Black Forest Poke Cake
Black Forest Poke Cake
Ingredients
For the Cake
- 1 box chocolate cake mix, plus ingredients called for on box
For the Cherry Compote
- 1 can cherry pie filling, (15 oz)
- 1/2 cup kirsch, (cherry liqueur)
For the Mascarpone Cream
- 1 cup heavy cream
- 8 ounces mascarpone
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- as needed chocolate shavings
Instructions
- 1
Prepare and bake one box of chocolate cake mix according to the package directions until cooked through. This typically takes about 30 minutes.
⏱️ 30 min•🌡️ 350
- 2
Allow the baked chocolate cake to cool completely on a wire rack. This will take approximately 60 minutes.
⏱️ 60 min
- 3
Once cooled, use the back of a wooden spoon or another round utensil to poke holes evenly across the entire surface of the chocolate cake.
⏱️ 5 min
- 4
In a medium-sized bowl, combine the entire 15 ounce can of cherry pie filling with 1/2 cup of kirsch (cherry liqueur). Stir the mixture well to ensure the kirsch is fully incorporated.
⏱️ 5 min
- 5
Pour the prepared cherry compote evenly over the poked chocolate cake, ensuring that the liquid mixture seeps into all the holes.
⏱️ 5 min
- 6
Place the cake in the refrigerator and allow it to chill for approximately 30 minutes. This step helps the cake absorb the cherry compote and cool down.
⏱️ 30 min
- 7
In a large mixing bowl, combine 1 cup of heavy cream, 8 ounces of mascarpone cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract.
⏱️ 5 min
- 8
Using an electric mixer, whip the mascarpone cream mixture on a medium-high speed until it becomes light, fluffy, and forms stiff peaks.
⏱️ 5 min
- 9
Carefully spread the whipped mascarpone cream evenly over the top of the chilled, cherry-soaked chocolate cake.
⏱️ 5 min
- 10
Sprinkle a generous amount of chocolate shavings over the mascarpone cream layer to finish the cake.
⏱️ 5 min
- 11
The Black Forest Poke Cake is now ready to be sliced and served.
Kitchen Tools
Nutrition Facts (per serving)
Black Forest Poke Cake
For the Cake
- 1 box chocolate cake mix, plus ingredients called for on box
For the Cherry Compote
- 1 can cherry pie filling, (15 oz)
- 1/2 cup kirsch, (cherry liqueur)
For the Mascarpone Cream
- 1 cup heavy cream
- 8 ounces mascarpone
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- as needed chocolate shavings
Instructions
- 1
Prepare and bake one box of chocolate cake mix according to the package directions until cooked through. This typically takes about 30 minutes.
⏱️ 30 min•🌡️ 350 - 2
Allow the baked chocolate cake to cool completely on a wire rack. This will take approximately 60 minutes.
⏱️ 60 min - 3
Once cooled, use the back of a wooden spoon or another round utensil to poke holes evenly across the entire surface of the chocolate cake.
⏱️ 5 min - 4
In a medium-sized bowl, combine the entire 15 ounce can of cherry pie filling with 1/2 cup of kirsch (cherry liqueur). Stir the mixture well to ensure the kirsch is fully incorporated.
⏱️ 5 min - 5
Pour the prepared cherry compote evenly over the poked chocolate cake, ensuring that the liquid mixture seeps into all the holes.
⏱️ 5 min - 6
Place the cake in the refrigerator and allow it to chill for approximately 30 minutes. This step helps the cake absorb the cherry compote and cool down.
⏱️ 30 min - 7
In a large mixing bowl, combine 1 cup of heavy cream, 8 ounces of mascarpone cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract.
⏱️ 5 min - 8
Using an electric mixer, whip the mascarpone cream mixture on a medium-high speed until it becomes light, fluffy, and forms stiff peaks.
⏱️ 5 min - 9
Carefully spread the whipped mascarpone cream evenly over the top of the chilled, cherry-soaked chocolate cake.
⏱️ 5 min - 10
Sprinkle a generous amount of chocolate shavings over the mascarpone cream layer to finish the cake.
⏱️ 5 min - 11
The Black Forest Poke Cake is now ready to be sliced and served.