German Chocolate Poke Cake

Craving a Decadent Chocolate Cake?

The Irresistible Ingredients
- For the Chocolate Cake
- For the Caramel Coconut Pecan Topping
Timing is Everything
Step-by-Step Instructions
Nutritional Information
Healthier Alternatives

Serving Suggestions
Common Mistakes to Avoid
Storing Your Delicious Creation

Frequently Asked Questions

German Chocolate Poke Cake

Craving a Decadent Chocolate Cake? Let German Chocolate Poke Cake Answer the Call!

Are you searching for a dessert that’s both incredibly delicious and surprisingly easy to make? If you’re like many home bakers, you’re probably wondering: “Can I achieve a rich, moist chocolate cake with layers of gooey caramel, coconut, and pecans without spending hours in the kitchen?” The answer is a resounding YES! This German Chocolate Poke Cake is designed to do just that. It takes the classic, beloved flavors of German chocolate cake and transforms them into an effortless poke cake that guarantees a wow factor. Forget complicated frosting techniques; this recipe is all about maximizing flavor and moistness with simple steps. With every bite, you’re treated to tender chocolate cake, a luscious caramel filling that seeps into every crevice, and a crunchy, nutty topping that provides the perfect textural contrast. This isn’t just a cake; it’s an experience, a guaranteed crowd-pleaser that makes any occasion feel truly special.

The Irresistible Ingredients

The magic of this German Chocolate Poke Cake lies in its harmonious blend of familiar yet intensely satisfying ingredients. We’re focusing on simple pantry staples that, when combined, create a symphony of flavor and texture.

For the Chocolate Cake:

Devil’s Food Cake Mix: The foundation of our rich chocolatey base. Use your favorite brand. You’ll need one 15.25 oz box. (Alternatively, a good quality chocolate cake mix can be used, but Devil’s Food enhances that deep cocoa flavor.)
Eggs: Typically 3 large eggs. These bind the cake and contribute to its tender crumb.
Vegetable Oil: 1/2 cup. This ensures a wonderfully moist cake. You can substitute with canola oil or melted, unsalted butter for a slightly different flavor profile.

Water: 1 cup. Helps create the perfect cake batter consistency.
Evaporated Milk: 1 can (12 oz). This is key for a moist, tender crumb without the richness of whole milk or cream, making it ideal for soaking.

For the Caramel Coconut Pecan Topping:

Butter: 1 cup (2 sticks) unsalted butter, softened. This is the creamy base for our topping.

Brown Sugar: 1 cup, packed. Light or dark brown sugar works, with dark providing a richer molasses flavor.
Sweetened Condensed Milk: 1 can (14 oz). This is the secret to that wonderfully gooey, caramel-like consistency.
Large Eggs Yolks: 3 large egg yolks. They add richness and help emulsify the sauce, giving it a luxurious texture.

Vanilla Extract: 1 teaspoon. Enhances all the sweet flavors.
Shredded Coconut: 1 1/2 cups, sweetened or unsweetened. Sweetened adds extra sweetness, while unsweetened lets the caramel flavor shine. Toasting it beforehand brings out a nutty depth.
Chopped Pecans: 1 cup. Toasted for best flavor and crunch. Walnuts are a decent substitute if pecans aren’t your favorite.

Timing is Everything

One of the biggest appeals of this German Chocolate Poke Cake is its efficiency. While average poke cakes might take around 30-40 minutes of active prep and a similar amount of baking, this recipe keeps things streamlined.

Prep time: 20 minutes

Cook time: 30-35 minutes

Total time: 50-55 minutes (+ chilling time)

Compared to many traditional layer cakes that can command hours of time and effort, this poke cake offers a significant time saving, making it perfect for weeknight desserts or last-minute gatherings.

Step-by-Step Instructions

Follow these simple steps to create your show-stopping German Chocolate Poke Cake. Each step is designed for ease and maximum deliciousness!

