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:
- Preheat the oven to 180°C (350°F) and prepare a cake tin (I used a rectangular one slightly larger than 8" x 8" or 20cm x 20cm).
- Melt the white chocolate and set aside.
- Using a mixer or electric whisk, beat the sugar and butter until light and fluffy.
- Add the eggs one at a time, followed by the melted chocolate and vanilla extract.
- In a separate bowl, mix the dry ingredients together.
- Alternating between the dry ingredients and the milk, add them to the wet mixture, stirring until smooth.
- Pour the batter into the prepared tin and bake for 25–30 minutes, or until a skewer or toothpick inserted in the centre comes out clean. Leave to cool in the pan.
Blackberry Sauce:
- Heat the blackberries, sugar, and water in a saucepan until the mixture reduces and thickens (about 15–20 minutes).
- Reserve one teaspoon of the sauce for the frosting and allow the rest to cool.
Frosting:
- Beat the cream cheese with the icing sugar and reserved blackberry sauce until smooth.
Assembly:
- While the cake is still in the pan, poke holes all over the surface using a small piping nozzle, knife, or toothpick. Be careful not to poke too deep or crack the cake.
- Pour the blackberry sauce over the cake, pressing some down into the holes, then spread the remaining sauce evenly over the top. Refrigerate for about 30 minutes.
- Spread the frosting over the cake, then return it to the fridge to set.
- 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 using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified.
2. 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.
