German Chocolate Poke Cake With Espresso Ganache

Get ready to experience chocolate cake like never before! This German Chocolate Poke Cake with Espresso Ganache takes a classic dessert to a whole new level. We’re combining the rich, gooey goodness of traditional German chocolate cake with a bold espresso kick in a silky smooth ganache. The result? A truly unforgettable treat that’s perfect for celebrations or simply satisfying your sweet tooth. This recipe balances textures beautifully – from the tender cake and the chewy coconut-pecan filling to the crisp cocoa nibs and flaky sea salt. Let’s dive into the ingredients you’ll need to create this masterpiece!

What You’ll Need

• 200 g (1⅔ cups) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• 30 g (¼ cup) Unsweetened Cocoa Powder: This delivers a deep, rich chocolate flavor that’s essential to the cake’s character. We recommend using a good quality cocoa powder for the best results.
• 1 tsp (5 g) Baking Soda: A key leavening agent, baking soda helps the cake rise and become light and fluffy.
• ½ tsp (2 g) Baking Powder: Working alongside the baking soda, baking powder provides an extra boost of lift, ensuring a perfectly textured cake.
• ¼ tsp (1.5 g) Salt: A pinch of salt balances the sweetness and enhances the overall flavor profile of the cake.
• 115 g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creating a light and airy cake batter. It needs to be at room temperature, but not melted.
• 200 g (1 cup) Granulated Sugar: Provides sweetness and contributes to the cake’s tender texture.
• 2 Large Eggs: Eggs bind the ingredients together and add richness and structure to the cake.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: A touch of vanilla enhances the chocolate flavor and adds a delightful aroma. Using alcohol-free ensures it’s suitable for all.
• 240 ml (1 cup) Buttermilk: Buttermilk adds moisture and a slight tang to the cake, creating a wonderfully tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• 150 g (5.3 oz) German-Style Milk Chocolate, Chopped: This is where the ‘German Chocolate’ comes in! The creamy, mild flavor of German chocolate is a signature element of this cake.
• 300 g (1¼ cup) Sweetened Condensed Milk: The star of the gooey filling! Sweetened condensed milk provides intense sweetness and a wonderfully thick texture.
• 100 g (1 cup) Unsweetened Shredded Coconut: Adds a delightful chewiness and tropical flavor to the filling.
• 100 g (¾ cup) Toasted Pecans, Chopped: Provides a satisfying crunch and nutty flavor that complements the chocolate and coconut. Toasting the pecans enhances their flavor.
• 150 g (5.3 oz) Dark Chocolate (70% Cacao), Chopped: The base for our decadent espresso ganache. The higher cacao percentage provides a rich, intense chocolate flavor.
• 120 ml (½ cup) Heavy Cream: Creates the smooth, luxurious texture of the ganache.
• 2 tsp (10 g) Instant Espresso Powder: Infuses the ganache with a bold coffee flavor that perfectly complements the chocolate.
• 15 g (1 tbsp) Unsalted Butter: Adds shine and a silky smooth finish to the ganache.
• 1 tbsp (8 g) Cocoa Nibs: Provide a delightful crunch and intense chocolate flavor as a garnish.
• Pinch of Flaky Sea Salt: A final touch of magic! The flaky sea salt enhances the sweetness and adds a beautiful contrast in flavor and texture.