Step 1: Preheat and Prepare

Let’s get started! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This crucial step ensures your cake releases beautifully without sticking. If you prefer, you can also line the pan with parchment paper for even easier removal.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the Devil’s Food cake mix, eggs, vegetable oil, and water. Mix on low speed with an electric mixer for about 30 seconds, then increase to medium speed and beat for 2 minutes. The batter should be smooth and well combined. Don’t overmix; just until all ingredients are incorporated.

Step 3: Bake the Cake

Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as oven temperatures can vary.

Step 4: Poke Holes

This is where the “poke” magic happens! As soon as the cake comes out of the oven, while it’s still hot, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake. Make them relatively close together to allow the filling to seep through effectively.

Step 5: Prepare the Gooey Filling

While the cake is still warm (but not piping hot), it’s time to make that irresistible topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until combined and slightly thickened. Gradually whisk in the evaporated milk, egg yolks, and vanilla extract. Bring the mixture to a gentle simmer, stirring constantly. Cook for about 2-3 minutes, until slightly thickened. It will continue to thicken as it cools.

Step 6: Pour the Filling

Carefully and evenly pour the warm caramel mixture over the poked cake. Make sure to get it into all the holes. Then, sprinkle the shredded coconut and chopped pecans evenly over the top of the still warm filling.

Step 7: Chill and Decorate

Allow the cake to cool completely at room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential for the filling to set and for the flavors to meld beautifully. For an extra touch, you can optionally drizzle a bit more caramel sauce or even some melted chocolate over the top before serving, though it’s decadent enough as is.

Nutritional Information

Please note: Nutritional information is an estimate and can vary based on specific ingredients used. This is calculated per serving (assuming 12 servings).

Calories: Approximately 550-650 kcal

Fat: 30-40g (Saturated Fat: 15-20g)
Carbohydrates: 70-85g (Sugars: 50-65g)
Protein: 6-8g

Cholesterol: significant
Sodium: moderate

Healthier Alternatives

While this cake is a treat, you can make some lighter modifications:

Cake Mix: Opt for a whole wheat or reduced-sugar chocolate cake mix if available.
Oil: Use unsweetened applesauce for part of the oil for reduced fat, though this may slightly alter texture.
Topping: Use a sugar-free condensed milk and a reduced amount of sugar. Unsweetened coconut and chopped nuts are already good choices.

Portion Control: Simply serving smaller slices will significantly reduce overall calorie and sugar intake.

Serving Suggestions

This German Chocolate Poke Cake is fantastic served chilled, allowing the flavors to fully develop. It pairs wonderfully with a glass of cold milk or a cup of coffee. For an extra decadent experience, serve a slice with a dollop of whipped cream or a scoop of vanilla bean ice cream. It’s perfect for birthdays, holidays, potlucks, or just because!

Common Mistakes to Avoid

Not Poking Enough Holes: This is crucial for the filling to penetrate the cake. Make sure to poke generously!

Not Letting it Chill: The chilling time allows the filling to set and the flavors to meld. Rushing this step will result in a very soft cake.
Overbaking the Cake: A dry cake won’t absorb the filling as well. Bake until just done.
Making the Topping Too Thick: If the topping seems too thick, a tablespoon or two of milk can help thin it out before pouring.

Storing Your Delicious Creation

Store leftover German Chocolate Poke Cake tightly covered in the refrigerator. It will stay fresh and delicious for up to 3-4 days. The flavors often deepen overnight, making it even better on the second day!

Frequently Asked Questions

What makes this cake “German” chocolate cake?

The term “German’s” chocolate cake (named after American baker Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company) refers to a specific style of chocolate cake featuring a traditional coconut-pecan frosting. This poke cake uses those same beloved flavors.

Can I make this cake ahead of time?

Absolutely! In fact, it’s highly recommended. The cake needs at least 2 hours of chilling time for the filling to set. Making it the day before is ideal, as the flavors meld beautifully overnight.

