Indulge in a slice of bliss with this White Chocolate Blackberry Poke Cake, an irresistible dessert that combines moist white cake with a luscious blackberry filling and rich ganache. Perfect for any celebration or a sweet treat, this cake will surely impress your guests!
Ingredients:
For the Cake:
1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup white chocolate chips
For the Filling:
1 can (14 oz) sweetened condensed milk
1 cup blackberry jam
For the Blackberry Ganache:
1 cup fresh blackberries
1/4 cup granulated sugar
2 tablespoons water
1 cup white chocolate chips
1/2 cup heavy cream
For the Decoration:
Fresh blackberries
Whipped cream
Directions:
Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Cake Batter: Follow the instructions on the white cake mix box, and stir in 1 cup of white chocolate chips.
Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake according to the package directions. Let the cake cool completely.
Make the Filling: In a small bowl, mix the sweetened condensed milk and blackberry jam together.
Poke the Cake: Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the surface.
Add the Filling: Pour the blackberry filling evenly over the cake, ensuring it seeps into the holes.
Prepare the Blackberry Ganache: In a saucepan, combine fresh blackberries, sugar, and water. Cook over medium heat until the blackberries break down and the mixture thickens (about 10 minutes). Strain to remove seeds.
Make the Ganache: Pour the hot blackberry sauce over white chocolate chips and heavy cream in a heatproof bowl. Stir until smooth and combined. Let the ganache cool slightly, then pour it over the cake.
Decorate: Spread whipped cream over the top of the ganache and garnish with fresh blackberries before serving.
Serving Tips:
Chill Before Serving: For the best flavor and texture, chill the cake in the refrigerator for at least 1 hour before serving. This helps the ganache set and makes it easier to cut clean slices.
Use a Sharp Knife: To get neat slices, use a sharp serrated knife or a cake knife. Clean the knife between cuts to prevent the cake from sticking.
Garnish Just Before Serving: Decorate the cake with fresh blackberries and whipped cream right before serving to maintain their freshness and appearance.
Storage Tips:
Refrigeration: Store the cake in an airtight container or cover it with plastic wrap to keep it fresh. It can be refrigerated for up to 5 days.
Freezing: If you need to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Avoid Freezing Toppings: It’s best to freeze the cake without the ganache and toppings. Add fresh ganache, whipped cream, and blackberries after thawing for the best texture and flavor.
Related Recipes:
FAQs:
Can I use a different type of fruit jam for the filling?
Yes, you can substitute the blackberry jam with other fruit jams or preserves, such as raspberry, strawberry, or blueberry. Just be sure to adjust the flavor of the ganache accordingly if you choose a different fruit.
How can I make this cake ahead of time?
You can prepare the cake a day in advance and store it in the refrigerator. For optimal freshness, add the ganache, whipped cream, and fresh blackberries just before serving. If freezing, do so without the toppings and add them after thawing.
Can I use homemade white chocolate ganache instead of the blackberry ganache?
Absolutely! You can make a plain white chocolate ganache by heating white chocolate chips with heavy cream until smooth. If you prefer, you can skip the blackberry sauce and just use white chocolate ganache for a simpler version of the cake.
How do I ensure the cake stays moist?
To keep the cake moist, avoid overbaking it. Poke holes gently to avoid disturbing the cake structure too much. Additionally, make sure to cover the cake properly when refrigerating or freezing to prevent it from drying out.
Conclusion:
This White Chocolate Blackberry Poke Cake is a delightful treat that combines the rich flavors of white chocolate and tart blackberries in a moist, luscious cake. Perfect for any occasion, it’s sure to impress with its creamy ganache and fresh toppings. Enjoy this crowd-pleasing dessert that offers both visual appeal and delectable taste.
📖 Recipe:
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White Chocolate Blackberry Poke Cake
- Total Time: 45 minutes
- Yield: 12 servings
Description
Indulge in a luscious White Chocolate Blackberry Poke Cake that features a moist white cake, rich blackberry filling, and creamy white chocolate ganache. Perfect for any occasion, this dessert combines sweet and tart flavors for a truly memorable treat. Ideal for gatherings, celebrations, or a special dessert any day of the week.
Ingredients
For the Cake:
1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup white chocolate chips
For the Filling:
1 can (14 oz) sweetened condensed milk
1 cup blackberry jam
For the Blackberry Ganache:
1 cup fresh blackberries
1/4 cup granulated sugar
2 tablespoons water
1 cup white chocolate chips
1/2 cup heavy cream
For the Decoration:
Fresh blackberries
Whipped cream
Instructions
- Preheat Oven: Set the oven to 350°F (175°C).
- Prepare Cake Batter: Follow the package instructions for the cake mix and stir in 1 cup of white chocolate chips.
- Bake Cake: Pour batter into a greased 9×13-inch baking pan. Bake according to package directions. Cool completely.
- Make Filling: Combine sweetened condensed milk and blackberry jam in a bowl.
- Poke Holes: Use the handle of a wooden spoon to poke holes all over the cooled cake.
- Add Filling: Pour the blackberry filling mixture over the cake, allowing it to seep into the holes.
- Prepare Ganache: In a saucepan, cook blackberries, sugar, and water until thickened. Strain. Pour hot blackberry sauce over white chocolate chips and heavy cream in a bowl. Stir until smooth.
- Add Ganache: Pour the ganache over the cake.
- Decorate: Spread whipped cream over the ganache and top with fresh blackberries before serving.
Notes
Chill the Cake: Refrigerate for at least 1 hour before serving for best results.
Freezing: Freeze without toppings. Thaw and add fresh ganache, whipped cream, and blackberries before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving
