You’ll begin by preheating your oven to 350 degrees F and mixing up your cake batter and baking it in a 9×13-inch cake pan until a toothpick inserted into the center comes out clean. Once baked, you’ll use a wooden skewer or the handle of wooden spoon to poke holes all over the cake.
Next, you’ll prepare your ganache with the Geran’s Sweet Chocolate and heavy cream. Once the ganache has thickened up, but it still spreadable, pour it over the top of the milk-soaked cake.
A German Chocolate Cake will last for about 4 days at room temperature but up to 1 week in the fridge. I recommend pulling it out of the fridge about an hour before serving.