Can I use a different type of chocolate cake mix?

Yes, you can use any chocolate cake mix. However, using a Devil’s Food cake mix will give you a richer, darker chocolate flavor that complements the caramel-coconut topping perfectly.

What if I don’t have evaporated milk?

Whole milk or half-and-half can be used as a substitute for evaporated milk in the topping. However, evaporated milk provides a thicker, richer base that helps achieve the characteristic caramel-like consistency.

How should I store the cake if I’ve made it in advance?

Cover the cake tightly with plastic wrap or foil once it has cooled and chilled. Store it in the refrigerator for up to 3-4 days.

Did you try this decadent German Chocolate Poke Cake? We’d love to hear how it turned out! Share your thoughts, tips, or any variations you tried in the comments below. And don’t forget to tag us on social media when you share your delicious creations!

German Chocolate Poke Cake

Author: Chef Ema

Print Recipe

Description

This German Chocolate Poke Cake is a decadent dessert that combines rich chocolate cake with gooey caramel, coconut, and pecans. Perfect for any occasion, it’s easy to make yet tastes indulgent enough to feel special. With every bite, you’ll enjoy layers of moist cake, sweet filling, and crunchy toppings that make this recipe a true crowd-pleaser.

Ingredients

Scale

1box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
1can (14 oz) sweetened condensed milk
1 cupcaramel sauce

1 cupshredded sweetened coconut
1 cupchopped pecans
1container whipped topping (or1 cupchocolate ganache for frosting)

1/2 cupchocolate chips

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing or lining it with parchment paper.
Prepare the chocolate cake batter according to the instructions on the box, pour it into the dish, and bake as directed.

Allow the cake to cool slightly. Use the handle of a wooden spoon to poke holes evenly across the surface, being careful not to go all the way through the cake.
Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Drizzle the caramel sauce on top and spread evenly.
Sprinkle the shredded coconut and chopped pecans over the cake.

Once the cake has cooled completely, spread the whipped topping or chocolate ganache over the surface.
Garnish with chocolate chips and additional chopped pecans. Refrigerate for at least 2 hours before serving.

Notes

For extra flavor, toast the coconut and pecans before adding them to the cake.
This cake is best served chilled to fully enjoy the gooey texture and melded flavors.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutella French Toast Casserole

Introduction

Ingredients
Timing

Step-by-Step Instructions
Nutritional Information
Healthier Alternatives

Serving Suggestions
Common Mistakes
Storing Tips

FAQs

Nutella French Toast Casserole

Are you constantly searching for that perfect breakfast or brunch dish that feels both indulgent and comforting? If you find yourself daydreaming about a treat that combines the gooey sweetness of chocolate-hazelnut spread with the classic charm of French toast, then you’re in the right place! This Nutella French Toast Casserole is designed to be your new go-to. It’s a sensational twist on a beloved classic, transforming humble bread into a decadent, melt-in-your-mouth experience. Forget the stress of individual French toast slices; this casserole bakes up beautifully, making it ideal for sharing (or not!).

Ingredients

Get ready to gather the magic ingredients for this delightful casserole. The key here is quality, so use the best ingredients you can find for an even more heavenly result.

Bread: 1 loaf (about 1 pound or 14-16 slices) challah, brioche, or thick-cut white bread. Day-old bread is best as it soaks up the custard without becoming too soggy. The richer the bread, the more decadent your casserole will be!
Nutella: 1 cup (or about 250g) creamy chocolate-hazelnut spread. You can adjust this amount to your chocolate-loving heart’s content. Smooth is preferred for even spreading.
Eggs: 6 large eggs. These are the backbone of our custard, providing richness and binding everything together.

