White chocolate poke cake with red wine cherries

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How to make White chocolate poke cake with red wine cherries

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 1:05
  • Total Time : 1:25

Ingredients

  • 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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