White Chocolate Raspberry Poke Cake #cake #desserts

The sweet white chocolate combined with the crisp strawberry flavor was brilliant, so I completely needed to make another white chocolate + natural product dessert for Mother's Day. What's more, despite the fact that strawberries and white chocolate make an extraordinary blending, no other natural product will compliment white chocolate the mind boggling way raspberries do!

Jab Cakes are essentially just cakes that you jab gaps in where you'll include a filling, as improved consolidated milk, chocolate sauce, ganache, organic product sauces and so on. This White Chocolate Raspberry Poke Cake begins with a damp and fleecy white cake that has been loaded up with rotating lines of white chocolate ganache and raspberry sauce.

To make those delightful white chocolate twists, I took a room temperature white chocolate bar and utilized a vegetable peeler to shave off the chocolate. Toss on some new raspberries and you have yourself an astounding clammy and soft cake loaded with white chocolate and raspberry!

Also try our recipe Strawberry Shortcake Poke Cake

Topped with a silky white chocolate mousse, fresh raspberries and white chocolate curls, this crowd pleasing recipe is the perfect dessert!

INGREDIENTS
RASPBERRY SAUCE:

• 4 cups (18 oz) fresh or frozen raspberries, thawed
• 2/3 cup granulated sugar (or to taste)
• 2/3 cup water
• 1 tsp lemon juice
• 2 Tbsp cornstarch
• 6 Tbsp cold water

WHITE CAKE:

• 2 and 3/4 cups all purpose flour
• 1 Tbsp baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 1/2 cup sour cream, room temperature
• 6 large egg whites, room temperature
• 1 and 1/4 cups milk or buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 tsp pure almond extract

SUPER WHITE CHOCOLATE GANACHE:

• 1/3 cup heavy cream
• 1 cup white chocolate chips
• Few drops of white gel food colouring (optional)

WHITE CHOCOLATE MOUSSE:

• 3 oz. best-quality white chocolate, finely chopped
• 1 and 3/4 cup Heavy whipping Cream, chilled and divided
• 4 Tbsp powdered Sugar
• 1 and 1/2 tsp pure vanilla extract

TOPPING:

• Raspberry sauce (optional)
• White chocolate ganache
• White Chocolate chips
• Fresh raspberry (optional)

INSTRUCTIONS
RASPBERRY SAUCE:

1. Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
2. Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.
3. (If you would like to keep the raspberry seeds in your sauce, skip this part and move on to the next step.) Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to stove.
4. Add 2 tablespoons of cornstarch to 6 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.
5. then set aside to cool completely.

FOR THE WHITE CAKE:

1. Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13 inch cake pan with nonstick spray. Set aside.
2. In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter on medium speed until creamy, about 1 minute. 
4. While the mixer is running, slowly pour in the sugar and continue to beat until light and fluffy, about 4-5 minutes. Add sour cream and continue to mix until combined. 
5. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the egg whites, one at a time until completely combined.
6. Add the oil, vanilla and almond extract to the milk or buttermilk and set aside. 
7. Add 1/3 of the dry ingredients and beat just until combined, then add 1/2 of the liquid mixture and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining liquids, then remaining dry ingredients. Remember to mix after each addition before adding the next. 
8. Scrape down the sides and bottom of the bowl again to make sure everything is mixed in properly. 
9. Pour the batter into the prepared pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Remove cake from oven and allow to cool completely on a wire rack.

FOR THE SUPER WHITE CHOCOLATE GANACHE:

1. Add white chocolate chips and heavy cream to a heat safe bowl and microwave in 30 second intervals, stirring after each until completely melted, smooth and combined. 
2. Add a squirt of the icing whitener and stir until the ganache is completely white. Set aside to cool while you prepare the mousse.

FOR THE WHITE CHOCOLATE MOUSSE:

1. Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely. 
2. In a medium stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/2 cups of heavy cream until it reaches soft peaks. 
3. Add the 4 tablespoons of powdered sugar and vanilla extract and beat until cream reaches stiff peaks. 
4. Pour in the cooled white chocolate ganache and gently fold until completely combined. Set aside. 

ASSEMBLY:

1. Using a large straw or a skinny rod, poke rows of holes into the top of the cake. 
2. Spoon raspberry sauce into one row and spoon ganache into the other row. Alternate between raspberry sauce and ganache. 
3. Spread white chocolate mousse on top. Drizzle on the extra white chocolate ganache and raspberry sauce. Use a toothpick to swirl the drizzles with the mousse. 
4. Top with fresh raspberries and white chocolate curls. To make the white chocolate curls, I shaved a room temperature white chocolate bar with a vegetable peeler. Refrigerate overnight, if desired. Serve chilled or at room temperature. 

Read more our recipe : Zucchini & Herbed Ricotta Flatbread

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