Milk: 2 cups whole milk. Whole milk contributes to a creamier, richer custard. You can use 2% milk if preferred, but avoid skim for best texture.
Heavy Cream: 1/2 cup heavy cream. Adds an extra layer of luxurious creaminess and helps achieve that perfect golden crust.
Granulated Sugar: 1/4 cup granulated sugar. For a touch of sweetness in the custard base, balancing the richness of the Nutella.

Vanilla Extract: 1 teaspoon. Enhances all the other flavors and adds a warm, comforting aroma.
Cinnamon: 1 teaspoon ground cinnamon. For that classic French toast warmth and spice.
Pinch of Salt: 1/4 teaspoon salt. Crucial for balancing sweetness and enhancing all flavors.

For Topping (Optional but Recommended): Powdered sugar for dusting, fresh strawberries, whipped cream, or a drizzle of extra Nutella.

Substitutions & Tips:

Bread: Stale croissants or even thick-cut sourdough can work in a pinch, though they will change the flavor profile. Ensure your bread is at least a day old for optimal absorption.

Nutella: If you don’t have Nutella, a similar chocolate hazelnut spread or even a thick chocolate ganache could be used, but the distinct Nutella flavor will be missed.
Dairy: For a dairy-free option, use a good quality dairy-free milk (like almond or oat) and a dairy-free heavy cream alternative. Ensure your bread is also dairy-free.
Sugar: Brown sugar can be used for a slightly deeper, caramel-like sweetness.

Timing

This recipe is perfect for when you want something special without an all-day commitment. The overnight option minimizes morning effort!

Prep time: 20 minutes

Chill time (optional): 30 minutes to overnight

Cook time: 40-50 minutes

Total time: 1 hour (if baked immediately) to 12+ hours (if chilled overnight)

Compared to traditional French toast which can take around 20-30 minutes for a small batch, this casserole offers a much higher yield with similar active prep time, making it more efficient for larger gatherings or when you want a delicious make-ahead option.

Step-by-Step Instructions

Follow these simple steps to create a breakfast masterpiece that will have everyone asking for seconds!

Step 1: Prepare the Bread

Cut your loaf of bread into roughly 1-inch cubes. If your bread is very fresh, you might want to lightly toast the cubes in a single layer on a baking sheet at 300°F (150°C) for about 10-15 minutes. This helps them absorb the custard without falling apart. Place the bread cubes into a greased 9×13 inch baking dish.

Step 2: Create the Custard

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until thoroughly combined and slightly frothy. This mixture will be the rich, flavorful bath for your bread.

Step 3: Assemble the Casserole

Evenly pour about half of the egg mixture over the bread cubes. Use a spatula to gently toss the bread, ensuring each piece is moistened. Dollop spoonfuls of Nutella randomly over the bread. Don’t worry about perfection; pockets of melted Nutella are part of the charm! Pour the remaining egg mixture over the top, ensuring it gets into all the nooks and crannies. Gently press down with your spatula if needed. Finally, spread any remaining Nutella over the top layer as much as possible.

Step 4: Chill or Bake

At this point, you have two options. For the best flavor and texture, cover the baking dish tightly with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This allows the bread to fully soak up the delicious custard, resulting in a softer, more integrated casserole. If you’re short on time, you can bake it immediately, but the texture might be slightly less cohesive.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 40-50 minutes, or until the casserole is puffed up, golden brown on top, and a knife inserted into the center comes out clean (or with just a little gooey Nutella). The internal temperature should reach about 160°F (71°C).

Step 6: Serve

Let the casserole cool for about 5-10 minutes before serving. This allows it to set slightly. Dust generously with powdered sugar and serve warm, topped with fresh strawberries, a dollop of whipped cream, or an extra drizzle of Nutella if you dare!

Nutritional Information

While this is a decadent treat, understanding its nutritional breakdown can be helpful:

Calories: Approximately 450-550 per serving (this can vary greatly based on bread type and amount of Nutella used).
Fat: High, primarily from the bread, cream, and Nutella.

