WHITE CHOCOLATE RASPBERRY POKE CAKE

WHITE CHOCOLATE RASPBERRY POKE CAKE

This White Chocolate Raspberry Poke Cake starts with a moist and fluffy white cake that’s been filled with alternating rows of white chocolate ganache and raspberry sauce. Topped with a silky white chocolate mousse, fresh raspberries and white chocolate curls, this crowd pleasing recipe is the picture perfect dessert!

Yield : 15 servings
Prep Time : 30 mins
Cook Time : 45 mins
Total Time : 75 mins

INGREDIENTS
  • 1 recipe of my Homemade Raspberry Sauce
  • WHITE CAKE:
  • 2 and 3/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1/2 cup sour cream, room temperature
  • 6 large egg whites, room temperature
  • 1 and 1/4 cups milk or buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • SUPER WHITE CHOCOLATE GANACHE:
  • 1/3 cup heavy cream
  • 1 cup white chocolate chips
  • Few drops of white gel food colouring (optional)
  • WHITE CHOCOLATE MOUSSE:
  • 3 oz. best-quality white chocolate, finely chopped
  • 1 and 3/4 cup Heavy whipping Cream, chilled and divided
  • 4 Tbsp powdered Sugar
  • 1 and 1/2 tsp pure vanilla extract
  • TOPPING:
  • Raspberry sauce
  • White chocolate ganache
  • White Chocolate Shavings
  • Raspberries

INSTRUCTIONS
  • Prepare one recipe of my homemade raspberry sauce, then set aside to cool completely. 
  • FOR THE WHITE CAKE:
  • Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13 inch cake pan with nonstick spray. Set aside.
  • In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter on medium speed until creamy, about 1 minute. 
  • While the mixer is running, slowly pour in the sugar and continue to beat until light and fluffy, about 4-5 minutes. Add sour cream and continue to mix until combined. 
  • Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the egg whites, one at a time until completely combined.
  • Add the oil, vanilla and almond extract to the milk or buttermilk and set aside. 
  • Add 1/3 of the dry ingredients and beat just until combined, then add 1/2 of the liquid mixture and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining liquids, then remaining dry ingredients. Remember to mix after each addition before adding the next. 
  • Scrape down the sides and bottom of the bowl again to make sure everything is mixed in properly. 
  • Pour the batter into the prepared pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cake from oven and allow to cool completely on a wire rack. 
  • FOR THE SUPER WHITE CHOCOLATE GANACHE:
  • Add white chocolate chips and heavy cream to a heat safe bowl and microwave in 30 second intervals, stirring after each until completely melted, smooth and combined. 
  • Add a squirt of the icing whitener and stir until the ganache is completely white. Set aside to cool while you prepare the mousse. 
  • FOR THE WHITE CHOCOLATE MOUSSE:
  • Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely. 
  • In a medium stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/2 cups of heavy cream until it reaches soft peaks. 
  • Add the 4 tablespoons of powdered sugar and vanilla extract and beat until cream reaches stiff peaks. 
  • Pour in the cooled white chocolate ganache and gently fold until completely combined. Set aside. 
  • ASSEMBLY:
  • Using a large straw or a skinny rod, poke rows of holes into the top of the cake. 
  • Spoon raspberry sauce into one row and spoon ganache into the other row. Alternate between raspberry sauce and ganache. 
  • Spread white chocolate mousse on top. Drizzle on the extra white chocolate ganache and raspberry sauce. Use a toothpick to swirl the drizzles with the mousse. 
  • Top with fresh raspberries and white chocolate curls. To make the white chocolate curls, I shaved a room temperature white chocolate bar with a vegetable peeler. Refrigerate overnight, if desired. Serve chilled or at room temperature. 


Recipe adapted from : @ https://www.queensleeappetit.com

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