Fresh Blackberry and White Chocolate Poke Cake
Ingredients
Cake:
- 70g (2½ oz) white chocolate
- 85g ( ¼ cup + 2 tbsp) butter (softened)
- 150g (¾ cup) sugar
- 2 eggs (medium)
- 1 tsp vanilla extract
- 220g (1 + ⅘ cups) flour (see note 1)
- 2 tsp baking powder
- pinch of salt (omit if your butter is salted)
- 150ml (½ cup + 2 tbsp) milk
Blackberry Sauce:
- 250g (8¾ oz) fresh blackberries (see note 2)
- 2½ tbs sugar
- 1 tbs water
Frosting:
- 30g (1 oz) white chocolate (melted)
- 200g (7 oz) cream cheese
- 1 tsp blackberry sauce (see instructions)
- 200g (1 cup + ¼ cup + 2 tbsp) icing (confectioners') sugar
Instructions
Cake:
- Pre-heat the oven to 180°C (350°F) and prepare a cake tin (I used a rectangular one, slightly larger than 8" x 8").
- Melt the chocolate and then set to one side.
- Using a mixer or electric whisk, beat the sugar and butter until light and fluffy.
- Add in the eggs one at a time followed by the melted chocolate and vanilla.
- In a separate bowl, mix the dry ingredients together.
- Alternating the dry ingredients with the milk, add to the wet ingredients and work until the batter is nice and smooth.
- Bake for around 25-30 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan.
Blackberry Sauce:
- Heat the blackberries, sugar and water until it reduces down and becomes nice and thick (around 15-20 minutes).
- Retain one teaspoon (for the frosting) and allow to cool.
Frosting:
- Beat the cream cheese with the icing sugar and retained blackberry sauce, until nice and smooth.
Assembly:
- Keeping the cake in the pan, poke the cake all over to make holes - I used a small piping nozzle, but you could use a knife or tooth-pick. Don't go too deep and be careful not to crack the inside of the cake.
- Pour over the blackberry sauce, pushing some down into the holes. Then, spread evenly over the cake. Leave in the fridge for around 30 minutes.
- Slather over the frosting and return to the fridge to set for a while. Cut into squares and serve. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- This recipe first appeared on The Culinary Jumble (my previous blog) in 2015 and the cake was made using regular flour. For the sake of transparency, I have not made this poke cake with spelt flour. However, I have straight swapped spelt flour for regular flour in everything I've made for the past four years, without any noticeable differences. Therefore, I am confident that this would also be the case for this particular recipe.
- I used fresh blackberries (because that's what I wanted to use up), but frozen would work equally as well. If you don't fancy blackberries, use raspberries or strawberries instead.
