Cherry Chocolate Chip Poke Cake With Dark Chocolate Ganache Swirl

Get ready to experience a dessert that’s as stunning as it is delicious! This Cherry Chocolate Chip Poke Cake with Dark Chocolate Ganache Swirl is a showstopper, perfect for birthdays, celebrations, or simply a luxurious treat. The moist, cherry-studded cake is infused with a rich dark chocolate ganache that seeps into every bite, creating a symphony of flavors and textures. Topped with a vibrant cherry glaze and crunchy toasted almonds, this cake is a true masterpiece. Let’s dive into the ingredients you’ll need to create this unforgettable dessert!

What You’ll Need

200 g (7 oz) All-Purpose Flour: The foundation of our cake! All-purpose flour provides the perfect structure. Make sure to have a little extra on hand for dusting the pan to prevent sticking.
200 g (7 oz) Granulated Sugar: Adds sweetness and helps create a tender crumb. Using granulated sugar ensures the sugar crystals dissolve properly during mixing.
1 tsp (5 g) Baking Powder: Our leavening agent! Baking powder creates air bubbles, resulting in a light and fluffy cake.
¼ tsp (1 g) Fine Sea Salt: Enhances the flavors of the other ingredients and balances the sweetness. Fine sea salt dissolves easily and distributes evenly.
120 ml (½ cup) Vegetable Oil: Keeps the cake incredibly moist. Vegetable oil has a neutral flavor, allowing the cherry and chocolate flavors to shine.
2 Large Eggs, Room Temperature: Provide structure, richness, and help bind the ingredients together. Room temperature eggs emulsify better, creating a smoother batter.
120 ml (½ cup) Whole Milk (or Oat Milk): Adds moisture and helps create a tender crumb. Whole milk provides richness, but oat milk is a great dairy-free alternative.
1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile. Using alcohol-free vanilla ensures it’s suitable for all.
100 g (3½ oz) Halal-Certified Dark Chocolate Chips: Adds pockets of intense chocolate flavor throughout the cake. Halal-certified ensures it meets specific dietary requirements.
150 g (5⅓ oz) Fresh Cherries, Pitted and Halved: The star of the show! Fresh cherries provide a burst of juicy sweetness. Pitting and halving them ensures they distribute evenly throughout the batter.
150 g (5½ oz) Halal-Certified Dark Chocolate (70 % Cocoa) for Ganache: Creates a rich and decadent ganache. 70% cocoa provides a balanced flavor – not too bitter, not too sweet. Halal-certified ensures it meets specific dietary requirements.
100 ml (⅓ cup + 1 tbsp) Heavy Cream (or Coconut Cream): Used to create a smooth and luscious ganache. Heavy cream provides richness, while coconut cream is a fantastic dairy-free alternative.
1 tbsp (15 ml) Honey (optional, for shine): Adds a subtle sweetness and a beautiful glossy sheen to the ganache.
200 g (1 cup) Pitted Cherries for Glaze: Forms the base of our vibrant cherry glaze. Pitting them ensures a smooth glaze.
50 g (¼ cup) Granulated Sugar (for glaze): Sweetens the cherry glaze and helps it thicken.
1 tbsp (15 ml) Fresh Lemon Juice: Adds a touch of brightness and acidity to the cherry glaze, balancing the sweetness.
30 g (¼ cup) Sliced Almonds, Toasted: Provides a delightful crunch and nutty flavor. Toasting the almonds enhances their flavor and texture.
Fresh Mint Leaves for Garnish (optional): Adds a pop of color and freshness.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

Oat Milk for Whole Milk: A great dairy-free alternative that maintains moisture.
Coconut Cream for Heavy Cream: Another excellent dairy-free option for the ganache.
Almond Extract for Vanilla Extract: If you’re out of vanilla, a tiny drop of almond extract can add a lovely flavor.

