German Chocolate Poke Cake
User Reviews
5.0
6 reviews
Excellent
German Chocolate Poke Cake
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German Chocolate Poke Cake is very easy to make. It has an incredibly fudgy and tender texture and is topped chocolate sauce, a sweet pecan coconut mixture and chocolate whipped cream.
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Ingredients
- 1¾ cups all-purpose flour 228g
- 2 cups sugar 414g
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil 120ml
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup hot water 240ml
Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1 1/2 cup semi-sweet chocolate chips
Coconut Walnut Mixture:
- 14 oz sweetened condensed milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 cup packed light-brown sugar 200grams
- 1 stick 115grams unsalted butter, diced into pieces
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut flakes
- 1 1/2 cup walnuts ground
Chocolate Ganache:
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chopped
- 1 tablespoon light corn syrup
- Chocolate Whipped Cream Topping:
- 3 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Garnish:
- cocoa powder
- chocolate sauce store bought
Instructions
- Preheat oven to 350°F. Place the oven rack in the middle of the oven.
- Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
- Add the flour, sugar, cocoa, baking powder, and salt to a large bowl and whisk until combined, or add to the bowl of a stand mixer and whisk on low.
- In another medium bowl, combine milk, vegetable oil, vanilla extract, and eggs and whisk until thoroughly combined.
- Add the wet and dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Stop and scrape down the sides and bottom of the bowl with a spatula.
- Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with a few moist crumbs. I baked mine for exactly 30 minutes.
- Remove the cake from the oven. If you don't have anything on hand, poke holes all over the cake using the end of a spatula or a large straw. Even a pen will work.
Chocolate Mixture:
- In a medium, microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Heat in the microwave until hot for approximately 1 minute. If needed, stir and heat for 30 seconds or more. Whisk until fully combined, smooth, and shiny.
- Pour the chocolate mixture all over the cake and spread it into the holes.
Coconut Walnut Mixture:
- Use a food processor to ground the walnuts finely or, if you don't have one, finely chop them: place walnuts and coconut flakes in a large bowl. Set aside.
- Combine heavy cream, egg yolks, brown sugar, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a light boil and thickens, about 10 - 15 minutes.
- Remove from heat and strain the mixture through a fine mesh strainer into the bowl with the coconut and ground walnuts. Stir in the vanilla extract and condensed milk, mixing until well combined.
- Spread the mixture evenly on top of the cake.
Chocolate Ganache:
- Heat whipping cream in the microwave for 60-90 seconds until hot and almost boiling.
- Place chopped chocolate and corn syrup in a bowl and pour hot whipping cream on top. Let it sit for one to two minutes, and then stir until smooth and shiny. If needed, heat for 30 more seconds.
Chocolate Whipped Cream Topping:
- Add the heavy whipping cream, powdered sugar, cocoa, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form and the whipped cream holds its shape.
- Make sure the cake has completely cooled.
- Add the Chocolate Whipped Cream to a piping bag fitted with the star tip, pipe four domes in lines, or spread the whipped cream on the cooled cake. If you choose to spread the whipped cream, you will need two cups of heavy whipping cream instead of 3.
- Finish the cake with cocoa powder and chocolate sauce.
- Refrigerate the cake for at least 6-8 hours before serving.
- Enjoy!
Nutrition Information
Show Details
Calories
825kcal
(41%)
Carbohydrates
123g
(41%)
Protein
15g
(30%)
Fat
59g
(91%)
Saturated Fat
41g
(205%)
Cholesterol
182mg
(61%)
Sodium
291mg
(12%)
Potassium
820mg
(23%)
Fiber
10g
(40%)
Sugar
91g
(182%)
Vitamin A
1365IU
(27%)
Vitamin C
2.1mg
(2%)
Calcium
352mg
(35%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Calories | 825kcal | 41% |
| Carbohydrates | 123g | 41% |
| Protein | 15g | 30% |
| Fat | 59g | 91% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 182mg | 61% |
| Sodium | 291mg | 12% |
| Potassium | 820mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 91g | 182% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 352mg | 35% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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