Sacher Poke Cake
Satisfy your sweet tooth with our Sacher Poke Cake recipe! This delightful chocolate cake with apricot filling is a must-try for dessert lovers.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 cup hot water
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup apricot preserves (for poking and topping)
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Topping:
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
Bake the Cake:
- Preheat your oven according to the cake mix instructions (usually 350°F/175°C).
- Prepare the chocolate cake batter as directed on the box.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake for the time specified on the box, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool for 10-15 minutes.
Prepare the Poke Mixture:
- In a small bowl, whisk together the hot water, granulated sugar, and cocoa powder until smooth.
- Stir in the apricot preserves until well combined.
Poke the Cake:
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
- Slowly pour the cocoa-apricot mixture over the cake, making sure it seeps into the holes.
Make the Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth.
Assemble the Cake:
- Spread the ganache evenly over the top of the cake.
- If desired, top with whipped cream and chocolate shavings.
- Refrigerate the cake for at least 1-2 hours to allow the flavours to meld and the ganache to set.