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Black Forest Poke Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Black Forest Poke Cake is a delightful twist on the classic dessert, combining moist chocolate cake with cherry pie filling, sweetened condensed milk, and luscious whipped cream. The cake is poked with holes to allow the cherry mixture and condensed milk to soak in, creating a rich and flavorful treat topped with chocolate shavings and optional maraschino cherries. Perfect for any occasion, this recipe is easy to make and sure to impress.

Ingredients

Scale

For the Cake

  • 1 box chocolate cake mix (plus ingredients listed on the package)

Filling and Topping

  • 1 can (21 oz) cherry pie filling
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup chocolate shavings or chocolate curls
  • Maraschino cherries for garnish (optional)

Instructions

  1. Preheat and Bake Cake: Preheat your oven according to the instructions on the chocolate cake mix package. Prepare the cake batter as directed, then pour it into a greased 9×13-inch pan and bake fully as per package directions.
  2. Cool the Cake: Remove the baked cake from the oven and allow it to cool for about 10 minutes to make it easier to handle for the next step.
  3. Poke Holes: Using the handle of a wooden spoon, poke holes evenly all across the surface of the cake. This helps the fillings absorb well into the cake.
  4. Mix and Spread Cherry Filling: In a small bowl, combine the cherry pie filling with vanilla extract. Evenly spread this cherry mixture over the entire surface of the cake, pushing it gently to seep into the poked holes.
  5. Pour Sweetened Condensed Milk: Slowly pour the can of sweetened condensed milk over the cake, ensuring it soaks through the holes and distributes evenly.
  6. Refrigerate: Cover the cake with plastic wrap or foil and refrigerate for at least 1 hour. This allows the flavors to meld and the cake to absorb the fillings properly.
  7. Whip Cream: In a large mixing bowl, beat the heavy whipping cream and powdered sugar using an electric mixer until stiff peaks form, creating a fluffy whipped cream.
  8. Top Cake with Whipped Cream: Spread the whipped cream evenly over the chilled cake, covering it completely for a smooth, creamy layer.
  9. Add Final Garnish: Sprinkle chocolate shavings or curls generously over the top of the whipped cream. Garnish with maraschino cherries if desired for an extra pop of color and flavor.
  10. Serve and Enjoy: Cut into squares and serve the cake chilled for the best taste and texture. Enjoy this rich and fruity Black Forest dessert!

Notes

  • Make sure the cake is cooled slightly before poking holes to prevent crumbling.
  • Refrigerating the cake for at least one hour helps the flavors blend and keeps the dessert moist.
  • You can substitute fresh cherries or cherry preserves if cherry pie filling is unavailable.
  • For a lighter version, use reduced-fat whipped cream or cool whip instead of heavy whipping cream.
  • Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler if store-bought shavings are not available.

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Find it online: https://speedydinnerrecipes.com/black-forest-poke-cake-recipe/