I hope you brought your appetite because this German chocolate poke cake is addictively sweet, tender, and nutty.
Thanks to the boxed cake mix and pre-made frosting, it’s also a breeze to make.
It’s a delightfully decadent twist on the classic dessert, and every bite is better than the last. Trust me, one slice is not enough!
Why You’ll Love This German Chocolate Poke Cake
Ultra-Moist Texture: As with any good poke cake, this one is soaked in yummy condensed milk. But that’s not all! There’s yogurt and pudding mix in the cake, so it’s already crazy tender. Plus, there’s a layer of ganache and frosting on top!
Rich Flavors and Textures: Layers of dark chocolate cake, fudgy pudding, silky ganache, and crunchy coconut pecan frosting create an irresistibly decadent dessert.
Nostalgic Crowd Pleaser: The classic flavors of German chocolate cake combined with the trendy poke cake technique make this dessert a crowd-pleasing favorite that’s sure to impress guests.
Ingredients
- Chocolate Fudge Cake Mix: The rich, indulgent base that sets the stage for this dreamy dessert.
- Chocolate Fudge Instant Pudding: You can use regular chocolate, but chocolate fudge amps up the flavor.
- Large Eggs: Essential for binding and creating a tender, moist crumb.
- Plain Yogurt, Milk, and Oil: Yogurt adds tanginess, and together, they keep the cake exceptionally moist.
- Vanilla Extract and Salt: Enhance the overall flavor profile and complement the chocolate perfectly.
- Sweetened Condensed Milk: The key to the poke cake magic, infusing each bite with creamy, caramel-like sweetness.
- Chocolate Ganache: Melted chocolate and cream mixed until smooth and spread over the cool cake.
- Coconut Pecan Frosting: The classic German chocolate cake topping that adds a nutty, tropical twist to this irresistible dessert. Use pre-made to keep things simple.
How to Make German Chocolate Poke Cake
Once you sink your fork into this heavenly creation, you’ll be hooked!
In fact, it might even be too easy to make…consider your sweet tooth warned!
1. PREP. Preheat the oven to 350°F and grease/line a 9×13-inch baking pan.
2. COMBINE the cake ingredients until smooth, mix in the chocolate chips, and pour the batter into the pan.
3. BAKE for 30-40 minutes, set aside to cool, then poke holes all over the top.
4. POUR the condensed milk over the cake, spreading it even.
5. MAKE the ganache and spread it over the cake, followed by the frosting.
6. SERVE right away or cover and chill. Enjoy!
Tips For the Best German Chocolate Poke Cake
If you’re a fan of German chocolate cake, you NEED to try this poke cake version. It takes it to a whole new level of indulgence.
Just read these tips before you start 🙂
- Cake mix. Choose a high-quality dark chocolate fudge cake mix for a rich, chocolatey base.
- Pudding choice. Instant chocolate fudge pudding mix enhances the chocolate flavor and keeps the cake extra moist. Fudge pudding has more flavor, but regular chocolate (or even vanilla in a pinch) works too.
- Chocolate Chips vs Bars. Chopped chocolate is usually higher quality than chips, giving the cake lovely pockets of melty goodness. If you go for chips, choose something like Ghirardelli for the best taste and texture.
- Cake batter consistency. Ensure the cake batter is well-combined and has a smooth, pourable consistency. This will help the cake bake evenly.
- Don’t poke too deeply. Use the handle of a wooden spoon to poke holes about 3/4 into the cake. If you go all the way through, the condensed milk will pool underneath the cake and make it soggy.
- Don’t rush the ganache. Let the chocolate ganache thicken for 5-10 minutes before spreading it on the cake. Otherwise, it’ll be too runny.
- Chill thoroughly. You can serve this right away, but it’s best to chill the cake so the flavors can mature. 2-4 hours should do the trick but overnight is better.
- Skip the condensed milk. If you prefer, cover the cake with chocolate or vanilla pudding. Mix it until smooth, then spread it over right away, before it thickens.
- Variations. Try different cake mix flavors like German chocolate or devil’s food. Opt for caramel pudding mix or add espresso powder to the chocolate cake. Drizzle with caramel sauce, or top with mini chocolate chips for tasty variations.
How to Store
Between the chocolate aroma and gorgeous coconut-pecan topping, I could hardly wait to dig into this cake.
Needless to say, it didn’t last long in my house! But the couple of pieces that were left held up really well in the fridge.
To Store: Wrap the baking pan tightly with plastic or transfer leftovers to an airtight container (in a single layer). Store in the fridge for 4-5 days.
To Freeze: Bake the cake in a freezer-safe dish. Assemble, then double wrap in plastic and foil. Alternatively, place leftovers in an airtight container. Either way, freezer for up to 3 months. Thaw overnight in the fridge before serving.
More Poke Cakes We Can’t Get Enough Of
Pina Colada Poke Cake
Oreo Poke Cake
Chocolate Poke Cake
Lemon Poke Cake
German Chocolate Poke Cake
12
servings15
40
minutes823
kcalI hope you brought your appetite because this German chocolate poke cake is addictively sweet, tender, and nutty. Trust me, one slice is not enough!
Ingredients
- For the Cake
1 (15.25 ounce) box chocolate fudge cake mix
1 (3.4 ounce) box chocolate fudge instant pudding
4 large eggs
1 cup plain yogurt
3/4 cup vegetable oil
1/2 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup chocolate chips
- For the Filling and Frosting
1 (14 ounce) can sweetened condensed milk
4 ounces chocolate chips
1/2 cup heavy cream
1 can coconut pecan frosting
chopped pecans, chocolate shavings, optional for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan. Line the bottom with parchment and set aside.
- In a large bowl, combine the cake mix, pudding, eggs, yogurt, vegetable oil, milk, vanilla extract, and salt. Beat with an electric mixer until combined, then stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
- Using the handle of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk evenly over the cake, spreading it over the entire surface. Set aside to soak.
- Place the chopped chocolate in a medium, heatproof bowl. Warm the heavy cream in a saucepan until it just begins to bubble around the edges. Immediately pour over chocolate and let sit for 3-5 minutes before stirring until smooth. Set aside to cool for 5-10 minutes.
- Spread the thickened ganache over the soaked cake. Let it set for 5-10 minutes, then spread the coconut pecan frosting evenly over the ganache layer.
- Serve right away, or cover and chill. Enjoy!
Notes
- Cake mix. Choose a high-quality dark chocolate fudge cake mix for a rich, chocolatey base.
- Don’t poke too deeply. Use the handle of a wooden spoon to poke holes about 3/4 into the cake. If you go all the way through, the condensed milk will pool underneath the cake and make it soggy.
