Introduction
German Chocolate Poke Cake is a delectable dessert that combines the rich flavors of chocolate, coconut, and pecans. This indulgent cake is moist, flavorful, and perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this recipe is sure to satisfy your taste buds.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Chocolate Filling:
– 1 (14-ounce) can sweetened condensed milk
– 1 cup semi-sweet chocolate chips
– 1/2 cup unsalted butter
– 1/2 teaspoon vanilla extract
For the Coconut Pecan Topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 1 cup chopped pecans
Steps
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water. The batter will be thin, but that’s okay.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the chocolate filling. In a saucepan, combine the sweetened condensed milk, chocolate chips, butter, and vanilla extract. Cook over low heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth.
7. Once the cake is done baking, remove it from the oven and let it cool for 5 minutes.
8. Using the handle of a wooden spoon, poke holes all over the cake.
9. Pour the chocolate filling over the cake, making sure it fills the holes.
10. While the cake is cooling, prepare the coconut pecan topping. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens.
11. Stir in the shredded coconut and chopped pecans.
12. Spread the coconut pecan topping over the chocolate-filled cake.
13. Allow the cake to cool completely before serving.
Variations
If you’re looking to add a personal touch to your German Chocolate Poke Cake, here are a few variations you can try:
– Add a layer of whipped cream on top of the coconut pecan topping for an extra creamy texture.
– Sprinkle some extra chopped pecans on top for added crunch.
– Drizzle melted chocolate or caramel sauce over the finished cake for a decadent touch.
Tips
Here are some tips to help you achieve the best results with your German Chocolate Poke Cake:
– Make sure to use a good quality cocoa powder for a rich chocolate flavor.
– Allow the cake to cool completely before adding the chocolate filling and coconut pecan topping.
– Use a wooden spoon handle to poke the holes in the cake. This will create the perfect pockets for the filling.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
German Chocolate Poke Cake is a delightful dessert that combines the irresistible flavors of chocolate, coconut, and pecans. With its moist texture and creamy filling, this cake is sure to become a favorite among your friends and family. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees delicious results. So, why wait? Treat yourself to a slice of this decadent cake and indulge in its heavenly taste.
FAQs
1. Can I use a different type of chocolate for the filling?
Yes, you can use milk chocolate or dark chocolate instead of semi-sweet chocolate if you prefer.
2. Can I make this cake in advance?
Absolutely! You can make the cake a day in advance and store it in the refrigerator. Just add the chocolate filling and coconut pecan topping before serving.
3. Can I freeze leftovers?
Yes, you can freeze any leftover cake. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
German Chocolate Poke Cake
German Chocolate Poke Cake is a delectable dessert that combines the rich flavors of chocolate, coconut, and pecans. This indulgent cake is moist, flavorful, and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 (14-ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
-
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
-
Stir in the boiling water. The batter will be thin, but that's okay.
-
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
While the cake is baking, prepare the chocolate filling. In a saucepan, combine the sweetened condensed milk, chocolate chips, butter, and vanilla extract. Cook over low heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth.
-
Once the cake is done baking, remove it from the oven and let it cool for 5 minutes.
-
Using the handle of a wooden spoon, poke holes all over the cake.
-
Pour the chocolate filling over the cake, making sure it fills the holes.
-
While the cake is cooling, prepare the coconut pecan topping. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens.
-
Stir in the shredded coconut and chopped pecans.
-
Spread the coconut pecan topping over the chocolate-filled cake.
-
Allow the cake to cool completely before serving.
