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White chocolate poke cake with red-wine cherries
White chocolate poke cake with red-wine cherries
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Decadent white chocolate cake with red wine cherry syrup, topped with fluffy whipped cream.
Ingredients:
  • 200g unsalted butter, chopped
  • 180g white chocolate, chopped
  • 180ml (3/4 cup) milk
  • 215g (1 cup) caster sugar
  • 2 eggs, lightly whisked
  • 4.40 gm vanilla extract
  • 300g (2 cups) plain flour
  • 4.00 gm baking powder
  • Whipped cream, to serve
  • 125ml (1/2 cup) red wine
  • 415g can stoneless black cherries, drained, syrup reserved
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease and line a 20cm round cake pan with baking paper.
  • Combine butter, chocolate, and milk in a saucepan over medium heat, stirring until melted. Transfer to a heatproof bowl and whisk until smooth. Allow to cool briefly.
  • Combine the sugar, egg, vanilla, flour, baking powder, and bicarbonate of soda with the chocolate mixture until fully incorporated. Transfer the batter to the prepared pan and bake for 50-55 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan.
  • In a small saucepan, warm red wine over medium heat. Simmer for 3 minutes until slightly reduced. Mix in 1/2 cup of reserved cherry syrup and simmer for another 2 minutes. Add the cherries and let it cool slightly.
  • 1. Poke holes into the cake with the end of a wooden spoon, making sure not to push all the way through. 2. Strain the cherries and set aside. Pour all but 1 tablespoon of the syrup over the cake. 3. Top the cake with whipped cream and the reserved cherries. Drizzle with the remaining liquid from the cherries.

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