohydrates: 54g
- Fat: 22g
- Fiber: 2g
- Sugar: 42g
- Sodium: 320mg
Preparation Time: 20 minutes
Baking Time: 30 minutes
Cooling/Setting Time: 3 hours
Total Time: 3 hours 50 minutes
Storage and Make-Ahead Tips
Store covered in the refrigerator for up to 5 days. The cake actually improves after 24 hours as the flavors meld together. For the best texture, remove from refrigerator 15-20 minutes before serving.
This German Chocolate Poke Cake transforms the traditional recipe into something even more special. The combination of rich cake, creamy filling, and crunchy toppings creates an irresistible dessert that’s perfect for any occasion. The poke cake method ensures that every bite is infused with the caramel-milk mixture, while the classic coconut and pecan topping maintains the authentic German chocolate cake experience we all know and love.
