Chocolate Raspberry Poke (Print)
Pillowy cake packed with raspberry and white chocolate, topped with fluffy mousse and fresh fruit.
# Ingredients:
→ Base Layer
01 -
1 tsp almond extract (pure)
02 -
2 tsp vanilla extract (pure)
03 -
1/2 cup neutral oil
04 -
1 1/4 cups milk or buttermilk, at room temperature
05 -
6 egg whites, large and at room temperature
06 -
1/2 cup softened sour cream
07 -
2 cups sugar, granulated
08 -
1 cup room temp unsalted butter
09 -
1 tsp salt
10 -
1 Tbsp baking powder
11 -
2 3/4 cups plain flour
→ White Choc Ganache
12 -
Optional: gel food coloring (white)
13 -
1 cup white choc chips
14 -
1/3 cup heavy cream or whipping cream
→ Fluffy White Choc Mousse
15 -
1 1/2 tsp vanilla extract (pure)
16 -
4 Tbsp powdered sugar
17 -
1 3/4 cup chilled heavy cream
18 -
3 oz finely chopped white choc (best brand)
→ Decorations
19 -
Fresh raspberries
20 -
White choc curls
21 -
Raspberry syrup
# Steps:
01 -
Start with the raspberry sauce and let it cool. Set oven to 350°F. Prep a 9x13-inch baking pan with grease.
02 -
Sift flour, salt, and baking powder into a big bowl, then whisk together.
03 -
Whip butter until smooth, then beat in sugar till airy. Mix in sour cream, followed by egg whites one at a time.
04 -
Combine milk, oil, and extracts in a bowl. Add a bit of the dry mix, then some liquid mix, back and forth till blended.
05 -
Spread the batter in the greased pan and bake for 30-35 minutes. Palate test with a toothpick—when clean, it's done! Cool it down completely.
06 -
Heat cream and white chocolate in short bursts in the microwave. Stir till it’s smooth. Add some white coloring if that’s your thing.
07 -
Melt white choc with some cream. Whip the rest of the cream along with sugar and vanilla until fluffy. Gently fold in the chocolate mix after cooling.
08 -
Poke holes all over the cooled cake. Pour ganache and raspberry sauce in alternating rows. Layer mousse on top, then drizzle more sauce and ganache. Finish up with berries and chocolate shavings.
# Notes:
01 -
You can enjoy it cold or at room temperature.
02 -
Tastes best when chilled overnight before serving.