Description
This White Chocolate Blackberry Poke Cake is a decadent dessert that combines a moist white cake base with a luscious blackberry filling, smooth white chocolate ganache, and a topping of whipped cream and fresh blackberries. Perfect for berry lovers, ideal for celebrations or a special treat.
Ingredients
- 1 box white cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 cup blackberry jam
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup white chocolate chips (for ganache)
- 1/2 cup heavy cream
- Whipped cream (for spreading)
- Fresh blackberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare white cake mix according to package instructions; stir in 1 cup white chocolate chips.
- Pour batter into greased 9×13-inch pan and bake as directed. Cool completely.
- Mix sweetened condensed milk and blackberry jam. Set aside.
- Poke holes evenly over cooled cake using handle of wooden spoon.
- Pour condensed milk and jam mixture over cake, letting it seep into holes.
- Cook blackberry sauce: combine blackberries, sugar, and water in a saucepan over medium heat until thickened; strain to remove solids.
- Pour hot sauce over white chocolate chips with heavy cream, stirring until smooth to make ganache.
- Pour ganache evenly over soaked cake.
- Spread whipped cream over ganache and garnish with fresh blackberries.
Notes
- Ensure cake is fully cooled before poking holes to prevent crumbling.
- Frozen blackberries can be used for sauce; thaw and drain first.
- Reduce blackberry sauce slightly for more intense flavor.
- Refrigerate cake up to 3 days; bring to room temperature before serving.
- Stir ganache gently to maintain gloss; avoid overheating chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American