Vanilla and Chocolate Poke Cake – Keke Wanira Me Te Tikarete.
Introducing my Chocolate Ganache Poke Cake, a true eating delight. I made this keke (cake) a couple of years ago for Whittaker’s chocolate. The brief given to me was to create a keke rā whānau (birthday cake), which was the dream challenge. I had always wanted to do a poke cake and I knew it was the perfect time to make it. So, I set to work creating the tastiest one I could and the final result hit every level of deliciousness. The original version of this keke was a Chocolate Peanut Butter Poke Cake but I know this is not everyone’s cup of tea so I have adapted this version to be nut free.
A closer look at the recipe:
I have created this version many times and you can choose what type of chocolate ganache fills those delicious holes in your keke (cake). For this version I bake a moist keke wanira (vanilla cake) which is a simple whipping together of ingredients. Then it is time to poke deep holes in to the cake and fill them with a creamy chocolate ganache. Finally, top it with a simple chocolate buttercream, pink French meringue and some ruireka (sprinkles). I created this in a sheet pan but you can also bake it in a 23 cm cake tin too if you want. This cake is perfect for a birthday cake or for any occasion at all.
If you are peanut butter and chocolate lover then try the vanilla, chocolate and peanut butter poke cake.
More keke (cakes) to try:
Does tiakarete (chocolate) and aramona (almond) with Biscoff sound more like you? Then this Chocolate Almond Cake is the keke (cake) for you. Or does a Forerro Rocher cake sound a bit more appealing, then take a look at my Chocolate Hazelnut Cake.
Perhaps you want something with rēmana (lemon)? Then take a look at my Lemon Syrup Bundt Cake or my Lemon and Chocolate Cheesecake. Have a look at more of my tohutao keke (cake recipes) here.
Videography and photography by Sarah Henderson.
Vanilla and Chocolate Poke Cake – Keke Wanira Me Te Tikarete
Ingredients
The Vanilla Cake – Te Keke Wanira
- 1 ¼ C 1 ¼ C (310 ml) miraka (milk)
- 1 ½ (22 ml) winika, wai rēmana rānei (vinegar or lemon juice)
- 200 g pata kūteretere (softened butter)
- 1 C (200 g) huka hāura (brown sugar)
- ½ C (85 g) puehu huka (icing sugar)
- 1 tsp tote (salt, fine)
- 1 tbsp (15 ml) wanira (vanilla)
- 2 hēki (eggs, size 7)
- 2 ¼ C (335 g) puehu parāoa noa (plain flour)
- 1 ½ tsp pēkana paura (baking powder)
- 1 tsp pēkana houra (baking soda)
The Chocolate Ganache – Te Ranu Tiakarete
- 220 g tiakarete (chocolate, I recommend a caramel filled chocolate or any chocolate that will melt smooth)
- ⅔ C (165) kirīmi (cream)
Chocolate Icing – Pani Reka Tiakarete
- 100 g tiakarete tote (I used sea salt chocolate, 62% with saffron but use what you want)
- 125 g pata kūteretere (softened butter)
- ½ C (85 g) puehu huka (icing sugar)
- 1 tsp wanira (vanilla)
Instructions
The Vanilla Cake – Te Keke Wanira
- Pre-heat the oven to 140 °CNote: I know this is a low temperature but trust me, if you bake a little lower, the cake will stay nice and moist with an even rise.
- Grease a 20 x 25 cm rectangle tin with 5cm high sides or a 23 cm cake tin and line it with baking paper.
- Add the miraka (milk) and winika (vinegar) or wai rēmana (lemon juice) in to a jug. Give it a good stir and leave it aside to turn in to buttermilk.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar), puehu huka (icing sugar), tote (salt) and wanira (vanilla) to a large bowl. Tāwhiuwhiua mō te 5 mīniti – whip it (on high) for 5 minutes. You want this mixture to be light in colour and super fluffy. If not, whip for a couple more minutes.
- Add a hēki (egg) at a time, whipping for 20 seconds after each egg.
- Sift in half of the puehu parāoa (flour) and pour in half of the milk mix. Fold them gently in to the mixture until it has just combined.
- Sift in the remaining puehu parāoa (flour), pēkana paura (baking powder), pēkana houra (baking soda) and the rest of the milk mix. Fold it all together again until smooth.
- Pour it in to your prepared tin. Smooth out the mixture and then bake gently.
- If you are baking it as a sheet cake it will take 40-45 minutes to bake. If you are using a cake tin it will take 45-55 minutes to bake. Check at the 45 minute mark.
- The cake is ready when it springs back in the middle when pressed. As it bakes, prepare the chocolate ganache so it is ready to add as soon as the cake has baked.
The Chocolate Ganache – Te Ranu Tiakarete
- Chop the tiakarete, (chocolate) into small pieces.
- Add the tiakarete (chocolate) and kirīmi (cream) in to a heat proof bowl and gently melt over a pot over barely simmering water. This can also be done in 20 second bursts in the microwave. Stir it gently until it has transformed into a glossy, smooth ganache.
- Remove the cooked cake from the oven and cool for 5 minutes.
- Using the end of a wooden spoon (2 cm wide) gently poke deep holes around 2 cm apart all over the cake. Do this gently but twisting the handle side to side to help it move cleanly in to the cake (refer to the video for this).
- As soon as the holes are created, pour the chocolate ganache all over the cake. Using a spatula, smear it all over the cake making sure it goes in to the holes.
Chocolate Icing – Pani Reka Tiakarete
- Chop the tiakarete (chocolate) in to fine pieces and gently melt in the microwave. Cool for 5 minutes.
- Whip the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) together. Add the cooled tiakarete (chocolate) in two or three additions, whipping for 20 seconds after each one.
- Spread the buttercream over the cooled cake with the back of the spoon to create a wispy effect. Add some fun ruireka (sprinkles) or whatever takes your fancy!
- You can also do what I did and pipe on some French meringue with a few drops of pink food colouring whipped in for good measure!
Such an easy cake to bake and it tasted amazing. I’ve made it a couple of times as a birthday cake. Everyone loves eating it.
Yes – this makes me so happy! Poke Cakes are just meant to be aren’t they! So awesome to hear!
This is such an easy recipe to follow and the cake is lovely and moist! Have made this for almost everyone’s birthday in our family!
Caroline – how fun is a poke cake. I love cutting in the gooey pieces. How wonderful that it has become a staple in your birthday cake baking.
Kia Ora, I have made this keke so many times & every time it is loved. It’s so easy, moist & delicious. Ngā mihi ⭐️
Kia ora Toni – I love this cake too and I’m so glad to hear you enjoy it! Thanks for leaving a review!