German Chocolate Poke Cake
German Chocolate Poke Cake is a rich, ultra-moist sheet cake soaked in sweetened condensed milk, layered with ganache, and topped with coconut pecan frosting easy and irresistible.
Ingredients
- For the cake:
- 1 box dark chocolate fudge cake mix
- 1 3.4 oz 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
- 1/4 teaspoon salt
For the filling:
- 1 14 oz can sweetened condensed milk
For the ganache:
- 4 oz chocolate chopped
- 1/2 cup heavy cream
For the frosting:
- 1 can coconut pecan frosting
Instructions
Step 1: Prep Your Pan and Preheat the Oven
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking pan with nonstick spray, and set it aside.
Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the following:
- 1 box of chocolate cake mix
- 1 (3.4 oz) box of chocolate fudge instant pudding
- 3 large eggs
- ½ cup of reduced-fat yogurt (or unsweetened applesauce)
- ½ cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- A pinch of salt
- Use an electric mixer to beat everything together until smooth and well blended. Pour the batter into your prepared baking pan.
Step 3: Bake the Cake
- Place the pan in the oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool for about 5 minutes.
Step 4: Poke and Soak
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. Slowly pour 1 can of sweetened condensed milk evenly over the top, allowing it to seep into the holes. Let the cake cool completely at room temperature.
Step 5: Make the Ganache
- While the cake cools, place chopped high-quality dark chocolate in a medium bowl.
- In a small saucepan, heat ½ cup heavy cream just until it begins to bubble around the edges—don’t let it boil. Pour the hot cream over the chocolate and let it sit for 5 minutes. Then stir gently until the ganache is smooth and glossy.
- Allow it to thicken for 5 to 10 minutes before using.
Step 6: Top with Ganache and Frosting
- Once the ganache has slightly cooled and thickened, spread it evenly over the surface of the cake.
- Then, open 1 can of coconut pecan frosting and gently spread it over the ganache as the final layer.
Step 7: Chill, Serve, and Enjoy
- Refrigerate the cake for at least an hour to set. Before serving, let it rest at room temperature for 10–15 minutes to bring out the best flavor. Slice and enjoy this incredibly moist, decadent dessert!