White Poke Cake With Chocolate Ganache and Berries
A white poke cake that is filled with chocolate ganache and a chocolate ganache frosting. A colorful 4th of July cake or summer dessert to serve up.
Servings 24 slices of cake
Calories 330kcal
Equipment
Ingredients
- 1 18.25 box white cake mix (plus ingredients on the box)
- 1 1/2 cups chocolate chips
- 1 cup heavy whipping cream
- 3 cups mixed berries
- 8 ounces whipped cream (Optional)
Instructions
- In a bowl, you will mix up your cake mix as directed on the back of the box. Bake accordingly as well. Then place the cake to cool on a cooling rack.
- Take the back of a wooden spoon and poke holes all over the cake. This is where the ganache will soak into the cake.
- In a pan, you want to melt the chocolate chips and whipping cream on medium-low heat. Once it is melted, you have your chocolate ganache. I use a meat injector to pull up some of the chocolate ganache.
- Insert about 1/3 of the injector down into the cake and squeeze out some chocolate. Do this all over the cake making holes every little bit. This really makes the cake taste amazing.
- Refrigerate the remaining ganache, for 30 minutes. Then put the leftover ganache in a stand mixer and whip on high speed until it begins to thicken. It will give the ganache a thicker and fluffy consistency.
- Once your white poke cake is done, top with whipped cream, and fresh berries.
Nutrition
Serving: 1slice | Calories: 330kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 199mg | Fiber: 2g | Sugar: 29g