White Chocolate Raspberry Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 3/4 cups all purpose flour
02 -
1 Tbsp baking powder
03 -
1 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 cups granulated sugar
06 -
1/2 cup sour cream, room temperature
07 -
6 large egg whites, room temperature
08 -
1 1/4 cups milk or buttermilk, room temperature
09 -
1/2 cup vegetable oil
10 -
2 tsp pure vanilla extract
11 -
1 tsp pure almond extract
→ White Chocolate Ganache
12 -
1/3 cup heavy cream
13 -
1 cup white chocolate chips
14 -
White gel food coloring (optional)
→ White Chocolate Mousse
15 -
3 oz best-quality white chocolate, chopped
16 -
1 3/4 cup heavy whipping cream, chilled
17 -
4 Tbsp powdered sugar
18 -
1 1/2 tsp pure vanilla extract
→ Toppings
19 -
Raspberry sauce
20 -
White chocolate shavings
21 -
Fresh raspberries
# Instructions:
01 -
Make raspberry sauce and let cool. Preheat oven to 350°F. Grease 9x13 inch cake pan.
02 -
Sift and whisk flour, baking powder and salt in large bowl.
03 -
Beat butter until creamy. Add sugar, beat until fluffy. Mix in sour cream and egg whites one at a time.
04 -
Mix oil, extracts and milk. Alternate adding dry ingredients and liquid mixture to butter mixture.
05 -
Pour batter into pan, bake 30-35 minutes until toothpick comes out clean. Cool completely.
06 -
Microwave white chocolate and cream in intervals until smooth. Add whitener if desired.
07 -
Melt white chocolate with cream. Whip remaining cream with sugar and vanilla. Fold in cooled chocolate.
08 -
Poke holes in cake. Fill alternating rows with raspberry sauce and ganache. Top with mousse, drizzle with sauce and ganache, add raspberries and chocolate curls.
# Notes:
01 -
Can be served chilled or at room temperature
02 -
Best if refrigerated overnight