Kitchen Fun With My 3 Sons

Chocolate Ganache Berry Poke Cake

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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!

Chocolate Ganache Berry Poke Cake

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

Chocolate Ganache Berry Poke CakeChocolate Ganache Berry Poke CakeDirections

  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

 
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
Instructions
  1. Bake cake in 13x9 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 ⅓ 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.

More Delicious Poke Cake Recipes

S’Mores Poke Cake

Blueberry Poke Cake

Pineapple Poke Cake

Oreo Poke Cake

Boston Cream Pie Poke Cake