Chocolate Ganache Poke Cake with Berries

Slice of chocolate ganache poke cake topped with whipped ganache, strawberries, blueberries and a chocolate drizzle on a white plate

Chocolate Ganache Poke Cake with Berries

This chocolate ganache poke cake with berries fills a fluffy white cake with rich chocolate ganache, then tops it with whipped ganache, whipped topping and fresh berries. An easy make-ahead dessert for any party.

4.6 from 8 votes

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Prep Time 30

Cook Time 26

Cooling & Chilling Time 3

Total Time 3 56

Course Cakes, Dessert, Desserts

Cuisine American

Servings servings

Calories 402 kcal

Equipment

Ingredients

1 18.25 ounce package white cake mix, prepared to package instructions plus the eggs, oil and water listed on the box (any standard 13 to 16 oz box works)
1 ½ cups chocolate chips semi-sweet
1 cup heavy whipping cream
3 cups mixed berries such as strawberries, blueberries and raspberries
8 ounces whipped topping thawed

Instructions

Prepare the cake mix according to the package directions and bake it in a greased 9x13-inch pan for the time listed on the box (usually 25 to 30 minutes), until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour.
Make the ganache: combine the chocolate chips and heavy whipping cream in a saucepan over medium-low heat. Stir constantly until the chips melt and the mixture is smooth, 4 to 5 minutes; don't let it boil. Remove from the heat and let it cool for 10 minutes.
Fill the cake with about ⅓ of the ganache. With a cake injector, push the tip halfway into the cake and squeeze gently as you pull it out, working in a grid about 1 inch apart. Without an injector, poke holes 1 inch apart with the handle of a wooden spoon or a skewer, then pour the ganache over the cake and nudge it into the holes.
Refrigerate the remaining ganache for about 30 minutes, stirring once, until it's cool and thick but not firm. Transfer it to the bowl of a stand mixer and whip on high speed for 2 to 3 minutes, until it's lighter in color and holds soft peaks.
Spread the whipped ganache evenly over the cake. Cover and refrigerate for 2 to 4 hours, until set.
Just before serving, spread the whipped topping over the ganache and scatter the berries on top. Cut into 12 squares and serve cold.

Notes

Cake injector: a stainless steel cupcake or pastry injector gives the most even filling. A turkey baster or a piping bag with a long filling tip also works.

Topping: for the look in the photos, skip the whipped topping and pile the berries right on the whipped ganache. Set aside 2 tablespoons of the warm ganache before chilling if you want to drizzle it over the berries.

Make ahead: the cake can be made through the whipped ganache layer up to 1 day ahead. Add the whipped topping and berries just before serving.

Storage: refrigerate leftovers, covered, for up to 4 days. Freeze the cake without the whipped topping and berries for up to 2 months.

Nutrition

Calories: 402kcalCarbohydrates: 59gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 318mgPotassium: 150mgFiber: 2gSugar: 39gVitamin A: 323IUVitamin C: 1mgCalcium: 140mgIron: 1mg

Nutrition details are an estimate, per serving.