| | White chocolate poke cake with red-wine cherries
White chocolate poke cake with red-wine cherries
White chocolate poke cake with red-wine cherries 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease the base and side of a round 20cm (base measurement) cake pan and line with baking paper.
  2. Stir the butter, chocolate and milk in a saucepan over medium heat until melted. Transfer to a heatproof bowl and whisk until well combined. Set aside to cool slightly.
  3. Whisk the sugar, egg, vanilla, flour, baking powder and bicarbonate of soda into the chocolate mixture until well combined. Pour into prepared pan. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in pan.
  4. For the red-wine cherries, place red wine in a small saucepan over medium heat. Simmer for 3 minutes or until reduced slightly. Add 1/2 cup of the reserved cherry syrup and simmer for a further 2 minutes. Stir in the cherries. Set aside to cool slightly.
  5. Use the end of a wooden spoon to poke holes into the cake at regular intervals (do not push all the way through). Strain the cherries and reserve. Carefully pour all but 1 tbs of the syrup over the cake. Top with whipped cream and reserved cherries. Drizzle with reserved liquid.
Time for preparing:
65 min.


  • 200g unsalted butter, chopped
  • 180g white chocolate, chopped
  • 180ml (3/4 cup) milk
  • 215g (1 cup) caster sugar
  • 2 eggs, lightly whisked
  • 1 teaspoon vanilla extract
  • 300g (2 cups) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • Whipped cream, to serve
  • Red-wine cherries
  • 125ml (1/2 cup) red wine
  • 415g can stoneless black cherries, drained, syrup reserved