I get really sad when the end of summer starts to draw close. I love Sweden in summer and after ten weeks off, you would think that I am throwing my kids out the door without a backward glance, but I actually miss the quiet, (fairly) stress-free days with them.

However, one slight perk that comes with the end of the season is wild blackberries. My nine year old enjoys coming to help me pick them, and he often exclaims “it’s great to get something delicious for free”. I couldn’t agree with him more!

I’ve wanted to try my hand at a poke cake for ages and really fancied making one with blackberry sauce. Enter my “free” goodies! The cake is made with white chocolate and has a rich, blackberry, cream cheese and white chocolate frosting. Delish!

INGREDIENTS

Cake:

•70g white chocolate

•85g butter (softened)

•150g sugar

•2 eggs

•1 teaspoon vanilla sugar

•220g plain (all-purpose) flour

•2 teaspoons baking powder

•Pinch of salt (omit if your butter is salted)

•150ml milk

Blackberry Sauce:

•250g blackberries (fresh or frozen)

•2.5 tablespoons sugar

•1 tablespoon water

Frosting:

•30g white chocolate (melted)

•200g cream cheese

•1 teaspoon blackberry sauce

•200g icing (confectioners’ sugar)

DIRECTIONS

~ For the cake: Pre-heat the oven to 180°C and prepare a cake tin (I used a rectangle one, slightly larger than 8″ x 8″).

~ Melt the chocolate and then set to one side. Using a mixer or electric whisk, beat the sugar and butter until light and fluffy. Add in the eggs one at a time followed by the melted chocolate.

~ In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.

~ Bake for around 25-30 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan.

~ For the blackberry sauce: Heat the blackberries, sugar and water until it reduces down and becomes nice and thick (around 15-20 minutes). Retain one teaspoon and allow to cool.

~ For the frosting: Beat the cream cheese with the icing sugar and retained blackberry sauce, until nice and smooth.

~ To assemble: poke the cake all over to make holes – I used a small piping nozzle, but you could use a knife or tooth-pick. Don’t go too deep and be careful not to crack the inside of the cake.

~ Keeping the cake in the pan, pour over the blackberry sauce, poking some down into the holes, and then spread evenly over the cake. Leave in the fridge for around 30 minutes.

~ Slather over the frosting and return to the fridge to set for a while. Cut into squares and serve. Enjoy!

Recipe originally appeared on The Culinary Jumble.

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Responses

  1. Gibble

    It turned out so nicely! Love the colours of the blackberry sauce. Where do you go picking for blackberries? So lucky! Pretty much everything is imported into Singapore so no luxury for us to wander the fields… so jelly!

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