Chocolate Blackberry Poke Cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake Ingredients:

1 box (15.25 oz) white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup of white chocolate chips (optional)
Blackberry Filling Ingredients:
2 cups (300g) fresh or frozen blackberries
1/4 cup (50g) granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp lemon juice
White Chocolate Ganache/Pudding Ingredients:
1 cup white chocolate chips
½ cup heavy cream
1 package of white chocolate pudding mix
Topping Ingredients:
1 cup whipped cream or whipped topping
Fresh blackberries and raspberries for garnish
White chocolate shavings (optional)

Instructions:

1. Bake the Cake:
Prepare the white cake mix according to the package instructions, adding white chocolate chips if desired. Pour into a greased 9×13 inch baking dish and bake as directed. Let it cool for 15-20 minutes.
2. Make the Blackberry Sauce:
In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Poke Holes:
Use the end of a wooden spoon to poke holes all over the cake.
4. Add Blackberry Filling:
Pour the blackberry sauce over the cake, allowing it to soak into the holes.
5. Prepare White Chocolate Ganache/Pudding:
Heat white chocolate chips and heavy cream in a microwave until smooth, or prepare white chocolate pudding mix with milk until thickened.
6. Add White Chocolate Layer:
Pour the ganache or pudding over the blackberry-soaked cake and spread evenly.
7. Chill:
Refrigerate the cake for at least 2 hours to allow the ganache and blackberry sauce to set.
8. Top and Garnish:
Spread whipped topping over the chilled cake. Garnish with fresh blackberries, raspberries, and white chocolate shavings.
This recipe combines the rich flavors of white chocolate with juicy blackberries, resulting in a moist and delicious cake, suitable for any occasion.