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Ultimate German Chocolate Poke Cake

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A delightful twist on classic German chocolate cake with rich flavors, filled with sweetened condensed milk and topped with coconut and pecans.

Ingredients

Scale
  • 1 3/4 cups All-Purpose Flour (210g)
  • 2 cups Granulated Sugar (400g)
  • 3/4 cup Unsweetened Cocoa Powder (75g)
  • 2 tsp Baking Soda (10g)
  • 1 tsp Baking Powder (4g)
  • 1 tsp Salt (6g)
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (240ml)
  • 1/2 cup Vegetable Oil (120ml)
  • 2 tsp Vanilla Extract (10ml)
  • 1 cup Boiling Water (240ml)
  • 1 can Sweetened Condensed Milk (14 oz / 396g)
  • 1 cup Caramel Sauce (240ml)
  • 1 1/2 cups Sweetened Shredded Coconut (150g)
  • 1 cup Pecan Halves (chopped and roasted, 120g)
  • 1 cup Semi-Sweet Chocolate Chips (180g)
  • 1 cup Heavy Cream (240ml)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients, and then stir in the boiling water. Pour this batter into a greased 9×13 inch pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Once the cake is baked and cool enough to handle, take a skewer or the handle of a wooden spoon and poke holes all over the cake. Pour the sweetened condensed milk over the top, ensuring it seeps into the holes. Drizzle the caramel sauce over the cake for an extra layer of indulgence.
  3. In a skillet over medium heat, lightly toast the shredded coconut and chopped pecans until golden brown, stirring frequently. Keep an eye on them so they don’t burn—this should take about 5-7 minutes.
  4. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from the heat and stir in the semi-sweet chocolate chips until melted and smooth. Allow the ganache to cool slightly.
  5. Once the cake has absorbed the condensed milk and caramel, spread the toasted coconut and pecan mixture evenly over the top. Finally, drizzle the luscious chocolate ganache over the cake. If you have any extra coconut or pecans, sprinkle them on top for a beautiful finish.

Notes

For extra flavor, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://pinrecipezbylinaa.com/ultimate-german-chocolate-poke-cake-recipe/

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