Detailed Step-by-Step Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 175°C (350°F). Thoroughly grease a 23 x 33 cm (9 x 13-inch) baking pan with butter or baking spray. Lining the pan with parchment paper, leaving an overhang on the sides, will make it easier to lift the cake out once cooled.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent rise and texture. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium-high speed. Continue beating for about 3 minutes, or until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a tender cake.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This ensures each egg is fully incorporated. Stir in the alcohol-free vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two. Begin and end with the dry ingredients (dry-wet-dry-wet-dry). Mix only until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Fold in German Chocolate: Gently fold in the chopped German-style milk chocolate pieces. Folding, rather than stirring, helps prevent the chocolate from melting and ensures it’s evenly distributed throughout the batter.
7. Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes; oven temperatures can vary.
8. Prepare the Coconut-Pecan Filling: While the cake is baking, combine the sweetened condensed milk, shredded coconut, and toasted pecans in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan – this should take about 5-7 minutes. Remove from heat and let cool slightly.
9. Poke Holes in the Cake: Once the cake is done, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. While the cake is still warm (but not hot!), use the handle of a wooden spoon to poke an even grid of holes about 2 cm (¾ inch) apart across the entire surface.
10. Pour in the Filling: Pour the warm coconut-pecan mixture evenly over the poked cake, allowing it to seep into the holes. Gently spread the mixture with a spatula to ensure the entire surface is covered. Let the cake set for about 20 minutes to allow the filling to be absorbed.
11. Make the Espresso Ganache: Place the chopped dark chocolate and butter in a heatproof bowl. Heat the heavy cream with the instant espresso powder in a small saucepan just to a simmer. Pour the hot cream mixture over the chocolate and butter. Let it sit for 1 minute to allow the heat to melt the chocolate.
12. Whisk the Ganache: Whisk the chocolate and cream mixture until smooth and glossy. If the chocolate doesn’t melt completely, you can gently warm the bowl over a double boiler (or in the microwave in 10-second intervals, stirring in between) until smooth.
13. Drizzle and Garnish: Allow the ganache to cool briefly until it thickens enough to drizzle but is still pourable (about 5 minutes). Drizzle it over the cooled cake in a zig-zag pattern, allowing some pools to form. Scatter cocoa nibs over the ganache and finish with a light pinch of flaky sea salt.

The Magic of the Poke Cake Technique

The poke cake method isn’t just about aesthetics; it’s about maximizing moisture and flavor distribution. By creating holes in the warm cake, you provide channels for the coconut-pecan filling to penetrate deep within, resulting in an incredibly moist and flavorful dessert. This technique ensures that every bite is infused with the sweet, nutty goodness of the filling. The warm cake readily absorbs the liquid, creating a delightful textural contrast between the soft cake and the gooey filling.

Why Espresso and Dark Chocolate?

The addition of espresso powder to the dark chocolate ganache isn’t just about adding a coffee flavor; it *enhances* the chocolate. Espresso intensifies the cocoa notes, creating a richer, more complex flavor profile. The slight bitterness of the dark chocolate and espresso balances the sweetness of the cake and filling, preventing it from becoming cloying. Using a 70% cacao dark chocolate provides a depth of flavor that complements the German chocolate and coconut beautifully.

German Chocolate’s Unique History

German chocolate cake isn’t actually German in origin! It’s named after Samuel German, an American baker who developed a type of dark baking chocolate in 1852. Baker George Clay used German’s chocolate in a recipe published in the Dallas Morning News in 1957, and the name stuck. The classic combination of chocolate, coconut, and pecans has made it a beloved dessert for generations.

Tips for the Perfect Ganache

A smooth, glossy ganache is key to the visual appeal of this cake. To achieve this, ensure your cream is heated just to a simmer – boiling can scorch the cream and affect the ganache’s texture. Also, be patient when whisking; it may take a few minutes for the chocolate to fully melt and emulsify with the cream. If the ganache is too thick, add a teaspoon of warm cream at a time until you reach the desired consistency.

Frequently Asked Questions

Can I use a different type of chocolate for the ganache?

Yes, but a 70% cacao dark chocolate provides the best balance of bitterness and sweetness. You can experiment with milk chocolate, but the ganache will be much sweeter.

Can I make the cake ahead of time?

Yes, you can bake the cake and prepare the filling a day in advance. Store them separately and assemble the cake just before serving.

Can I substitute the pecans?

Absolutely! Walnuts or macadamia nuts would also work well in the filling.

Save this Recipe for Later!

Enjoy this decadent German Chocolate Poke Cake with Espresso Ganache! Don’t forget to save this recipe to your Pinterest board for easy access later. Click the Pinterest button below to share the deliciousness!

Print