Decadent German Chocolate Poke Cake

The Decadent German Chocolate Poke Cake is a delightful dessert that tantalizes with its rich chocolate flavor and creamy toppings. Imagine a light and airy chocolate cake infused with a velvety coconut pecan frosting that melts in your mouth—sounds scrumptious, right? A fun fact about this cake is that it isn’t actually German but named after an American named Samuel German, who developed the dark-baking chocolate used in the recipe. The cake is perfect for family gatherings, bringing both joy and sweetness to any occasion. If you loved the luscious flavors of my popular Chocolate Lava Cake, then this moist and indulgent poke cake will truly captivate your taste buds!

What is Decadent German Chocolate Poke Cake?

So, what precisely is a German chocolate poke cake? Despite its whimsical name, it’s a simple yet phenomenal dessert that blends a moist chocolate cake with a delightful coconut and pecan topping. And don’t you just love the idea of poking holes into a cake? It almost reminds you of those fun, playful baking days as a child! You know what they say, “the way to a man’s heart is through his stomach,” and this cake will undoubtedly help you win over anyone’s heart at your next family gathering. Ready to dive into this culinary adventure? Let’s go!

Why You’ll Love This Decadent German Chocolate Poke Cake

First and foremost, the Decadent German Chocolate Poke Cake is a crowd-pleaser, making it a fantastic choice for those chilly evenings spent with loved ones. The luscious interplay of flavors reflects the indulgent nature of this cake, showcasing a rich chocolate base that contrasts with the sweet, nutty coconut pecan topping. Not only does this delightful dessert save you money (hello, homemade treats!), but it also allows you to skip the hassles of store-bought options that may not satisfy your cravings. Think of it as a joyful alternative to a regular chocolate cake—or perhaps even the classic cheesecake! I promise you, one bite, and you’ll be coming back for seconds!

How to Make Decadent German Chocolate Poke Cake

This Decadent German Chocolate Poke Cake is easy to whip up, making it the perfect project for home bakers of all skill levels. You’ll enjoy a satisfying texture and a flavor profile that delights the palate! With preparation taking just around 20 minutes, plus cooking and cooling time, you’ll be enjoying this treat in no time.

Key Ingredients for Decadent German Chocolate Poke Cake

Here are the ingredients you’ll need to create this delightful cake:

• For the Cake:
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Coconut Pecan Frosting:
  • 1 cup granulated sugar
  • ½ cup evaporated milk
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans

Step-by-Step Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well mixed.
3. Add Wet Ingredients: Add in the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until combined.
4. Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin—this is what ensures a moist cake!
5. Bake the Cake: Pour the batter into your prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Poke Holes: Once the cake has cooled slightly, poke holes all over the surface using the end of a wooden spoon.
7. Make Coconut Pecan Frosting: In a saucepan, combine sugar, evaporated milk, and butter over medium heat, stirring constantly until the mixture comes to a boil. Boil for 4-5 minutes without stirring, then remove from heat. Stir in vanilla, shredded coconut, and pecans.
8. Frost the Cake: Pour the coconut pecan frosting over the poked holes of the warm cake, allowing it to seep in. Let the cake cool completely before serving.

Top Tips for Perfecting Decadent German Chocolate Poke Cake

• Substitutions: For a Halal-friendly alternative, you can easily switch to dairy-free milk and a plant-based butter in your frosting.
• Timing: Always ensure your cake has cooled thoroughly before frosting—it prevents the frosting from melting and sinking into the cake.
• Avoid Common Mistakes: Don’t skip the boiling water; it makes all the difference in creating a moist cake. Also, make sure to poke holes evenly across the cake to allow the frosting to soak through properly.

Storing and Reheating Tips

To enjoy your Decadent German Chocolate Poke Cake for days to come, store it in the refrigerator in an airtight container. This cake is best consumed within 3-5 days to maintain its rich flavors and delectable texture. Should you need to reheat, simply pop it in the microwave for about 15-20 seconds or serve it as is, chilled, for a refreshing taste.

This Decadent German Chocolate Poke Cake is straightforward yet incredibly indulgent, making it a cherished recipe for family gatherings and cozy evenings at home. Enjoy every slice, and don’t forget to share the love! Happy baking!

Decadent German Chocolate Poke Cake

A delightful dessert featuring a rich chocolate cake topped with creamy coconut and pecan frosting, perfect for any family gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Cake, Dessert

Cuisine: American, Baking

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.75 cups all-purpose flour
• 1.75 cups granulated sugar
• 0.75 cups unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 0.5 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water Essential for moistness

For the Coconut Pecan Frosting

• 1 cup granulated sugar
• 0.5 cups evaporated milk
• 0.5 cups unsalted butter
• 1 teaspoon vanilla extract
• 1.5 cups shredded coconut
• 1 cup chopped pecans

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
3. Add in the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until combined.
4. Carefully stir in the boiling water; the batter will be thin.

Baking

1. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Once the cake has cooled slightly, poke holes all over the surface using the end of a wooden spoon.

Making the Frosting

1. In a saucepan, combine sugar, evaporated milk, and butter over medium heat, stirring constantly until the mixture comes to a boil.
2. Boil for 4-5 minutes without stirring, then remove from heat. Stir in vanilla, shredded coconut, and pecans.

Frosting the Cake

1. Pour the coconut pecan frosting over the poked holes of the warm cake and allow it to seep in.
2. Let the cake cool completely before serving.

Notes

Store in the refrigerator in an airtight container for 3-5 days. Reheat in the microwave for 15-20 seconds if desired.