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–+ servings
German Chocolate Poke Cake

German Chocolate Poke Cake: Irresistibly Moist and Decadent

Indulge in the moist and decadent German Chocolate Poke Cake, a crowd-pleasing dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 cups granulated sugar Brown sugar offers deeper flavor and moisture.
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1 teaspoon baking soda Critical for achieving a light texture.
  • 1 teaspoon salt Balances sweetness and enhances overall flavor.
  • 3/4 cup unsweetened cocoa powder Opt for Dutch-process cocoa for a deeper taste.
  • 1 cup whole milk Almond milk makes a good dairy-free substitute.
  • 1/2 cup vegetable oil Melted coconut oil is a great alternative.
  • 2 large eggs Use flax eggs for a vegan option.
  • 2 teaspoons vanilla extract Pure vanilla extract is preferred.
  • 1 cup boiling water
For the Topping
  • 1 cup sweetened shredded coconut Unsweetened coconut can be used too.
  • 1 cup chopped pecans Walnuts or no nuts at all work as substitutes.
  • 1 can sweetened condensed milk
  • 1 container chocolate frosting Choose store-bought for convenience or homemade for a personal touch.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
  3. Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix with an electric mixer for about 2 minutes.
  4. Carefully stir in the boiling water until the batter is fully incorporated.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, checking for doneness.
  6. Allow the cake to cool in the pan for about 10 minutes, then poke holes evenly throughout the top with a wooden spoon.
  7. Mix together the sweetened condensed milk, shredded coconut, and chopped pecans in a small bowl and pour over the cake.
  8. Let the cake cool completely to room temperature before frosting.
  9. Spread a generous layer of chocolate frosting over the cooled cake.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 200IUCalcium: 80mgIron: 2mg

Notes

For an extra layer of flavor, add a teaspoon of espresso powder to the batter before baking.

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