Description
This mouth-watering German Chocolate Poke Cake is a decadent and delicious dessert featuring moist chocolate cake layers soaked with warm caramel sauce and topped with crunchy pecans. The perfect balance of rich chocolate and sweet caramel makes this an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Toppings and Garnish
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- 1/4 cup pecans, halved (for garnish)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute the ingredients.
- Add wet ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the batter is well combined and smooth. Pour in the boiling water last and stir carefully until the batter is thin and smooth.
- Divide and bake: Evenly distribute the thin batter among the prepared cake pans. Bake the layers for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Warm caramel sauce: In a small saucepan, gently heat the caramel sauce until warm and pourable to ensure easy spreading.
- Assemble the cake: Place one cake layer on a serving plate. Spread one third of the warm caramel sauce evenly over the layer and sprinkle with a third of the chopped pecans. Repeat with the second layer.
- Finish and garnish: Place the final cake layer on top and spread the remaining caramel sauce evenly over it. Garnish the top with halved pecans for a decorative and crunchy finish.
- Serve: Slice the cake and serve immediately to enjoy the luscious combination of moist chocolate cake, caramel, and pecan crunch.
Notes
- Ensure the cakes are completely cooled before assembling to prevent melting the caramel sauce.
- If you prefer a less sweet cake, reduce the sugar slightly or use a less sweet caramel sauce.
- To enhance the pecan flavor, you can toast the chopped pecans lightly before sprinkling on the cake.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For added texture, consider adding a layer of coconut flakes with the caramel and pecans.
