German Chocolate Poke Cake with Caramel and Coconut-Pecan Topping
By Miles Carr
Prep
25 min
Cook
35 min
Total
60 min
Servings
15
Level
Easy
This German chocolate poke cake recipe is a 9x13 cake that can be made in 25 minutes and baked in 35 minutes. I make this cake to feed several people. The layers include chocolate cake, caramel, and coconut and pecan. The cake is topped with ganache.
The batter is thick before adding boiling water and thin and well mixed after. This is normal, even if the batter in the bowl looks strange. Tips to avoid making strange-looking batter include using room-temperature eggs and buttermilk and not overmixing the batter before adding the boiling water. I poke holes in the batter with a wooden spoon handle about an inch apart, making holes that are three-quarters of the way down.
Pour sweetened condensed milk and hot, but not completely melted, caramel over the top of the warm cake layer. Both sweetened condensed milk and caramel will be quickly absorbed by the warm cake layer. Dry-roast coconut in a skillet over low to medium heat, stirring constantly, until golden brown. Carefully remove the coconut from the skillet to avoid burning. Coconut and pecans are easy to burn.
For the ganache topping, warm the cream until small bubbles form around the edges. Let the chips rest, covered, for 5 minutes. Mix the chips and cream in a circular motion. I like a thick ganache topping and a layer of chips. Other flavors that pair well with this cake include black coffee ice cream and vanilla bean ice cream.
Why you'll love this recipe
- 1One 9×13 pan yields 15 slices. It serves more than a few people.
- 2Batter is prepared with a whisk and spatula. A stand mixer is not required.
- 3Most of the work is done before baking and measuring ingredients. Baking time in the oven is 30 to 35 minutes.
- 4Caramel and sweetened condensed milk are drizzled over hot cake. There is no cake filling to cook.
- 5The coconut and pecans are toasted in the same small pan to save dishwashing.
- 6Store-bought caramel sauce is a good alternative if you don't have time to make your own caramel sauce.
Ingredients
- •1 ¾ cups all-purpose flour (210 g)
- •2 cups granulated sugar (400 g)
- •¾ cup unsweetened cocoa powder (75 g)
- •2 tsp baking soda (10 g)
- •1 tsp baking powder (4 g)
- •1 tsp salt (6 g)
- •2 large eggs (room temperature)
- •1 cup buttermilk (240 ml, room temperature)
- •½ cup vegetable oil (120 ml)
- •2 tsp vanilla extract (10 ml)
- •1 cup boiling water (240 ml)
- •1 can sweetened condensed milk (14 oz / 396 g)
- •1 cup caramel sauce (240 ml)
- •1 ½ cups sweetened shredded coconut (150 g)
- •1 cup pecan halves (120 g, chopped and roasted)
- •1 cup semi-sweet chocolate chips (180 g)
- •1 cup heavy cream (240 ml)
Instructions
- 1
Preheat the oven to 350°F (175°C), then grease and flour a 9×13-inch baking pan.
- 2
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- 3
Combine the eggs, buttermilk, vegetable oil, and vanilla extract in a medium bowl.
- 4
Mix the wet ingredients into the dry ingredients on low speed or by hand until just combined.
- 5
Whisk in the boiling water until the batter is smooth. The batter will be very thin.
- 6
Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a wooden skewer inserted in the center comes out clean and the top springs back lightly when touched.
- 7
Cool the cake on a wire rack for 15 minutes.
- 8
While the cake is still warm, use the handle of a wooden spoon or a thick straw to poke holes about 1 inch apart and three-quarters of the way through the cake.
- 9
Pour the sweetened condensed milk slowly and evenly over the cake, letting it seep into the holes.
- 10
Warm the caramel sauce until it is pourable but still thick, then drizzle it evenly over the cake.
- 11
Let the cake cool completely.
- 12
Toast the shredded coconut in a dry skillet over medium-low heat, stirring constantly, until fragrant and golden-brown. Remove it from the skillet immediately.
- 13
Toast the chopped pecans in the same skillet for 3 to 5 minutes, until fragrant, then let them cool slightly.
- 14
Put the chocolate chips in a heatproof bowl.
- 15
Heat the heavy cream in a small saucepan until it begins to simmer around the edges, without boiling.
- 16
Pour the hot cream over the chocolate chips and leave it undisturbed for 5 minutes.
- 17
Stir the ganache gently from the center outward until it is smooth.
- 18
Sprinkle the toasted coconut and pecans over the cooled cake, then drizzle the ganache over the top.
- 19
Chill the cake in the refrigerator for at least 2 hours before serving.
FAQ
Nutrition (per serving)
450
Calories
Reviews
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