Description of this recipe: Indulge in the delightful fusion of sweet white chocolate and tart blackberries with this decadent White Chocolate Blackberry Poke Cake. A moist white cake is infused with a creamy blackberry filling and topped with a luscious blackberry-infused white chocolate ganache. It’s a visually stunning and incredibly flavorful dessert that’s perfect for special occasions or simply satisfying your sweet cravings.
Why you will love this recipe: This poke cake is more than just a dessert; it’s an experience. The tender crumb of the white cake, studded with melted white chocolate chips, provides a soft canvas for the burst of fruity blackberry flavor. The sweetened condensed milk and blackberry jam filling soaks into the cake, creating a moist and intensely flavorful interior. The crowning glory is the blackberry ganache, a silky smooth blend of white chocolate, heavy cream, and the vibrant essence of fresh blackberries. The combination of flavors and textures is simply irresistible, making it a crowd-pleaser that will leave everyone wanting more. Plus, the visual appeal of the cake, with its layers of color and fresh blackberry garnish, makes it a showstopper.
Introduction
Poke cakes are a beloved dessert tradition, known for their simplicity and ability to deliver intense flavor. The concept is ingenious: bake a cake, poke holes in it, and then fill those holes with a luscious mixture that saturates the cake from the inside out. This White Chocolate Blackberry Poke Cake takes the classic poke cake to a new level by incorporating the elegant sweetness of white chocolate and the vibrant tartness of blackberries.
The journey to this perfect poke cake starts with a moist and tender white cake, enhanced with melted white chocolate chips for an extra layer of sweetness. Once the cake is baked and cooled, the fun begins. The cake is generously poked with holes, creating pathways for the creamy blackberry filling to seep through. This filling, a simple yet effective blend of sweetened condensed milk and blackberry jam, infuses the cake with a rich, fruity flavor.
But the real star of the show is the blackberry ganache. This luscious topping is made by simmering fresh blackberries with sugar and water to create a concentrated berry sauce. This sauce is then strained and combined with white chocolate chips and heavy cream, resulting in a silky smooth ganache that perfectly complements the flavors of the cake and filling.
Finally, the cake is decorated with a generous layer of whipped cream and fresh blackberries, adding a touch of elegance and visual appeal. The result is a dessert that is both beautiful and delicious, a perfect combination of flavors and textures that will tantalize your taste buds and leave you craving more.
This White Chocolate Blackberry Poke Cake is surprisingly easy to make, making it a great option for both novice and experienced bakers. The recipe utilizes a boxed cake mix, which saves time and ensures a consistent result. However, the homemade blackberry ganache elevates the cake to gourmet status.
Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something delicious, this White Chocolate Blackberry Poke Cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will delight your senses.
Ingredients:
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water – usually specified on the box)
- 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 (store-bought or homemade)
Preparation:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly and rises properly. Ensure your oven rack is positioned in the center for optimal heat distribution.
Step 2: Prepare Cake Batter
In a large mixing bowl, prepare the white cake batter according to the package instructions. This typically involves combining the cake mix with eggs, oil, and water. Once the batter is smooth and well combined, gently fold in 1 cup of white chocolate chips. Make sure the white chocolate chips are distributed evenly throughout the batter.
Step 3: Bake Cake
Grease a 9×13-inch baking pan thoroughly. This prevents the cake from sticking and ensures easy removal after baking. You can use butter, cooking spray, or a combination of both. Pour the prepared cake batter into the greased pan and spread it evenly. Bake according to the package directions, which is usually around 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with a few moist crumbs, the cake is ready. Remove the cake from the oven and let it cool completely in the pan.
Step 4: Make Filling
While the cake is cooling, prepare the blackberry filling. In a medium-sized bowl, combine the sweetened condensed milk and blackberry jam. Mix well until the two ingredients are fully incorporated and the mixture is smooth and creamy. You can adjust the amount of blackberry jam to your preference, depending on how tart you want the filling to be.
Step 5: Poke Holes
Once the cake has cooled completely, use the handle of a wooden spoon or a similar utensil to poke holes all over the surface of the cake. Make sure to space the holes evenly and penetrate deep enough to allow the filling to seep through. The more holes you poke, the more flavor the cake will absorb.
Step 6: Add Filling
Pour the blackberry filling mixture over the poked cake, ensuring that it evenly coats the entire surface. Use a spatula or spoon to gently spread the filling and encourage it to seep into the holes. Allow the filling to soak into the cake for at least 30 minutes, or even longer for a more intense flavor.
