This German Chocolate Poke Cake is a rich twist on a beloved classic, marrying ultra-moist chocolate cake with silky ganache and decadent coconut pecan frosting.
Each bite delivers layers of indulgence—creamy, crunchy, and chocolatey—making it the ultimate crowd-pleasing dessert for any celebration or potluck.
Key Ingredients That Make This German Chocolate Poke Cake Unforgettable
- Chocolate cake mix – The foundation of the dessert, it ensures a soft, fluffy, and consistent base ready to absorb all the delicious fillings.
- Sour cream – Adds a boost of moisture and a slight tang, enhancing the chocolate flavor and richness of the cake.
- Sweetened condensed milk – Soaks into the poked holes, infusing the cake with creamy sweetness and creating an irresistibly gooey texture.
- Chopped chocolate – Forms the base of the ganache, adding deep chocolate notes and a luxurious, smooth finish.
- Heavy cream – Blended with the chocolate to create a silky ganache that complements the cake without overwhelming it.
- Coconut pecan frosting – A classic topping full of chewy coconut and crunchy pecans, offering texture and traditional German chocolate flavor.
How to Make German Chocolate Poke Cake in a Few Sweet Steps
Begin by baking the chocolate cake until it’s soft, risen, and ready to absorb all the goodness that follows. As soon as it’s out of the oven, poke holes across the surface and pour over sweetened condensed milk, letting it seep into every crevice.
While the cake cools, create the ganache by melting chopped chocolate with warm cream. Spread this thickened ganache across the top, allowing it to set slightly before finishing with a generous layer of coconut pecan frosting.
Serve as is or chilled—either way, this dessert promises an unforgettable bite.
Secrets & Twists: Tips for the Best German Chocolate Poke Cake
To elevate the texture, let the cake cool for at least 30 minutes after pouring the sweetened condensed milk so it doesn’t become overly soft or soggy. For an extra chocolate kick, sprinkle a handful of mini chocolate chips on the ganache layer before adding the frosting.
Prefer a homemade touch? Swap out the boxed cake mix for your favorite scratch chocolate cake recipe. You can also spike the ganache with a splash of espresso or rum for depth. Toasting the pecans before adding them to the frosting will intensify their nutty flavor.
For a fun twist, turn this into cupcakes or a layered trifle—just adjust baking time and layer accordingly.
Keep It Fresh: Storing Your German Chocolate Poke Cake
This cake keeps beautifully, making it ideal for make-ahead desserts. Cover tightly and store in the refrigerator for up to 5 days. Its flavors actually deepen over time, making day-two slices even more indulgent.
To freeze, wrap individual portions in plastic wrap, then foil, and place in an airtight container for up to 2 months. Thaw in the fridge overnight and enjoy chilled or slightly warmed.
For best results, avoid microwaving the entire cake; instead, warm small portions gently to maintain the integrity of the frosting and ganache.
German Chocolate Poke Cake
Ingredients
Cake
- 1 box chocolate cake mix
- ¾ cup vegetable oil
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1½ cups mini chocolate chips
- ½ cup whole milk
- 4 large eggs
- 1 3.4 oz box instant chocolate pudding mix
Filling
- 14 ounces sweetened condensed milk
Ganache
- 4 ounces semi-sweet chocolate chopped
- 4 ounces heavy cream
Frosting
- 1 batch Coconut Pecan Frosting
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray, setting it aside. In a large mixing bowl or the bowl of a stand mixer, thoroughly combine the chocolate cake mix, chocolate pudding mix, sour cream, vegetable oil, whole milk, vanilla extract, salt, and eggs. Fold in the mini chocolate chips. Transfer the batter to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted in the center emerges clean. Remove from the oven and, using the handle of a wooden spoon or a skewer, create holes across the surface of the warm cake. Gradually pour the sweetened condensed milk over the top, allowing it to absorb as the cake cools completely.
- To prepare the ganache, place the chopped chocolate into a medium heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer, then pour it over the chocolate. Let it sit undisturbed for 4 minutes, then whisk until a glossy ganache forms. Allow it to thicken slightly for 5 to 10 minutes before spreading it evenly over the cooled cake.
- Complete the dessert by making the Coconut Pecan Frosting as per your chosen recipe, then generously spread it atop the ganache layer. Serve immediately or refrigerate until ready to enjoy.
