Chocolate Poke Cake Recipe

Introduction

Chocolate Poke Cake is a rich and indulgent dessert that combines moist chocolate cake with luscious caramel, toasted coconut, and crunchy pecans. Its fudgy ganache topping makes it perfect for any occasion where you want to impress with minimal effort.

Ingredients

• 1 box chocolate cake mix (or homemade equivalent)
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate
• Extra coconut and pecans for garnish

Instructions

1. Step 1: Prepare and bake the chocolate cake in a 9×13-inch pan according to box or recipe directions.
2. Step 2: Let the cake cool for 10 minutes, then poke holes all over the surface using a wooden spoon handle.
3. Step 3: Pour the sweetened condensed milk evenly over the cake.
4. Step 4: Drizzle the caramel sauce over the top, gently spreading to soak into the holes.
5. Step 5: Toast coconut and pecans in a skillet over medium heat until golden, then sprinkle over the cake.
6. Step 6: Heat heavy cream to a simmer, pour over chocolate chips, and stir until smooth to make ganache.
7. Step 7: Spread the ganache evenly over the cake.
8. Step 8: Garnish with additional coconut and pecans. Chill for at least 1 hour before serving.

Tips & Variations

• Use homemade caramel sauce for a richer flavor, or substitute with dulce de leche for a twist.
• Try toasted almonds or walnuts instead of pecans for different texture and taste.
• For a dairy-free version, use coconut cream and dairy-free chocolate chips.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature for about 15 minutes before serving to soften the ganache slightly. This cake can also be frozen for up to one month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake flavor?

Yes, while chocolate is classic, you can experiment with vanilla or spice cake mixes for a unique twist on this recipe.

How do I prevent the cake from becoming soggy?

Poke holes gently and pour the condensed milk slowly to allow even absorption without oversaturating. Letting the cake cool slightly before poking helps maintain structure.

Chocolate Poke Cake Recipe

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★★★★★

4.5 from 103 reviews

This decadent Chocolate Poke Cake features a moist chocolate base infused with sweetened condensed milk and caramel sauce. Topped with toasted coconut and pecans, and finished with a rich chocolate ganache, it’s a perfect dessert for any chocolate lover’s occasion. The unique poke cake technique allows flavors to deeply penetrate the cake, resulting in a luscious, creamy texture with a delightful crunch from the nuts and coconut.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box chocolate cake mix (or homemade equivalent)

Filling and Toppings

• 1 (14 oz) can sweetened condensed milk
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Ganache

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate

Garnish

• Extra coconut and pecans for garnish

Instructions

1. Prepare the cake: Preheat the oven and bake the chocolate cake in a 9×13-inch pan according to the box or your homemade recipe instructions until a toothpick comes out clean.
2. Poke holes: Allow the cake to cool for about 10 minutes, then use the handle of a wooden spoon to poke holes evenly all over the surface to allow the filling to seep in.
3. Add sweetened condensed milk: Pour the sweetened condensed milk evenly over the entire cake, making sure it settles into the holes for maximum moistness and sweetness.
4. Drizzle caramel sauce: Gently drizzle the caramel sauce over the top and spread lightly so the caramel soaks into the holes along with the milk, adding a rich, buttery flavor.
5. Toast coconut and pecans: In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until golden brown and fragrant, stirring frequently to avoid burning.
6. Sprinkle toasted toppings: Evenly sprinkle the toasted coconut and pecans over the caramel-drizzled cake to add texture and nuttiness.
7. Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl, let sit for a minute, then stir until smooth and glossy.
8. Spread ganache: Pour and spread the chocolate ganache evenly over the top of the cake, covering the nuts and coconut layer.
9. Garnish and chill: Garnish with additional toasted coconut and pecans for decoration. Refrigerate the cake for at least 1 hour before serving to let flavors meld and the ganache set.

Notes

• Make sure to poke holes evenly across the cake surface to ensure the milk and caramel absorb throughout.
• For best results, use high-quality chocolate for the ganache to enhance the flavor.
• Allow the cake to chill long enough so the ganache sets and the flavors marry for a moist, rich dessert.
• You can substitute pecans with walnuts or almonds if preferred.
• If you prefer, use homemade caramel sauce for a more personalized flavor.

Keywords: chocolate poke cake, caramel chocolate cake, poke cake recipe, toasted coconut cake, chocolate ganache cake