# German Chocolate Poke Cake Recipe
This German Chocolate Poke Cake recipe is an exquisite and decadent dessert featuring a fluffy chocolate cake crowned with a silky chocolate ganache and coconut pecan frosting. Savor this delightful delicacy that is bound to impress at any occasion.
## Table of Contents
1. [Recipe Ingredients](#recipe-ingredients)
2. [How to Make German Chocolate Poke Cake](#how-to-make-german-chocolate-poke-cake)
3. [FAQs](#faqs)
4. [Storage Information](#storage-information)
5. [More Recipes To Love](#more-recipes-to-love)
## Recipe Ingredients
– **Mini Chocolate Chips**: Tiny gooey bursts of chocolate embedded in the cake.
– **Sour Cream**: The element that keeps the chocolate cake moist.
– For a complete list of ingredients and quantities, refer to the recipe card below.
## How to Make German Chocolate Poke Cake
### Step 1
Preheat your oven to 350 degrees Fahrenheit and prepare a 9 x 13-inch cake pan by spraying it with nonstick cooking spray. Set it aside.
### Step 2
In a large mixing bowl or stand mixer, blend together all the cake ingredients until smooth.
### Step 3
Transfer the cake batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
### Step 4
While the cake is baking, make the coconut pecan frosting. In a medium saucepan over medium heat, combine butter, milk, sugar, egg yolks, and vanilla. Stir often until the mixture thickens, about 10-15 minutes.
### Step 5
Take the frosting off the heat and mix it into a bowl with the coconut and pecans, stirring everything together. Let the frosting sit for 30-45 minutes to cool, stirring occasionally.
### Step 6
As soon as you take the cake out of the oven, poke holes in the cake using the handle of a wooden spoon or a skewer.
### Step 7
Drizzle the sweetened condensed milk over the cake and allow it to absorb into the holes while the cake cools down.
### Step 8
Once the cake has cooled, make the chocolate ganache. Place the chopped chocolate in a bowl, and heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
### Step 9
Pour the hot cream over the chocolate in the bowl and let it sit for 4 minutes before whisking until you achieve a smooth ganache.
### Step 10
Allow the ganache to thicken for 5-10 minutes, then pour and spread it evenly across the top of the cake.
### Step 11
Chill the cake in the refrigerator or freezer for 10 minutes to help the ganache set.
### Step 12
Spread the coconut pecan frosting on top of the cake.
### Step 13
Finally, serve and relish!
## FAQs
**Do I need to use a Fudge Cake Mix for this recipe?**
I suggest a fudge cake mix, but you can also opt for a German chocolate cake mix, devil’s food cake mix, or other chocolate boxed cake mixes.
**What toppings can I add to this German Chocolate Cake?**
Additional toppings I would recommend include a drizzle of chocolate or caramel sauce, a scoop of ice cream, or even a dollop of whipped cream.
## Storage Information
Leftovers of this German chocolate cake can be stored in an airtight container at room temperature for 2 days, or in the refrigerator for 4-5 days. You can also freeze this cake in your freezer for up to 2 months. To reheat, allow the cake to reach room temperature by itself, or warm it in your microwave until slightly heated.
## More Recipes To Love
For additional chocolate treats, check out my [Oreo Brownies](https://thewanderlustkitchen.com/oreo-brownies/), [Mexican Chocolate Cake](https://thewanderlustkitchen.com/mayan-chocolate-glazed-bundt-cake/), and [Chocolate Crinkle Cookies](https://thewanderlustkitchen.com/chocolate-crinkle-cookies/).