Description
This White Chocolate Blackberry Poke Cake features a moist white cake infused with white chocolate chips, filled with a luscious blackberry and sweetened condensed milk mixture that seeps into holes poked throughout the cake. Topped with a rich blackberry white chocolate ganache, whipped cream, and fresh blackberries, this dessert perfectly balances sweet and tart flavors for an indulgent yet refreshing 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 Ganache
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Topping
- Whipped cream (for spreading)
- Fresh blackberries (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the instructions on the white cake mix box, adding in the required eggs, oil, and water. Stir 1 cup of white chocolate chips into the batter for added richness.
- Bake Cake: Grease a 9×13-inch baking pan and pour in the batter. Bake according to the package directions until a toothpick comes out clean. Let the cake cool completely.
- Make Filling: In a bowl, mix together the sweetened condensed milk and blackberry jam until combined.
- Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the cooled cake, allowing the filling to seep in and flavor the layers.
- Add Filling: Pour the blackberry and condensed milk mixture evenly over the cake, letting it soak into the holes as you pour.
- Prepare Ganache: In a saucepan, combine the fresh blackberries, granulated sugar, and water. Cook over medium heat until the mixture thickens, then strain out the seeds to get a smooth sauce. While the sauce is still hot, pour it over 1 cup of white chocolate chips and the heavy cream in a heatproof bowl. Stir until the ganache is smooth and glossy.
- Add Ganache: Pour the warm blackberry white chocolate ganache over the soaked cake, spreading gently to cover evenly.
- Decorate: Spread a layer of whipped cream over the ganache-covered cake. Finish by garnishing the top with fresh blackberries for a beautiful presentation before serving.
Notes
- Ensure the cake is completely cooled before poking holes and adding filling to prevent the cake from falling apart.
- For best flavor, use fresh blackberries in the ganache and as garnish.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- To make the cake mix from scratch, use a standard white cake recipe and fold in white chocolate chips.
