Irresistible German Chocolate Poke Cake
Introduction
Are you ready to indulge in a slice of heaven? Look no further than this irresistible German Chocolate Poke Cake. With its moist chocolate cake base, luscious coconut pecan filling, and silky chocolate ganache, this cake is a true delight for any chocolate lover. Whether you’re celebrating a special occasion or simply craving a decadent treat, this recipe is guaranteed to satisfy your sweet tooth.
Why You’ll Love This Recipe
There are countless reasons to fall head over heels for this German Chocolate Poke Cake. First and foremost, it’s incredibly easy to make, even for novice bakers. The recipe requires simple ingredients that you likely already have in your pantry. Additionally, the cake is moist and tender, thanks to the addition of buttermilk. The coconut pecan filling adds a delightful texture and a burst of flavor, while the chocolate ganache takes it to a whole new level of richness. Lastly, this cake can be prepared in advance, making it a convenient dessert option for gatherings or parties.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the coconut pecan filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well incorporated.
- Gradually pour in the boiling water, stirring continuously. The batter will be thin, but that’s perfectly normal.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is still hot, use the back of a wooden spoon to poke holes all over the surface.
- To prepare the coconut pecan filling, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown (about 10 minutes).
- Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
- Pour the coconut pecan filling over the warm cake, spreading it evenly and ensuring it seeps into the holes.
- Let the cake cool completely, allowing the filling to set.
- To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer.
- Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to melt.
- Add the vanilla extract and stir until the ganache is smooth and glossy.
- Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula.
- Refrigerate the cake for at least 2 hours, or until the ganache is set.
- Slice and serve the German Chocolate Poke Cake, and enjoy every blissful bite!
Expert Tips for Success
• For an extra touch of flavor, you can add 1/2 teaspoon of instant coffee granules to the cake batter.
• Make sure to let the cake cool completely before pouring the ganache to avoid melting the chocolate too quickly.
• If you prefer a stronger chocolate flavor, you can use bittersweet chocolate instead of semisweet chocolate for the ganache.
Variations and Substitutions
This German Chocolate Poke Cake is incredibly versatile, allowing you to customize it to your taste. Here are a few ideas:
• If you’re a fan of nuts, you can add chopped walnuts or almonds to the coconut pecan filling.
• For a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour.
• If you’re lactose intolerant, you can use dairy-free alternatives such as almond milk and coconut cream in the cake and filling.
Serving Suggestions
This indulgent German Chocolate Poke Cake is a dessert that deserves to be enjoyed to the fullest. Here are some serving suggestions to enhance your experience:
• Serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
• Pair the cake with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• Serve alongside a piping hot cup of freshly brewed coffee or a glass of cold milk.
FAQs
Q: Can I make this cake in advance?
A: Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just make sure to add the ganache and refrigerate the cake for at least 2 hours before serving.
Q: Can I freeze German Chocolate Poke Cake?
A: Yes, you can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Q: Can I use a different type of chocolate for the ganache?
A: Of course! Feel free to experiment with different types of chocolate, such as milk chocolate or dark chocolate, to suit your preferences.
Final Thoughts
Indulge in the ultimate chocolate experience with this irresistible German Chocolate Poke Cake. From the moist cake to the dreamy coconut pecan filling and the velvety chocolate ganache, every bite is pure bliss. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. So grab your apron, gather your ingredients, and get ready to create a show-stopping dessert that will leave everyone craving for more.
Irresistible German Chocolate Poke Cake
Indulge in the ultimate chocolate experience with this irresistible German Chocolate Poke Cake. Moist chocolate cake filled with coconut pecan goodness and topped with silky chocolate ganache.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
-
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well.
-
Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
-
Gradually pour in boiling water, stirring continuously.
-
Pour batter into the prepared pan and bake for 30-35 minutes.
-
While the cake is hot, poke holes all over the surface with a wooden spoon.
-
Prepare the coconut pecan filling by cooking ingredients in a saucepan until thickened.
-
Pour the filling over the warm cake, ensuring it seeps into the holes. Let it cool.
-
Make the chocolate ganache by heating cream, adding chocolate to melt, then stirring in vanilla.
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Pour the ganache over the cooled cake, spread evenly, and refrigerate for at least 2 hours.
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Slice and serve the German Chocolate Poke Cake.
