Description
This decadent White Chocolate Blackberry Poke Cake combines a moist white cake with luscious blackberry filling and a rich white chocolate ganache topped with fresh blackberries and whipped cream. Perfect for special occasions or a delightful dessert treat, this cake offers the perfect balance of sweetness and tartness with a creamy, silky texture.
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
Ganache
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Decoration
- Whipped cream
- Fresh blackberries
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the package instructions for the white cake mix. Stir in 1 cup of white chocolate chips to add richness.
- Bake Cake: Pour the batter into a greased 9×13-inch baking pan and bake according to the package directions. 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: Use the handle of a wooden spoon to poke holes evenly all over the cooled cake. This allows the filling to seep deep into the cake.
- Add Filling: Pour the blackberry filling mixture over the cake, ensuring it seeps into all the holes for maximum flavor and moisture.
- Prepare Ganache: In a saucepan, cook fresh blackberries, granulated sugar, and water over medium heat until the mixture thickens. Strain the sauce to remove seeds. Immediately pour the hot blackberry sauce over 1 cup white chocolate chips and 1/2 cup heavy cream in a bowl. Stir continuously until smooth and glossy.
- Add Ganache: Pour the prepared white chocolate blackberry ganache evenly over the cake surface.
- Decorate: Spread whipped cream over the ganache layer and garnish with fresh blackberries before serving to enhance flavor and presentation.
Notes
- Make sure the cake is completely cooled before poking holes to prevent crumbling.
- For a smoother ganache, strain the blackberry sauce well to remove all seeds.
- Use fresh blackberries for garnish to add color and freshness.
- You can substitute fresh blackberries with frozen ones if not in season, just thaw and drain excess moisture before use.
- This cake can be refrigerated for up to 3 days, best served chilled or at room temperature.