Poke Cake Perfection: A Step-by-Step Guide

Prepare the Cake Pan: Begin by preheating your oven to 175°C (350°F). Thoroughly grease a 23cm (9-inch) round cake pan. This prevents the cake from sticking. Then, line the bottom with a circle of parchment paper – this ensures easy removal. Lightly dust the sides of the pan with flour; tap out any excess. This creates a barrier and helps the cake rise evenly.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent cake texture.
Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, eggs (at room temperature – this helps them emulsify better), whole milk (or oat milk for a dairy-free option), and vanilla extract. Beat these ingredients together until they are smooth and well combined.
Combine Wet and Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Stir just until everything is incorporated. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
Fold in Cherries and Chocolate: Gently fold in the dark chocolate chips and halved cherries. Folding, rather than stirring, helps to distribute the cherries and chocolate evenly without breaking them down or overmixing the batter.
Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully baked.
Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling in the pan prevents the cake from breaking apart while it’s still warm and delicate.
Make the Dark Chocolate Ganache: While the cake cools, prepare the ganache. Place the halal-certified dark chocolate (70% cocoa) and heavy cream (or coconut cream) in a heat-proof bowl. Melt the chocolate and cream together using a bain-marie (a bowl set over simmering water) or in the microwave in 20-second intervals, stirring after each interval, until smooth. Stir in honey if desired for extra shine. Allow the ganache to cool to a pourable but thick consistency.
Poke the Cake: Once the cake is completely cool, use a thin skewer or a cake poke tool to create a grid of holes across the cake surface, about 2cm (¾ inch) apart. Press the skewer just deep enough to reach the interior of the cake.
Drizzle with Ganache: Slowly drizzle the warm ganache over the poked cake, allowing it to seep into the holes. Rotate the pan to ensure even distribution. Let the cake sit for 15 minutes to allow the ganache to set into beautiful ribbons.
Prepare the Cherry Glaze: In a small saucepan, combine the pitted cherries, sugar, and lemon juice. Simmer for 5-7 minutes, stirring occasionally, until the fruit softens and the mixture thickens. Blend with an immersion blender (or mash with a fork) and strain through a fine sieve for a smooth glaze. Set aside to cool slightly.
Glaze and Garnish: Place the cake on a serving plate. Drizzle the cherry glaze in a decorative spiral over the top, allowing it to pool at the edges. Scatter toasted almond slices over the glaze and garnish with fresh mint leaves, if desired.

The Science Behind the Poke: Why This Cake Works

The magic of a poke cake lies in its ability to absorb flavor directly into its core. By creating those little holes, we dramatically increase the surface area for the ganache to penetrate. This isn’t just about aesthetics; it’s about infusing every bite with rich, dark chocolate goodness. The ganache, being a relatively thin liquid when warm, is able to travel through the cake’s structure, creating those signature ribbons. The cooling process then sets the ganache, locking in the flavor and creating a delightful textural contrast.

Cherry Selection and Ripeness

Choosing the right cherries is key to maximizing the flavor of this cake. Fresh, ripe cherries are best, as they have a natural sweetness and juiciness that complements the dark chocolate beautifully. Look for cherries that are firm, plump, and have a deep, rich color. If fresh cherries aren’t in season, you can use frozen cherries, but be sure to thaw them completely and drain off any excess liquid before adding them to the batter and glaze. This prevents the cake from becoming soggy.

Ganache Consistency: Finding the Sweet Spot

The consistency of the ganache is crucial for achieving the desired effect. You want it to be pourable enough to seep into the holes, but thick enough to create distinct ribbons. If the ganache is too thin, it will simply run off the cake. If it’s too thick, it won’t penetrate the holes effectively. The key is to let it cool slightly after melting, stirring occasionally, until it reaches a smooth, glossy consistency.

Storing Your Cherry Chocolate Chip Poke Cake

This cake is best enjoyed fresh, but it can be stored covered at room temperature for up to two days. If you live in a warm climate, you may want to store it in the refrigerator to prevent the ganache from melting. When storing, make sure the cake is well-covered to prevent it from drying out. A cake dome or airtight container works best.

Frequently Asked Questions

Can I use different types of chocolate?

Yes, you can experiment with different types of chocolate for the ganache. Milk chocolate will result in a sweeter, milder flavor, while a higher percentage cocoa dark chocolate will provide a more intense chocolate experience.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for baking and contains xanthan gum for best results.

Can I use a different fruit instead of cherries?

Absolutely! Raspberries, strawberries, or even blueberries would be delicious alternatives.

Final Thoughts

This Cherry Chocolate Chip Poke Cake with Dark Chocolate Ganache Swirl is a show-stopping dessert that’s surprisingly easy to make. The combination of sweet cherries, rich dark chocolate, and a moist, tender cake is simply irresistible. Don’t forget to save this recipe to Pinterest so you can bake it again and again! [Pinterest Save Button/Link]