Description
The Mouthwatering German Chocolate Poke Cake sounds absolutely irresistible!
With its layers of creamy caramel, sweetened condensed milk, coconut, and pecans, all topped with a silky layer of whipped topping and melted chocolate, it’s the ultimate indulgence for chocolate lovers. Here’s a quick recap of the recipe:
Ingredients:
1 cup sweetened shredded coconut
1 cup chopped pecans
1 jar (12 oz) caramel sauce
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) Cool Whip or whipped topping
1 box German chocolate cake mix (plus ingredients listed on the box)
1/4 cup chocolate syrup
1 cup chocolate chips
Instructions:
Preheat and Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the German chocolate cake mix according to the package instructions, then pour the batter into the prepared baking dish and bake as directed.
Make the Caramel Mixture:
While the cake is baking, in a medium bowl, combine the sweetened condensed milk and caramel sauce until smooth and well blended.
Poke the Cake:
After the cake is done baking, remove it from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Add the Caramel Sauce:
Pour the caramel mixture generously over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
Add the Whipped Topping and Crunchy Toppings:
Once the cake is cooled, spread the whipped topping evenly across the top. Sprinkle the sweetened shredded coconut and chopped pecans over the whipped topping for texture and crunch.
Melt the Chocolate:
Melt the chocolate chips either in the microwave or on the stovetop until smooth. Drizzle the melted chocolate over the top of the cake.
Finish with Chocolate Syrup:
Drizzle chocolate syrup over the top for an extra indulgent finish.
Refrigerate and Serve:
Refrigerate the cake for at least 2 hours to allow the flavors to meld before serving.
Nutritional Information:
Each serving contains approximately 450 calories, offering a balanced indulgence of fats and carbohydrates—perfect for satisfying your sweet tooth!
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Refrigeration Time: 2 hours
This German Chocolate Poke Cake is the perfect dessert for any occasion, packed with rich flavors and textures that make each bite a heavenly experience. Would I eat it? Absolutely!
It’s the ideal treat for anyone who loves chocolate, caramel, and a touch of nutty crunch.
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients are at room temperature, especially the cake mix components. When preparing the batter, avoid overmixing; stir just until the dry ingredients are incorporated to keep the cake tender. After baking, the 10-minute cooling period is crucial—if the cake is too hot, the caramel mixture will make it soggy. When poking holes, space them about 1 inch apart and ensure the spoon handle reaches the bottom of the pan for maximum caramel infusion. Pour the caramel mixture slowly, starting from the edges and working inward. For the melted chocolate, let it cool slightly before drizzling to prevent it from melting the whipped topping.
Serving Suggestions
Serve this decadent cake chilled. For an elegant presentation, garnish individual slices with a sprinkle of sea salt, a fresh raspberry, or a dollop of freshly whipped cream. It pairs wonderfully with a cup of strong black coffee or a glass of cold milk to balance the sweetness. This cake is perfect for potlucks, birthday parties, or as a show-stopping finish to a holiday meal.
How-to Summary
In summary: bake a German chocolate cake, let it cool briefly, then poke holes all over it. Pour a blended mixture of caramel and sweetened condensed milk over the warm cake. Once completely cooled, top with whipped topping, shredded coconut, and chopped pecans. Finish with drizzles of melted chocolate chips and chocolate syrup. Refrigerate for at least two hours before serving to set the layers.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. You can prepare the entire cake 1-2 days in advance. The refrigeration time allows the flavors to develop further, making it even more delicious.
What can I use instead of Cool Whip? You can substitute with an equal amount of stabilized homemade whipped cream. Whip 2 cups of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
How should I store leftovers? Keep the cake covered in the refrigerator for up to 5 days. The whipped topping and moist texture require constant refrigeration.
Can I use a homemade cake recipe? Yes, any 9×13-inch chocolate cake recipe can be used. Ensure you have a similar volume of batter to the box mix for proper baking time and structure.
My caramel mixture pooled at the bottom. What went wrong? This usually happens if the cake was poked when too hot and began to break down, or if the holes weren’t deep enough. Ensure the cake is just warm (not hot) and that your holes go all the way to the bottom.
Common Mistakes to Avoid
- Avoid poking the cake while it is piping hot; wait the full 10 minutes.
- Do not skip letting the cake cool completely before adding the whipped topping, or it will melt.
- Ensure holes are large and deep enough (using the end of a wooden spoon) for the caramel to fully penetrate.
- Do not overheat the chocolate when melting, as it can seize. Melt in short bursts in the microwave, stirring frequently.
- Do not substitute the sweetened condensed milk with evaporated milk, as it is not sweetened and will alter the flavor and texture drastically.
Conclusion
This German Chocolate Poke Cake is a masterpiece of textures and flavors, combining moist cake, gooey caramel, creamy topping, and crunchy nuts. Its make-ahead convenience and crowd-pleasing appeal make it an indispensable recipe for any dessert lover. By following the detailed guide and avoiding common pitfalls, you are guaranteed a stunning and delicious result every time. It truly is the ultimate indulgence.