Ultra Moist Chocolate Poke Cake with Ganache
Decadent chocolate cake pierced and soaked with rich ganache glaze then topped with crushed pistachios. Easy poke technique ensures impossibly moist crumb in every bite. Perfect for gatherings.
Equipment
- 1 | 9x13 Baking Dish | greased |
- 1 | Mixing bowl | large
- 1 | Whisk | for batter |
- 1 | Saucepan | for heating cream |
- 1 | Wooden Skewer | for poking holes |
- 1 | Offset Spatula | for spreading glaze |
Ingredients
- 1 | box | chocolate cake mix | |
- 3 | | eggs | large |
- 1 | cup | vegetable oil | |
- 1 | cup | water | |
- 8 | oz | heavy cream | |
- 12 | oz | semi-sweet chocolate | chopped |
- 0.25 | cup | chopped pistachios | for garnish |
Instructions
- Combine cake mix, eggs, oil, and water; whisk until smooth.
- Pour batter into greased 9x13 dish and bake at 350°F for 30 minutes.
- Poke holes 1 inch apart across entire cake surface with skewer.
- Heat cream until simmering; pour over chocolate and stir until smooth.
- Pour warm ganache over poked cake and spread evenly.
- Refrigerate for 2 hours to set glaze and meld flavors.
- Cut into 12 squares using hot knife for clean edges.
- Sprinkle with chopped pistachios before serving.
- Tip: Poke holes deeply but do not touch bottom of pan.
- Tip: Pour ganache while warm for best absorption into cake.
Notes
Store refrigerated up to 5 days covered tightly
Do not freeze as ganache weeps upon thawing
Use quality chocolate for smoothest ganache texture
Chill adequately before cutting to prevent crumbling
Do not freeze as ganache weeps upon thawing
Use quality chocolate for smoothest ganache texture
Chill adequately before cutting to prevent crumbling