Chocolate Poke Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle toasted toppings: Evenly sprinkle the toasted coconut and pecans over the caramel-drizzled cake to add texture and nuttiness.
- 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.
- Spread ganache: Pour and spread the chocolate ganache evenly over the top of the cake, covering the nuts and coconut layer.
- 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
Find it online: https://liamjayne.com/chocolate-poke-cake-recipe/
