Carefully pour the warm chocolate syrup mixture over the surface of the cake, ensuring that it seeps into the holes and covers the entire top evenly.
6. Making the Chocolate Ganache:
In another saucepan, heat the heavy cream until it just begins to boil.
Remove the saucepan from the heat and add the semi-sweet chocolate chips to the hot cream.
Stir the mixture gently until the chocolate chips are completely melted and the ganache is smooth and glossy.
7. Applying the Chocolate Ganache:
Pour the prepared chocolate ganache over the top of the cake, spreading it evenly with a spatula to cover the entire surface.
8. Final Touches:
Allow the cake to cool completely at room temperature.
Once cooled, spread a generous layer of whipped cream or whipped topping over the chocolate ganache.
Garnish the cake with chocolate shavings or sprinkles for an extra touch of elegance and indulgence.
9. Serving and Storage:
Refrigerate the Chocolate Poke Cake for at least 1 hour before serving to allow the flavors to meld together and the cake to set.
Serve slices of the cake chilled, and enjoy the decadent delight with friends and family.
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