Description
This Homemade German Chocolate Poke Cake takes the classic German chocolate cake to a whole new level. With a moist chocolate cake base, gooey caramel-coconut filling, and rich chocolate topping, every bite is a luscious indulgence. Whether for a birthday, holiday, or any special occasion, this cake is sure to impress your family and friends!
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee (for extra richness)
For the Filling:
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
For the Topping:
- 1 ½ cups whipped topping (homemade or store-bought)
- 1/4 cup chocolate syrup or melted chocolate
- 1/4 cup toasted coconut
- 1/4 cup chopped pecans
Instructions
Step 1: Make the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water or coffee until smooth. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Prepare the Filling
- While the cake is baking, mix the sweetened condensed milk and caramel sauce in a small bowl.
Step 3: Poke the Holes and Fill
- Once the cake is out of the oven, let it cool for 10 minutes. Then, use a wooden skewer or fork to poke holes all over the cake, about 1 inch apart.
- Pour the caramel mixture evenly over the cake, ensuring it seeps into the holes.
- Sprinkle the shredded coconut and chopped pecans over the top. Let the cake cool completely.
Step 4: Add the Topping
- Spread the whipped topping evenly over the cooled cake.
- Drizzle chocolate syrup or melted chocolate over the whipped topping. Sprinkle with toasted coconut and chopped pecans for garnish.
Step 5: Chill and Serve
- Refrigerate the cake for at least 2 hours (or overnight) to let the flavors meld.
- Slice and serve chilled for the ultimate dessert experience!
Notes
- Use Fresh Ingredients: Fresh coconut and high-quality cocoa make a big difference in flavor.
- Don’t Skip the Coffee: Coffee enhances the chocolate flavor without making it taste like coffee.
- Toast the Coconut and Pecans: Toasting brings out a richer flavor for the topping.
- Chill for the Best Texture: Refrigeration helps the filling soak into the cake, making it ultra-moist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes