German Chocolate Poke Cake

 

German Chocolate Poke Cake

Ingredients

For the Cake:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)

For the Filling:

• 1 cup (240 ml) sweetened condensed milk
• 1/2 cup (120 ml) caramel sauce (store-bought or homemade)
• 1/2 cup (50 g) shredded coconut

For the Topping:

• 1/2 cup (120 ml) heavy cream
• 1 cup (180 g) semi-sweet chocolate chips
• 1/2 cup (60 g) toasted pecans, chopped
• 1/4 cup (25 g) toasted shredded coconut

Instructions

1. Bake the Cake:
   Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions. Pour the batter into a greased 9x13-inch baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes.

2. Make the Filling:
   In a small bowl, combine the sweetened condensed milk, caramel sauce, and shredded coconut. Stir until well blended.

3. Poke & Fill:
   Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart. Pour the filling mixture evenly over the cake, making sure it seeps into the holes. Let the cake cool completely.

4. Prepare the Chocolate Glaze:
   In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy.

5. Assemble the Cake:
   Pour the chocolate glaze over the cooled cake, spreading it evenly. Sprinkle the toasted pecans and toasted coconut on top.

6. Chill & Serve:
   Refrigerate for at least 1 hour to allow the flavors to meld and the glaze to set. Slice and serve chilled for the best taste!