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
