Description
This White Chocolate Blackberry Poke Cake is a luscious dessert combining moist white cake with a sweet blackberry filling, rich white chocolate ganache, and topped with whipped cream and fresh blackberries for a perfect balance of creamy and fruity flavors.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup white chocolate chips
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup blackberry jam
Blackberry Sauce
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
Ganache
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Decoration
- Fresh blackberries
- Whipped cream
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the package instructions on the white cake mix and stir in 1 cup of white chocolate chips to incorporate into the batter.
- Bake Cake: Pour the prepared batter into a greased 9×13-inch baking pan and bake according to the cake mix package directions until a toothpick inserted comes out clean. Allow the cake to cool completely before proceeding.
- Make Filling: In a bowl, combine the sweetened condensed milk and blackberry jam thoroughly to create the filling mixture.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the cooled cake to allow the filling to seep in.
- Add Filling: Pour the blackberry filling mixture evenly over the cake, ensuring it seeps into all the holes for maximum flavor infusion.
- Prepare Ganache: In a saucepan, cook the fresh blackberries, granulated sugar, and water over medium heat until the mixture thickens. Strain the sauce to remove seeds. While the sauce is hot, pour it over the white chocolate chips and heavy cream placed in a bowl. Stir continuously until the ganache is smooth and glossy.
- Add Ganache: Pour the freshly made white chocolate-blackberry ganache evenly over the cake, spreading it gently to cover the surface.
- Decorate: Spread whipped cream over the ganache layer and top the cake with fresh blackberries before serving to add freshness and a beautiful finish.
Notes
- Ensure the cake is completely cooled before poking holes to avoid breaking it.
- Straining the blackberry sauce removes seeds for a smooth ganache texture.
- Use fresh blackberries both in the sauce and as decoration for vibrant flavor and color.
- You can refrigerate the cake after decorating to set the ganache and cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
