German Chocolate Poke Cake (Version imprimable)
Chocolate cake with caramel filling and coconut-pecan frosting. Ultra-moist and rich dessert.
# Composition:
→ Cake
01 -
1 box German chocolate cake mix
02 -
360 ml water
03 -
120 ml vegetable oil
04 -
3 large eggs
→ Filling
05 -
397 g sweetened condensed milk
06 -
240 ml caramel sauce
→ Frosting
07 -
115 g unsalted butter, softened
08 -
480 g powdered sugar
09 -
60 ml whole milk
10 -
120 g chopped pecans
11 -
85 g sweetened shredded coconut
# Étapes de réalisation:
01 -
Preheat the oven to 175°C. Grease a 23x33 cm baking pan evenly with butter or nonstick spray.
02 -
In a large bowl, combine German chocolate cake mix, water, vegetable oil, and eggs. Beat thoroughly until the batter forms a smooth consistency.
03 -
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
04 -
Remove the cake from the oven and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes at 2.5 cm intervals across the surface.
05 -
In a mixing bowl, whisk together sweetened condensed milk and 120 ml of caramel sauce until fully blended.
06 -
Pour the caramel mixture over the cake, ensuring it fills all the openings. Spread evenly for uniform absorption.
07 -
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce, mixing until a smooth and creamy frosting forms.
08 -
Fold the chopped pecans and shredded coconut gently into the frosting until incorporated.
09 -
Spread the frosting evenly over the entire surface of the cake, ensuring complete coverage.
10 -
Refrigerate the cake for 1 to 2 hours to set the frosting before slicing and serving.
# Détails supplémentaires:
01 -
For optimal absorption, ensure the filling is poured while the cake is still warm.