Here’s a complete breakdown for a German Chocolate Poke Cake recipe, covering all requested details:
Title:
Decadent German Chocolate Poke Cake Recipe
Introduction:
German Chocolate Poke Cake is a rich and indulgent twist on the classic German chocolate cake. With moist chocolate cake soaked in sweet caramel and topped with a luscious coconut-pecan frosting, this dessert delivers layers of flavor and texture in every bite. It’s perfect for birthdays, holidays, or any time you want to impress guests with a crowd-pleasing dessert.
Origin:
Despite its name, German Chocolate Cake is not actually from Germany. The recipe originated in the United States in the 1950s and is named after Samuel German, an American chocolatier who developed a type of dark baking chocolate for the Baker’s Chocolate Company. The “poke cake” adaptation is a modern American invention where holes are poked into the cake to allow delicious fillings to seep through, adding extra moisture and flavor.
Ingredients:
For the Cake:
- 1 box German chocolate cake mix (or chocolate cake mix)
- Ingredients required on box (usually eggs, oil, and water)
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce or topping
For the Topping:
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- Optional: 1/2 cup German chocolate pieces or chocolate syrup for drizzling
Optional Ingredients:
- Toasted coconut flakes (for added crunch)
- Dark chocolate shavings or mini chocolate chips (for garnish)
- Sea salt flakes (for a salted caramel twist)
Instructions:
- Bake the Cake:
- Preheat oven according to cake mix instructions.
- Prepare the cake batter as directed on the box.
- Pour into a greased 9×13-inch baking pan and bake according to package directions.
- Let the cake cool for about 10 minutes.
- Poke and Fill:
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- Pour the sweetened condensed milk over the cake, letting it soak in.
- Next, pour the caramel sauce evenly over the cake.
- Add the Topping:
- In a medium bowl, mix together the whipped topping, shredded coconut, and chopped pecans.
- Spread this mixture evenly over the cooled cake.
- Garnish:
- Drizzle with chocolate syrup or melted German chocolate.
- Sprinkle extra pecans or coconut flakes, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours (preferably overnight) before serving for best flavor and texture.
Tips for Success:
- Poke holes while the cake is still warm so the filling can soak in better.
- Use the back of a wooden spoon or a large straw to make sizable holes.
- Toast the coconut and pecans before adding them to the topping for deeper flavor.
- Chill thoroughly for the best texture — overnight is ideal.
Serving Recommendations:
- Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of coffee or a glass of cold milk for a rich dessert experience.
- Cut into squares and serve in cupcake liners for parties or potlucks.
Nutrition Information (per serving, approx. 1/12 of cake):
- Calories: 450–550 kcal
- Fat: 25–30g
- Saturated Fat: 10–15g
- Carbohydrates: 55–65g
- Sugar: 40–50g
- Protein: 5–6g
- Fiber: 2g
Note: Nutrition may vary based on specific brands and ingredient choices.