share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Vanilla-Poke-Cake

Vanilla Poke Cake (Best Vanilla Cake Recipe Ever)

Poke cakes have gained popularity in the recent months. But what makes them so special? This Vanilla Poke Cake is a combination of the best ever vanilla cake that is so fluffy and moist (better than you would find at the bakery-it’s that good), layer of ganache to fill the “pokes”, a layer of whipped cream topped with crushed NuVita Choco-Chip Shortbread Biscuits and a final drizzle of chocolate sauce.

Poke cakes have gained popularity in the recent months. But what makes them so special? This Vanilla Poke Cake is a combination of the best ever vanilla cake that is so fluffy and moist (better than you would find at the bakery-it’s that good), layer of ganache to fill the “pokes”, a layer of whipped cream topped with crushed NuVita Choco-Chip Shortbread Biscuits and a final drizzle of chocolate sauce.
Vanilla-Poke-Cake

Ingredients

For the Vanilla Cake:
2 1/4 cups all purpose flour
1 1/4 cups castor sugar
1 tsp baking powder
1/4 tsp salt
4 tbsp butter, at room temperature
1 tsp vanilla essence
1 cup milk, at room temperature
2 eggs, at room temperature
For the chocolate ganache:
2 cups dark or milk chocolate, roughly chopped
3/4 cup whipping cream
Others:
Whipped cream
1/2 packet NuVita Choco-Chip Shortbread Biscuits, crushed
Chocolate Sauce

Instructions

1
For the vanilla cake: In a bowl add all purpose flour, sugar, baking powder and salt. Whisk until combined.
2
Add the butter and beat with an electric mixer until it forms a crumbly mixture.
3
Next, beat in vanilla and milk until there are no lumps and the mixture is smooth.
4
Beat in one egg at a time making sure to stir the mixture using a spatula to make sure all the ingredients are well combined. Make sure not to over mix the batter to prevent a tough cake.
5
Grease a square baking dish with butter and dust some flour on it. Pour the batter in it from a height so as to get rid of the air pockets. Flatten the batter using a spatula.
6
Bake in a preheated oven at 180C for 35 minutes or until a skewer inserted in the cake comes out clean. Cool for 10 minutes.
7
While still warm, using the back of a wooden spoon, poke holes in the cake about 1 inch apart. Make sure not to poke all the way to the bottom.
8
To make the ganache: In a separate bowl, mix together chocolate and piping hot whipping cream. Let sit for 30 seconds and then mix it until it all the chocolate has melted. Pour the ganache in the holes in the cake. Chill the cake for 30 minutes.
9
Cover the cake with a layer of whipped cream. Top with crushed shortbread biscuits and give it a drizzle of chocolate sauce. Slice and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pika Chakula
Close Cookmode