Chocolate Ganache Berry Poke Cake

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By: Jill Mills Posted: Jun 15, 2018 Updated: Mar 14, 2020

We have another delicious recipe today! This Chocolate Ganache Berry Poke Cake is going to be your new favorite. It’s full of rich chocolate and topped with whipped cream and fresh berries. Everyone that tries this poke cake falls in love!

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Chocolate Ganache Berry Poke Cake

Serves 12-15

Ingredients

• 1  (18.25 ounce) package white cake mix, prepared  to
• package instructions
• 1 ½  cups chocolate chips
• 1  cup heavy whipping cream
• 3  cups mixed berries
• 8-ounce whipped cream, thawed

Directions

1. Bake cake in 13×9 pan according  to package instructions.  Allow to cool.
2. Melt chocolate chips with heavy whipping cream on stovetop over medium low heat.  
3. Use a meat injector to insert 1/3 of  it into the cake by poking holes and squeezing chocolate into the cake.
4. Alternatively, you can poke holes with a wooden skewer or spoon and pour the chocolate ganache into the holes. The injector allows for a more even distribution.
5. Next, refrigerate  remaining chocolate ganache for about 30 minutes  to chill. Pour into a stand mixer mixing bowl and whip at high  speed until thickened. The whipped chocolate ganache will be lighter in color.
6. Spread  layer of  whipped chocolate ganache over the cake.   
7. Refrigerate for 2-4 hours.
8. Before serving, add a layer of whipped cream and 3 cups of fresh berries.

Chocolate Ganache Berry Poke Cake

This Chocolate Ganache Berry Poke Cake is going to be your new favorite. It’s full of rich chocolate and topped with whipped cream and fresh berries. Everyone that tries this poke cake falls in love!

Servings: 12 servings

Prep: 10 mins

Cook: 10 mins

Chil: 2 hrs 28 mins

Total: 2 hrs 48 mins

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Ingredients

  

1x2x3x

• ▢ 1 box white cake mix, prepared to package directions 18.25 ounce
• ▢ 1 ½ cups chocolate chips
• ▢ 1 cup heavy whipping cream
• ▢ 3 cups mixed berries
• ▢ 8- ounce whipped cream thawed

Instructions

• Bake cake in 13x9 pan according to package instructions. Allow to cool.
• Melt chocolate chips with heavy whipping cream on stovetop over medium low heat.
• Use a meat injector to insert 1/3 of it into the cake by poking holes and squeezing chocolate into the cake.
• Alternatively, you can poke holes with a wooden skewer or spoon and pour the chocolate ganache into the holes. The injector allows for a more even distribution.
• Next, refrigerate remaining chocolate ganache for about 30 minutes to chill. Pour into a stand mixer mixing bowl and whip at high speed until thickened. The whipped chocolate ganache will be lighter in color.
• Spread layer of whipped chocolate ganache over the cake.
• Refrigerate for 2-4 hours.
• Before serving, add a layer of whipped cream and 3 cups of fresh berries.

Nutrition

Calories: 410kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 323mg | Potassium: 90mg | Fiber: 2g | Sugar: 37g | Vitamin A: 490IU | Vitamin C: 1.2mg | Calcium: 156mg | Iron: 1.2mg

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