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White Chocolate Blackberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 59 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Blackberry Poke Cake is a decadent dessert that combines a moist white cake base with a luscious blackberry filling, smooth white chocolate ganache, and a topping of whipped cream and fresh blackberries. Perfect for berry lovers, this easy-to-make cake features a hint of tartness balanced with creamy sweetness, ideal for celebrations or a special treat.

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 for Ganache

  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water

Ganache

  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Toppings

  • Whipped cream (for spreading)
  • Fresh blackberries (for garnish)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Cake Batter: In a mixing bowl, prepare the white cake mix according to the package instructions, incorporating the required eggs, oil, and water. Stir in 1 cup of white chocolate chips into the batter for added flavor and texture.
  3. Bake Cake: Pour the prepared batter into a greased 9×13-inch baking pan. Bake it following the package directions until a toothpick inserted in the center comes out clean. Allow the cake to cool completely after baking.
  4. Make Filling: In a separate bowl, mix together the sweetened condensed milk and blackberry jam until fully combined. This mixture will soak into the cake to add moisture and fruity sweetness.
  5. Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the surface of the cooled cake. This step is crucial for allowing the filling to seep deeply into the cake.
  6. Add Filling: Pour the blackberry jam and condensed milk mixture over the cake, letting it trickle into the holes and saturate the cake layers.
  7. Prepare Ganache: In a small saucepan, combine fresh blackberries, granulated sugar, and water. Cook over medium heat until the mixture thickens. Strain out the solids to obtain a smooth blackberry sauce. While the sauce is still hot, pour it over the white chocolate chips and heavy cream placed in a bowl. Stir continuously until the ganache is smooth and glossy.
  8. Add Ganache: Pour the prepared white chocolate blackberry ganache evenly over the soaked cake, spreading it gently with a spatula if needed.
  9. Decorate: Spread a generous layer of whipped cream over the ganache. Finally, garnish the top with fresh blackberries for a beautiful and appetizing finish. Serve and enjoy!

Notes

  • Make sure the cake is completely cooled before poking holes and adding the filling to prevent it from crumbling.
  • You can substitute fresh blackberries with frozen ones for the sauce if fresh are unavailable, but thaw and drain them first.
  • For a more intense blackberry flavor, reduce the blackberry sauce for a few extra minutes before straining.
  • This cake can be refrigerated for up to 3 days; bring to room temperature before serving.
  • To make the ganache glossier, stir gently and avoid overheating the chocolate.

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Find it online: https://peruvianfoodrecipes.com/white-chocolate-blackberry-poke-cake-recipe/