Poke Cake with Vanilla and Chocolate Ganache
Category: Desserts
Serves: 15
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown sugar | 180g |
| Eggs | 110g |
| All-purpose flour | 280g |
| Whole milk | 150g |
| Natural plain yogurt | 125g |
| Butter (melted) | 100g |
| Vanilla pod | ½ pod |
| Salt | 1 pinch |
| Baking powder | 16g |
| Milk chocolate | 150g |
| Heavy cream | 100g |
| Vanilla pod | 1 pod |
| Heavy cream | 100g |
| Vanilla pod | ½ pod |
| Milk chocolate | 20g |
Instructions
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Prepare the cake batter: In a large mixing bowl, combine the brown sugar and eggs. Using electric beaters, start beating the mixture until it becomes smooth. Once homogeneous, add the salt and the melted, cooled butter, continuing to beat the mixture until light and fluffy. Then, incorporate the plain yogurt into the batter. Keep the beaters running until all the yogurt is mixed in.
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Add dry ingredients: Sift the flour and baking powder together through a fine sieve, then add them to the batter. Beat the mixture on low speed for 2-3 minutes, until fully combined and smooth. Add the seeds from the vanilla pod to infuse flavor into the batter.
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Prepare the baking pan: Line a square baking pan (20×20 cm) with parchment paper. Grease the sides lightly with butter to ensure easy removal of the cake. Pour the batter into the pan and use a spatula to spread it evenly.
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Bake the cake: Preheat the oven to 175°C (350°F) and bake the cake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool completely in the pan.
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Make the chocolate ganache: In a small saucepan, bring the heavy cream to a boil. Remove from heat and add the chopped milk chocolate, stirring until the mixture becomes smooth and glossy. Be sure to remove the vanilla pod from the cream before adding it to the chocolate.
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Create the ‘poke’ holes: Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake. These holes will allow the ganache to soak in, adding flavor and moisture to the cake.
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Pour the ganache: Pour the warm chocolate ganache over the cake, ensuring it fills all the holes. Use a spatula to smooth out the surface, removing any excess ganache.
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Decorate the cake: In a bowl, whip the remaining heavy cream until stiff peaks form. Add the vanilla seeds to the cream for extra flavor. Gently spread the whipped cream over the cake with a spatula to create soft, wavy lines on top.
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Final touches: Finely chop the remaining milk chocolate and sprinkle it over the top of the cake for a crunchy, chocolaty finish.
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Slice and serve: Using a sharp knife, cut the cake into 5 vertical strips, then divide each strip into 3 pieces to yield a total of 15 servings. Serve the poke cake and enjoy!
This rich, moist poke cake combines the perfect balance of vanilla and chocolate, making it a delightful treat for any occasion. The ganache soaks into the cake, creating a creamy, indulgent texture that melts in your mouth.
