It was an unbelievable experience to partner with Princess Cruises for this post and share my experience and inspired recipe. All opinions expressed our my own.
Black Forest Poke Cake a rich chocolate-fudge cake made with homemade hot fudge, topped with cherry filling and whipped cream; then garnished with chocolate shavings. This chocolate cherry torte will melt in your mouth, as you try to savor every single gooey fudge bite.
I have never been much of a cherry fan. The only thing that I really ever liked with cherries were Shirley Temples the infamous kiddie drink. That was until I cruised along the Mexican Riveria aboard the Ruby Princess.
You see I love chocolate. Obsessed more like it. And anything that is covered, drenched or soaked in any sort of chocolate sauce or shell I am all for it. So naturally when I hit up the Internal Cafe aboard the cruise and saw chocolate cake. I was so beyond excited. I had planned to hit this place up multiple times a day. But sadly and well, thankfully this cake wasn’t featured all the time. Had it been there every day – every hour not sure I would have been able to fit into my evening attire.
Chocolate was not hard to come by on the Ruby Princess and just yet another reason, this cruise was a dream. The night of the chef’s tasting we had the most amazing chocolate spread, one my daughters would have gushed over for years all because of the chocolate high-heel.
So when I came home and started dreaming of chocolate cake, I knew I had to make one similar. That is when I got out the cookbook that Princess Cruises gave us. The book is called, Courses – A Culinary Journey. In this cook book there is a recipe for Black Forest Gateau and it was calling my name. But as I read over the recipe, I knew I was going to have to simplify, like a lot and be able to throw something together for dessert that night. I was inspired by this Black Forest Gateau that I just went with the first thing that came to mind…a poke cake.
Poke cakes are never dry and are always a crowd pleaser. So I took a simple Devil’s Food Cake, poked holes and added in my homemade Best Ever Hot Fudge Sauce. Topped that with some amazing cherry pie filling and whipped cream. Of course I garnished with some chocolate shavings just adding to this already chocolate al a mode dream.
So while I continue to dream about my time on the Ruby Princess and the warm breeze brushing up against my face as I sat on my balcony and ate chocolate cake. I now know I can make something just as good, this Black Forest Poke Cake. And as for me and cherries we now have a love (not hate) relationship. XOXO San
- 1 box Devil's Food Cake mix + ingredients to make the cake per package directions
- Hot Fudge Sauce
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 2 tablespoons vanilla extract
- 1 can cherry pie filling
- 3 cups whipped topping (Cool Whip) or homemade whipped cream
- Chocolate shavings
- Optional, fresh or canned cherries
Prepare & bake cake according to package directions.
Once cake is completely cooked, remove from oven and ool for 10-15 minutes.
While cake is cooling make fudge sauce.
Then using the end of a spatula or wooden spoon poke holes into the warm cake. Pour the hot fudge sauce on top of the cake, allowing it to absorb in the cake. Set cake in the refrigerator for 20 minutes. Remove cake and evenly spread the cherry pie filling on top of the cake.
"Frost" the cake with the whipped cream. Garnish with chocolate shavings. Serve immediately or my favorite way is to set this in the refrigerator for 1-2 hours and then serve. Store the left-overs if any in the refrigerator.
Recipe adapted from Lucky Leaf
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