Chocolate Duo Poke Cake
Prep Time
Porties
Serveert 16
Niveau
Easy
If you love rich, chocolatey desserts with a surprise twist, you’re going to be obsessed with this chocolate poke cake with ganache and strawberries! This is not your average chocolate cake — it’s super moist, filled with silky white chocolate ganache, topped with a luxurious milk chocolate ganache layer, and finished off with fresh strawberries and KitKat pieces for that perfect crunch.
Whether you’re looking for an easy chocolate cake recipe for a party, a show-stopping dessert for guests, or just a treat-yourself weekend bake, this chocolate poke cake ticks all the boxes. It’s simple to make, full of flavor, and absolutely stunning once sliced. Plus, the combination of cocoa powder, creamy ganache, and juicy strawberries gives it that irresistible bakery-style finish right from your own kitchen!
Ingrediënten
Bakvorm 28 cm x 18 cm
Let the cake cool before poking holes or adding ganache.
Don’t skip sifting the dry ingredients for a smoother batter.
Use a toothpick to test doneness.
If you love rich, chocolatey desserts with a surprise twist, you’re going to be obsessed with this chocolate poke cake with ganache and strawberries! This is not your average chocolate cake — it’s super moist, filled with silky white chocolate ganache, topped with a luxurious milk chocolate ganache layer, and finished off with fresh strawberries and KitKat pieces for that perfect crunch.
Whether you’re looking for an easy chocolate cake recipe for a party, a show-stopping dessert for guests, or just a treat-yourself weekend bake, this chocolate poke cake ticks all the boxes. It’s simple to make, full of flavor, and absolutely stunning once sliced. Plus, the combination of cocoa powder, creamy ganache, and juicy strawberries gives it that irresistible bakery-style finish right from your own kitchen!
Stappenplan
1 Put the cocoa powder, flour, and baking powder in a separate bowl. Mix well. |
2 Whisk the eggs with the brown sugar, vanilla sugar, and salt until combined. Add the sunflower oil and water, and mix together. Sift in the dry ingredients from the previous step and mix well. |
3 Pour the batter into a well-greased baking tin. Place the chocolate cake in a preheated oven at 160 °C (320 °F) for about 40 to 50 minutes. The cake is ready when a toothpick inserted in the center comes out dry. Let the cake cool to room temperature. |
4 Pour 40 grams of heavy cream into a small saucepan and heat it almost to a boil. Remove the pan from the heat and add the chopped white chocolate (100 grams). Let it sit for a minute, then stir until smooth. |
5 Make holes in the cake using the back of a wooden spoon or any round utensil. Fill a piping bag with the white ganache, snip off the tip, and fill the holes in the cake. Cover the cake and place it in the fridge for 30 minutes. |
6 Pour 85 grams of heavy cream into a saucepan and heat almost to a boil. Remove from the heat and add the chopped milk chocolate (200 grams). Let it sit for a minute, then stir until smooth. |
7 Pour the ganache over the cake, spreading it evenly, and let it set. |
8 Once the ganache is firm, cut the cake into squares. Garnish the poke cake with fresh strawberry pieces and KitKat chunks. |
