German Chocolate Poke Cake
German Chocolate Poke Cake
INGREDIENTS
Cake
- 4 large eggs
- ¼ tsp kosher salt
- 1 cup sour cream
- ½ cup whole milk
- ¾ cup vegetable oil
- 1 tbsp vanilla extract
- 1½ cup mini chocolate chips
- 1 (3.4 oz) box Chocolate Fudge Instant Pudding
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
Filling
- 14 ounces sweetened condensed milk
Ganache
- 4 ounces heavy cream
- 4 ounces German chocolate chopped
Frosting
- 1 batch Coconut Pecan Frosting
INSTRUCTIONS
- Preheat oven to 350 degrees F and spray a 9x13-inch baking pan with cooking spray and set aside.
- In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan.
- Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake.
- Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
- Pour the sweetened condensed milk over the top of the cake and allow it to soak in while the cake cools.
- Once the cake has cooled, prepare the ganache by placing the chopped chocolate in a medium bowl and then heating the heavy cream in a small saucepan just until the edges begin to boil.
- Pour the heavy cream over the chocolate and allow to set for 4 minutes, do not stir.
- After 4 minutes have passed, whisk together the chocolate and heavy cream until rich chocolate ganache forms, allow the ganache to sit and thicken for 5 to 10 minutes before spreading evenly over the top of the cake.
- Next, prepare your Coconut Pecan Frosting according to the recipe instructions here and then spread it over the top of the ganache covered cake.
- Enjoy immediately or store in the fridge.
- Enjoy!