# German Chocolate Poke Cake Recipe
This German Chocolate Poke Cake is a decadent and sumptuous dessert that merges a tender chocolate cake with a velvety chocolate ganache and a scrumptious coconut pecan frosting. Ideal for any event, this cake is bound to wow your family and friends.
## Ingredients
### For the Cake
– Mini chocolate chips: These tiny, melty morsels of chocolate infuse the cake with delightful flavor.
– Sour cream: This component ensures the chocolate cake remains moist.
### For the Filling
– Sweetened condensed milk: This brings a luscious sweetness that seeps into the cake.
### For the Chocolate Ganache
– Chopped chocolate: For a deep chocolate taste.
– Heavy cream: To produce a luxurious ganache.
### For the Coconut Pecan Frosting
– Butter, milk, sugar, egg yolks, and vanilla: Blended to create a rich frosting.
– Coconut and pecans: For added texture and taste.
## Instructions
### Step 1: Preheat the Oven
Set your oven to 350 degrees Fahrenheit and coat a 9 x 13-inch cake pan with nonstick cooking spray. Set aside.
### Step 2: Mix the Cake Ingredients
In a large bowl or using a stand mixer, blend all the cake ingredients and combine until smooth.
### Step 3: Bake the Cake
Transfer the cake batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
### Step 4: Prepare the Coconut Pecan Frosting
While the cake bakes, make the coconut pecan frosting. In a medium saucepan over medium heat, mix the butter, milk, sugar, egg yolks, and vanilla. Stir often until thickened, approximately 10-15 minutes.
### Step 5: Cool the Frosting
Take the frosting off the heat and pour it into a bowl with the coconut and pecans. Combine all the elements and let the frosting cool for 30-45 minutes, stirring from time to time.
### Step 6: Poke Holes in the Cake
As soon as you take the cake out of the oven, poke holes in it using the handle of a wooden spoon or a skewer.
### Step 7: Soak the Cake
Drizzle the sweetened condensed milk over the cake and let it seep into the holes as the cake cools.
### Step 8: Prepare the Chocolate Ganache
Once the cake has cooled, make the chocolate ganache. Place chopped chocolate in a bowl and heat the heavy cream in a small saucepan over medium heat until it just starts to boil.
### Step 9: Combine for Ganache
Pour the cream over the chocolate and let it sit for 4 minutes, then whisk until a smooth ganache is created.
### Step 10: Spread the Ganache
Let the ganache sit to thicken for 5-10 minutes, then pour and spread it uniformly over the cake.
### Step 11: Chill the Cake
Refrigerate or freeze the cake for 10 minutes to allow the ganache to set.
### Step 12: Add the Frosting
Spread the coconut pecan frosting over the cake top.
### Step 13: Serve and Enjoy
Lastly, serve and relish this lavish dessert!
## FAQs
**Do I have to use a Fudge Cake Mix for this recipe?**
Although a fudge cake mix is suggested, you can also use a German chocolate cake mix, devil’s food cake mix, or other chocolate boxed cake mixes.
**What toppings can I add on top of this German Chocolate Cake?**
Think about drizzling chocolate or caramel sauce, adding a scoop of ice cream, or a topping of whipped cream for extra indulgence.
## Storage Information
You can keep leftovers of this German chocolate cake in an airtight container at room temperature for 2 days, or in the fridge for 4-5 days. Additionally, you can freeze this cake in your freezer for up to 2 months. To reheat, let the cake reach room temperature or heat it in your microwave until slightly warm.
Savor this delightful German Chocolate Poke Cake that is sure to be a favorite at any gathering!