White Chocolate Gingerbread Poke Cake
User Reviews
5
White Chocolate Gingerbread Poke Cake
Description
White Chocolate Gingerbread Poke Cake features a soft gingerbread made from butter, molasses, and an array of warming spices including ginger, cinnamon, and nutmeg. After baking until just cooked through, the cake is gently punched to create holes that receive a smooth white chocolate pudding made from egg yolks, sugar, cornstarch, and milk. This pudding mixture, with white chocolate and butter, is warmed and poured onto the cake to fill the pockets and sit atop the surface. The cake is then chilled to allow the pudding to firm, infusing moisture and a creamy texture throughout. This contrasts the softly spiced cake with the luscious sweetness of white chocolate pudding. The finished dessert is ideal for serving chilled as a festive treat where the gingerbread spice and white chocolate blend harmoniously.
Ingredients
Gingerbread:
- 1 cup butter softened
- 1 cup sugar
- 3 egg
- 1/3 cup molasses
- 3/4 cup water hot
- 2 1/2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
White Chocolate Pudding:
- 4 egg large yolks
- 1/2 cup sugar
- 1/4 cup corn starch
- 1 1/2 cups milk I use 1%
- 1 tsp vanilla
- 2 tbsp butter
- 1/4 cup white chocolate chips
- Whipped Cream or whipped topping
- caramel sauce optional
Instructions
Cake:
- Preheat the oven to 350 degrees F and lightly grease a 9x13 pan.
- In the bowl of a stand mixer, combine butter and sugar. Beat until smooth and fluffy. Add eggs and beat until smooth.
- Turn the mixer on low and add molasses and hot water gradually, mixing until combined.
- Add the flour, ginger, baking soda, cinnamon, salt and nutmeg and beat until smooth and combined. Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside.
Pudding:
- In a medium pot, combine egg yolks, sugar and corn starch. Whisk in milk and heat over medium heat, cooking and stirring until thickened, about 3-4 minutes.
- Remove from heat and stir in vanilla, butter and white chocolate until smooth.
- Using the end of a wooden spoon, poke holes into the cake (careful not to go quite to the bottom) about 1" apart. Spread warm pudding over the cake, making sure to fill all of the holes. If there's some sitting on top, that's fine.
- Chill at least 4 hours or overnight. Top with whipped topping or whipped cream and caramel sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 93mg | 31% |
| Sodium | 235mg | 10% |
| Potassium | 145mg | 3% |
| Sugar | 21g | 42% |
| Vitamin A | 435IU | 9% |
| Calcium | 51mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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