Featured Recipe
Black Forest Poke Cake Twist
By Kate
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Dark chocolate cake base with rich cherry filling soaked in fudge sauce plus a light whipped cream layer topped with fresh fruit and chocolate chips. Uses sour cream instead of buttermilk for moisture and almond extract swaps vanilla for a nutty depth. Slightly longer bake time to firm edges with visual cues over exact minutes. Fudge topping replaced by homemade ganache for thicker, less sweet consistency. Cherry filling doubled for juicier pockets yet balanced with fresh berries on top. Poking method explained to avoid cake collapse. Chill times emphasized for clean slices and flavor melding.
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Prep:
15 min
Cook:
30 min
Total:
50 min
Serves:
12 servings
cake
dessert
chocolate
cherry
whipped cream
Introduction
Deep, dark chocolate, but not sickly sweet. The crumb holds moisture without sogging—good structure thanks to sour cream swapping in for buttermilk; keeps it tender but stable. Cherry pie filling layering with whipped cream—and that quick ganache—not your standard fudge topping but thicker and less sugary. Poke holes method critical, helps sauce seep but keeps cake intact. Watch the baking cues—edges pulling away, slight spring back under finger means done; toothpick stays mostly clean with moist crumbs. Chill time isn’t optional; sets the ganache in pockets, firms whipped layer. Skip the vanilla, hit almond extract for a subtle nutty note balancing richness. Chocolate chips scattered on top aren’t just decoration—add texture contrast. This thing holds shape, slices clean, and tastes fully layered. No soggy mess here.
Ingredients
About the ingredients
Dark chocolate cake mix as base but swapping sour cream for buttermilk—sour cream adds fat and tang, helps keep crumb tender yet sturdy. Almond extract instead of vanilla—adds deeper, nutty undertone that pairs well with cherry and chocolate. Cherry pie filling doubled but poured gently over whipped cream to keep topping from sinking or making it mushy. Ganache replaces fudge topping—two ingredients, easy and yields richer finish without cloying sweetness or runny puddles. Mini chocolate chips on top not mandatory but add bite contrast and melt slowly in mouth. If you can’t find whipped topping, chilled heavy cream whipped stiff works, but spread right before serving for best volume retention.
Method
Technique Tips
Start by preheating properly and greasing pan well to avoid sticking—shortening preferred over spray for even crust. Mixing—don’t overbeat or cake turns tough; thick and a bit lumpy batter is normal for devil’s food. Baking times vary—watch for edges and spring-back touch test rather than timer fixation. Poking—use wooden tools, steady hand, holes close enough to soak but spaced to avoid cake collapse. Ganache swirling over warm cake gives seepage in holes but don’t over-mix or ganache pools unevenly. Cooling times matter: warm cake and ganache combo needs fridge to set—buffer between warm and cold prevents whipped topping meltdown. Spread whipped cream gently; torn cake makes presentation messy. Topping with fruit and chips last step—keeps fresh texture intact. Clean serrated knife for slices, wipe blade between cuts to avoid ragged edges. Good knives and patience make all the difference.
Chef's Notes
- 💡 Preheat, very important. Cream shortening in pan. Use butter. Uniform crust. Work gentle. No rush.
- 💡 Watch the batter, thick but mix carefully. No overbeating. It will be slightly lumpy. Perfect for moist crumb.
- 💡 Poking holes crucial, use wooden sticks. Even spacing 2 inches apart. Don’t break crust but deep enough.
- 💡 Chill time significant. Refrigerate well. Ganache needs that time to seep, meld flavors. Texture changes.
- 💡 Fruit layering at the end. Add fresh cherries or berries last. Keeps them vibrant. Presentation counts.
Kitchen Wisdom
Can I use different fruits?
Yes, options like blueberries or strawberries work. Adjust syrup amount though. Fruit must balance sweetness.
Will cake hold if I skip chilling?
Not recommended. Whipped topping may sag. Stability compromised without cooling.
What if ganache is too thick?
Just microwave for short burst. Stir until manageable. Easier to spread.
Storage method?
Keep chilled, airtight. Lasts few days but freshness fades. For longer, freeze before adding toppings.
