white chocolate blackberry poke cake

Olvin

3 min read

·

24-01-2025

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This white chocolate blackberry poke cake is the perfect blend of creamy white chocolate, juicy blackberries, and a moist, fluffy cake. It's a showstopper dessert that's surprisingly easy to make, perfect for any occasion, from casual weeknight gatherings to elegant dinner parties. This recipe elevates the classic poke cake to new heights with its sophisticated flavor profile and stunning presentation.

Why This Recipe Works

This recipe isn't your average poke cake. We've focused on creating a truly decadent experience by using high-quality ingredients and paying attention to the details. Here's what sets it apart:

• Perfectly Moist Cake: The secret to a truly moist cake lies in the perfect balance of wet and dry ingredients. This recipe ensures a tender crumb that's both light and satisfying.
• Bursting Blackberry Flavor: Fresh blackberries provide a vibrant tartness that beautifully complements the rich sweetness of the white chocolate.
• Creamy White Chocolate Ganache: We've crafted a luscious white chocolate ganache that's smooth, decadent, and the perfect finishing touch. It melts beautifully in your mouth, adding a layer of luxurious texture.
• Easy Poke Cake Method: The "poke" method simplifies the process, allowing for easy distribution of the delicious ganache throughout the cake. No complicated frosting techniques needed!

Ingredients You'll Need

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee

For the Blackberry Filling:

• 2 cups fresh blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

For the White Chocolate Ganache:

• 1 cup heavy cream
• 12 ounces white chocolate, finely chopped

Instructions: Step-by-Step Guide

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

2. Make the Blackberry Filling: While the cake is baking, gently combine the blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blackberries soften and release their juices (about 5-7 minutes). Let cool completely.

3. Create the Poke Holes: Once the cake has cooled slightly, use a wooden spoon or dowel to poke holes evenly across the surface. Don't poke all the way through to the bottom of the pan.

4. Prepare the Ganache: In a medium heatproof bowl, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped white chocolate. Let it sit for a few minutes, then whisk until smooth and creamy.

5. Assemble the Cake: Pour the cooled blackberry filling over the poked cake, allowing it to settle into the holes. Slowly pour the white chocolate ganache over the top of the blackberries, allowing it to drip down the sides.

6. Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the ganache to set. Serve chilled and enjoy!

Tips for Success

• Use fresh, high-quality blackberries for the best flavor.
• Don't overmix the cake batter; overmixing can result in a tough cake.
• Let the cake cool completely before poking holes to prevent the cake from crumbling.
• If your ganache is too thick, you can add a teaspoon or two of heavy cream to thin it out.
• Garnish with fresh blackberries and a dusting of powdered sugar before serving for an extra touch of elegance.

Variations

• Add Chocolate Chips: Fold in ½ cup of semi-sweet chocolate chips into the cake batter for an extra chocolatey treat.
• Use Different Berries: Substitute raspberries or blueberries for the blackberries.
• Add Nuts: Sprinkle chopped pecans or walnuts over the top of the cake before adding the ganache.

This white chocolate blackberry poke cake is a delightful dessert that's sure to impress. The combination of flavors and textures is simply irresistible! Enjoy!