The White Chocolate Raspberry Poke Cake is a decadent dessert that marries the tartness of raspberries with the sweet, creamy richness of white chocolate. This recipe is a delightful twist on the traditional poke cake, with layers of flavor that soak into the cake, creating a moist and irresistible treat. Perfect for celebrations or as a luxurious everyday dessert, this cake is sure to impress with its balance of flavors and elegant presentation.
Ingredients:
- 1 box white cake mix (plus ingredients required to make the cake, usually oil, water, and eggs)
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- ¼ cup water
- 1 cup white chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
- 1 cup white chocolate chips (for mousse topping, melted and cooled)
- 1 ¾ cups heavy whipping cream (for mousse topping)
- 4 tablespoons powdered sugar (for mousse topping)
- 1 teaspoon vanilla extract (for mousse topping)
Preparation:
Step 1: Begin by baking the white cake according to the package instructions in a 9x13 inch pan. Allow the cake to cool completely after baking, as it will need to be cool to the touch before proceeding with the poke process.
Step 2: To make the raspberry sauce, combine the raspberries, sugar, and water in a saucepan over medium heat. Cook the mixture until the raspberries break down and the sauce thickens, which typically takes about 10 minutes. Once cooked, strain the mixture to remove the seeds and let it cool to room temperature.
Step 3: For the white chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Then, pour the hot cream over the white chocolate chips in a bowl. Stir until the mixture is smooth and let it cool slightly.
Step 4: Assemble the poke cake by using the end of a wooden spoon to poke holes all over the cooled cake. Pour the cooled raspberry sauce over the cake, making sure it fills the holes. Then, pour the white chocolate ganache over the cake, spreading evenly.
Step 5: To make the white chocolate mousse topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the melted and cooled white chocolate until the mixture is smooth. Spread this mousse evenly over the cake.
COOKING Note:
For the best texture and flavor absorption, ensure the cake is thoroughly cooled before poking and applying the sauces and mousse.
Serving Suggestions:
Serve the cake chilled, sliced into squares. Garnish each slice with fresh raspberries and white chocolate shavings for an extra touch of elegance and flavor.
Tips:
- If using frozen raspberries, let them thaw slightly before cooking to help them break down easier.
- To achieve a smooth ganache and mousse, ensure the white chocolate is fully melted and mixed thoroughly with the cream.
- Allow the cake to chill for at least 2 hours to set properly and develop the flavors fully.
Prep Time:
- 30 minutes (including cake baking)
Cooking Time:
- 15 minutes
Total Time:
- 2 hours 45 minutes (including chilling time)
Nutritional Information:
The nutritional content will vary based on the specific ingredients used, but here’s an approximate per serving:
- Calories: 300-400
- Protein: 3-5g
- Sodium: 200-300mg
The White Chocolate Raspberry Poke Cake is a symphony of flavors and textures, combining sweet and tart in each bite. Its visually appealing layers and the delightful contrast of raspberry and white chocolate make it a favorite for any dessert lover. This cake not only satisfies the sweet tooth but also adds a touch of sophistication to your dessert table.
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