German Chocolate Poke Cake offers a unique mix of flavors, blending the richness of German chocolate with the creamy texture of condensed milk and the sweetness of coconut pecan frosting. Baked to perfection and infused with decadent chocolate ganache, this cake is a treat for any occasion. It is simple to prepare and bursting with flavor, making it a must-try dessert and a great way to satisfy every sweet tooth.
Ingredients:
2 2/3 cups German chocolate cake mix
3 tbsp. chocolate fudge instant pudding mix
2/3 cup plain yogurt
3 large eggs
1/3 cup whole milk
1/3 cup vegetable oil
Pinch of salt
1 ½ tsp. vanilla extract
For The Filling:
1 ¼ cups condensed milk, sweetened
For The Chocolate Ganache
½ cup chocolate, chopped
1/3 cup heavy cream
For The Frosting
1 1/3 cups coconut pecan frosting
Instructions:
- Coat a 9×9” cake pan with a thin layer of oil or butter.
- Add eggs, cake mix, pudding, yogurt, milk, vanilla, oil, and a pinch of salt; blend using an electric mixer until the mixture is smooth.
- Pour the batter into the greased cake pan.
- Place in the preheated at 350°F and bake for 25 to 30 minutes or until an inserted toothpick comes out clean from the center.
- Take the cake out of the oven and use the end of a wooden spoon to poke holes all over its surface, careful not to pierce it all the way through.
- Drizzle the sweetened condensed milk over the cake, ensuring it seeps into the holes, and leave the cake to cool completely.
- While the cake cools, whip up the ganache. Combine heavy cream and chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until the mixture is velvety smooth.
- Remove from microwave and let the ganache sit for 5-10 minutes to thicken slightly, then pour it over the cooled cake, spreading evenly.
- Evenly spread the coconut pecan frosting on top of the ganache. Warm the frosting slightly if needed to make spreading easier.
Slice and serve.
GERMAN CHOCOLATE POKE CAKE
German Chocolate Poke Cake offers a unique mix of flavors, blending the richness of German chocolate with the creamy texture of condensed milk and the sweetness of coconut pecan frosting.
Ingredients
- 2 2/3 cups German chocolate cake mix
- 3 tbsp. chocolate fudge instant pudding mix
- 2/3 cup plain yogurt
- 3 large eggs
- 1/3 cup whole milk
- 1/3 cup vegetable oil
- Pinch of salt
- 1 ½ tsp. vanilla extract
For The Filling:
- 1 ¼ cups condensed milk, sweetened
For The Chocolate Ganache
- ½ cup chocolate, chopped
- 1/3 cup heavy cream
For The Frosting
- 1 1/3 cups coconut pecan frosting
Instructions
- Coat a 9x9” cake pan with a thin layer of oil or butter.
- Add eggs, cake mix, pudding, yogurt, milk, vanilla, oil, and a pinch of salt; blend using an electric mixer until the mixture is smooth.
- Pour the batter into the greased cake pan.
- Place in the preheated at 350°F and bake for 25 to 30 minutes or until an inserted toothpick comes out clean from the center.
- Take the cake out of the oven and use the end of a wooden spoon to poke holes all over its surface, careful not to pierce it all the way through.
- Drizzle the sweetened condensed milk over the cake, ensuring it seeps into the holes, and leave the cake to cool completely.
- While the cake cools, whip up the ganache. Combine heavy cream and chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until the mixture is velvety smooth.
- Remove from microwave and let the ganache sit for 5-10 minutes to thicken slightly, then pour it over the cooled cake, spreading evenly.
- Evenly spread the coconut pecan frosting on top of the ganache. Warm the frosting slightly if needed to make spreading easier.
- Slice and serve.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 470Total Fat: 28gCarbohydrates: 51gProtein: 6g
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