Step 7: Prepare Ganache
While the filling is soaking into the cake, prepare the blackberry ganache. In a small saucepan, combine the fresh blackberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices, and the mixture has thickened into a sauce. This usually takes about 10-15 minutes. Once the sauce has thickened, strain it through a fine-mesh sieve to remove the seeds and pulp, leaving you with a smooth and vibrant blackberry sauce.
Step 8: Add Ganache
In a heat-safe bowl, place the white chocolate chips and heavy cream. Pour the hot blackberry sauce over the white chocolate chips and heavy cream. Let the mixture sit for a minute or two to allow the heat to melt the chocolate. Then, stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
Step 9: Add Ganache Over The Cake Pour the warm ganache over the top of the prepared cake. Gently spread the ganache so it coats the cake evenly.
Step 10: Decorate
Let the ganache set. You can put it in the fridge to speed it up. Spread whipped cream evenly over the cake. Arrange fresh blackberries on top of the whipped cream, creating a visually appealing and delicious decoration. Serve the cake immediately or chill it in the refrigerator for later enjoyment.
COOKING Rating:
- Ease of Cooking: Medium (Requires some steps and attention to detail, especially with the ganache)
- Taste: Excellent (Perfect balance of sweet and tart flavors)
- Presentation: Beautiful (Visually appealing with layers of color and fresh fruit)
Serving Suggestions:
- Serve chilled or at room temperature.
- Serve with a scoop of vanilla ice cream or a dollop of extra whipped cream.
- Garnish with a sprig of mint for added freshness.
- Pair with a glass of sweet dessert wine or a cup of coffee.
Tips:
- Use high-quality white chocolate for the best flavor in the ganache.
- If you don’t have fresh blackberries, you can use frozen blackberries, but thaw them completely and drain any excess liquid before using.
- For a richer ganache, use a higher percentage of white chocolate.
- If the ganache is too thick, add a tablespoon or two of warm heavy cream to thin it out.
- If the ganache is too thin, chill it in the refrigerator for a few minutes to thicken it up.
- To prevent the cake from sticking to the pan, grease it well with butter or cooking spray. You can also line the bottom of the pan with parchment paper.
- For a more intense blackberry flavor, add a tablespoon of blackberry liqueur to the filling.
- Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Prep Time:
- 20 minutes
Cook Time:
- 30 minutes (for the cake)
- 15 minutes (for the ganache)
Total Time:
- 1 hour 5 minutes (plus cooling and chilling time)
Nutritional Information:
(Estimates will vary depending on specific ingredients and serving size)
- Calories: Approximately 400-500 per serving
- Protein: 5-7 grams per serving
- Sodium: 200-300 mg per serving
Conclusion
This White Chocolate Blackberry Poke Cake is a dessert that is sure to impress. The combination of sweet white chocolate, tart blackberries, and creamy filling is simply irresistible. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something delicious, this cake is a perfect choice. The recipe is easy to follow, and the results are well worth the effort. So, go ahead and give it a try. You won’t be disappointed!
Q&A:
Q1: Can I use a different type of cake mix?
A1: Absolutely! While this recipe calls for a white cake mix, you can easily substitute it with a yellow cake mix or even a chocolate cake mix. The flavor profile will change, but the basic method remains the same. A lemon cake mix would also pair beautifully with the blackberries. Experiment and find what you like best!
Q2: Can I use a different type of jam for the filling?
A2: Yes, you can certainly use a different type of jam. Raspberry, strawberry, or even mixed berry jam would all be delicious alternatives. Just be sure to choose a jam that complements the white chocolate and the other flavors in the cake. You can even make your own jam if you’re feeling ambitious!
Q3: What if I don’t have fresh blackberries for the ganache?
A3: If you don’t have fresh blackberries, you can use frozen blackberries. Just be sure to thaw them completely and drain any excess liquid before using. You can also use blackberry preserves as a substitute, although the flavor may be slightly different. In a pinch, you could even use another type of berry, such as raspberries or blueberries, but the resulting ganache will have a different flavor profile.
Q4: How can I make the cake ahead of time?
A4: This cake is a great make-ahead dessert. You can bake the cake and prepare the filling a day or two in advance. Store the cake in an airtight container at room temperature. Store the filling separately in the refrigerator. The ganache is best made the day you plan to serve the cake, but you can store it in the refrigerator for up to 2 days. Reheat it gently before pouring it over the cake. Assemble the cake and decorate it just before serving.
Q5: What is the best way to store the leftover cake?
A5: To store the leftover cake, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. The cake will stay moist and delicious. Before serving, you can let the cake sit at room temperature for about 30 minutes to soften it slightly.
