Description
Mouthwatering German Chocolate Poke Cake
Ingredients:
For the Cake:
1 box of German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For the Filling:
1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping
For the Topping:
1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking pan.
In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes.
Make the Filling:
Using the handle of a wooden spoon, poke holes all over the cake.
In a medium bowl, combine the sweetened condensed milk and caramel topping.
Pour the mixture evenly over the top of the cake, making sure it fills the holes.
Prepare the Topping:
In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks.
Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, pecans, and coconut.
Spread the mixture evenly over the cake.
Add the Chocolate:
Sprinkle the chocolate chips evenly over the top of the cake while it is still warm. Let the chocolate melt and then spread it out evenly.
Allow the cake to cool completely before serving
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Step-by-Step Guide
After baking the cake and letting it cool for 10 minutes, the poking step is crucial. Use the round end of a wooden spoon or a similar tool to create holes that are about 1 inch apart. Ensure the holes go most of the way down to the bottom of the cake to allow the filling to seep through. When pouring the condensed milk and caramel mixture, do so slowly, pausing to let it absorb into the holes. For the topping, constant stirring while it cooks is non-negotiable to prevent the egg yolks from scrambling. Once thickened, work quickly to spread it over the cake before it sets.
Serving Suggestions
This rich cake is best served at room temperature or slightly chilled. For an elegant presentation, cut into squares and plate with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the sweetness. A light dusting of cocoa powder or a few fresh berries on the side can add a beautiful contrast. It pairs wonderfully with a cup of strong black coffee or a glass of cold milk.
How-to Summary
Bake a German chocolate cake in a 9×13 pan. After a brief cool, poke holes all over it. Fill the holes with a mix of sweetened condensed milk and caramel. Cook a stovetop topping of evaporated milk, sugars, butter, and egg yolks until thick, then stir in vanilla, pecans, and coconut. Spread this over the cake. Finally, sprinkle with chocolate chips, let them melt, and spread into a final layer. Cool completely before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. This cake actually benefits from being made a day in advance. The flavors meld and the texture becomes even more moist. Store it covered in the refrigerator.
What can I use instead of a boxed cake mix? You can use your favorite homemade chocolate cake recipe baked in a 9×13 pan. Ensure it’s a sturdy, moist cake that can hold up to the poking and filling process.
How should I store leftovers? Due to the dairy-based toppings, this cake must be stored in the refrigerator, tightly covered, for up to 5 days.
My topping turned lumpy. What happened? Lumps usually occur if the egg yolks were not lightly beaten before adding, or if the heat was too high, causing them to scramble slightly. Constant stirring over medium heat is key.
Can I freeze German Chocolate Poke Cake? Freezing is not recommended. The condensed milk and caramel filling, along with the custard-like topping, can separate and become grainy when thawed.
Common Mistakes to Avoid
- Poking holes while the cake is too hot: Wait the full 10 minutes for the structure to set, or it may crumble.
- Not stirring the topping constantly: This leads to scorching or curdled eggs. Use a heavy-bottomed saucepan for even heat.
- Adding chocolate chips to a cool cake: The topping must still be warm to melt the chips for a smooth, spreadable layer.
- Serving too soon: Cutting into the cake before it’s fully cooled will result in a messy slice, as the layers won’t have set.
Conclusion
This German Chocolate Poke Cake is a show-stopping dessert that masterfully combines convenience with from-scratch flair. By following the detailed steps and avoiding common pitfalls, you’ll create an incredibly moist, rich, and multi-textured cake that is sure to impress. The interplay of chocolate, caramel, coconut, and pecans in every bite makes it a timeless crowd-pleaser. Remember to allow ample time for it to cool and set for the perfect slice. Enjoy the delicious results of your baking adventure!