Carbohydrates: High, from the bread and sugar.
Protein: Moderate, from the eggs and milk.
Sugar: High, from the Nutella and added sugar.

Please note: This is an estimate. For precise information, it’s best to use a nutritional calculator with your specific ingredients and quantities.

Healthier Alternatives

Looking to lighten up this indulgence? Here are a few swaps:

Bread: Use a whole wheat or multi-grain bread for added fiber.

Dairy: Opt for 2% milk and reduce or omit the heavy cream, using a lighter milk alternative instead.
Sugar: Reduce the amount of sugar in the custard, or use a sugar substitute if you’re comfortable with it. Rely more on the natural sweetness of the toppings.
Nutella: While it’s hard to replace the star, you could try a dark chocolate spread with less sugar, or even a layer of fresh berries instead of some of the Nutella for a fruity twist.

Portion Control: Serve smaller portions and focus on fresh fruit toppings.

Serving Suggestions

This Nutella French Toast Casserole is magnificent on its own, but here are some ideas to elevate your brunch experience:

Classic Toppings: Fresh berries (strawberries, raspberries, blueberries), a dusting of powdered sugar, and a dollop of whipped cream.

Extra Indulgence: A warm maple syrup drizzle or a small scoop of vanilla ice cream for a truly decadent dessert-like brunch.
Savory Contrast: Serve alongside crispy bacon, breakfast sausage, or a simple green salad with a vinaigrette to balance the sweetness.
Beverages: Coffee, tea, fresh orange juice, or a mimosa would complement this dish beautifully.

Common Mistakes

Avoid these pitfalls for the best results:

Using Fresh Bread: Fresh bread can become mushy. Always opt for day-old bread that has had a chance to dry out slightly.
Not Letting it Soak: Skipping the chilling step (or not letting it soak long enough) can result in a casserole where the bread is still dry inside and the flavors haven’t melded.

Overcrowding the Pan: Don’t pack the bread cubes too tightly. They need a bit of space to expand and cook evenly.
Underbaking: Ensure the center is cooked through. A gooey center is good, but raw egg mixture is not!
Not Greasing the Dish: This can lead to a frustratingly sticky situation when serving.

Storing Tips

Leftovers can be stored easily:

Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, cover the dish with foil and bake in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, though the texture might be slightly softer.

This Nutella French Toast Casserole is more than just a breakfast; it’s an experience. It’s perfect for holidays, special occasions, or simply making an ordinary weekend feel extraordinary. Give it a try and let the rich, chocolatey goodness transport you!

Have you made this casserole before, or are you planning to? Share your thoughts, variations, or any tips you have in the comments below! We love hearing from our readers. Don’t forget to share this recipe with your friends and family on social media!

FAQs

What kind of bread is best for French toast casserole?

Challah or brioche bread are ideal due to their rich, eggy texture. However, thick-cut white bread or even a day-old French baguette can also work well. The key is using bread that is at least a day old so it’s slightly dry and can absorb the custard without becoming completely mushy.

Can I make this casserole ahead of time?

Absolutely! This is a fantastic make-ahead dish. Assemble the casserole as directed, cover it tightly, and refrigerate it overnight. Bake it in the morning as usual. The flavors will meld beautifully, and the bread will soak up the custard perfectly.

Why is my casserole not golden brown?

This could be due to several reasons: your oven might run cool, or you may have used a bread that didn’t absorb the custard as well. Ensure your oven temperature is accurate, and if it’s still pale, you can briefly place it under the broiler (watching very carefully!) for a minute or two to get a nice golden crust.

How do I prevent the bread from falling apart?

Using slightly stale or day-old bread is the most crucial step. Additionally, lightly toasting the bread cubes before assembling can help them maintain their structure. Avoid over-mixing or over-handling the bread once it’s in the custard.

Can I freeze this casserole?

Yes, you can freeze the assembled, unbaked casserole. Wrap it very tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed, adding a few extra minutes to the cooking time if needed.