Rich Bournville Infused Strawberry Crunch Poke Cake Recipe

With its intense dark chocolate base, its juicy bursts of strawberry and the delightful crunch of biscuits and nuts, the Bournville infused strawberry crunch poke cake is an elegant masterpiece. It’s not an ordinary cake, but one that’s perfect for a celebration. It’s perfect for when you want to impress your dinner guests or close loved ones. The rich bitterness of Bournville combines with the simple sweetness of strawberries, and the poking method ensures that these flavors sink, seep and settle into every bite.

This cake base is rich and moist, with real chocolate melted right in. The poke method ensures every bite is infused with a strong strawberry flavor. Also, the crunch topping adds surprise textures, making the overall cake soft, gooey and crispy with each bite. It’s one of those cakes that is elegant enough for special occasions while also being cozy for weekday nights or lazy Sunday afternoons. And finally, it looks entirely enchanting and beautiful on a plate. So here’s what you need to make it:

Ingredients

For the cake:

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt
• ½ cup powdered jaggery or brown sugar
• ½ cup thick yogurt
• ¼ cup vegetable oil
• ½ tsp vanilla extract
• ¼ cup warm water or milk
• 50 g Bournville chocolate (dark, chopped)

For the strawberry sauce:

• 1 cup fresh or frozen strawberries (chopped)
• 2 tbsp jaggery or sugar
• 2 tsp lemon juice
• 1 tsp cornflour (optional, for thickening)

For the strawberry crunch topping:

• 4 digestive biscuits (crushed)
• 2 tbsp chopped almonds or pistachios
• 2 tbsp freeze-dried strawberry bits or candied strawberry (optional)
• 2 tbsp white chocolate (melted)

For the ganache drizzle:

• 50 g Bournville chocolate (melted)
• 2 tbsp coconut cream or fresh cream

Method:

• Preheat your oven to 180C or 350F.
• Grease and line a pan. Set aside.
• In a bowl, add the flour, cocoa powder, baking soda, baking powder and salt. Give it all a good mix and then set aside. You can sift in the flour and cocoa powder so there won’t be any lumps in the batter and the final cake will come out smoother.
• In another bowl, mix the yogurt and jaggery until smooth. Add oil and vanilla extract. Mix well.
• Combine the wet and dry ingredients. Add warm water or milk gradually to form a smooth batter.
• Fold in the chopped Bournville chocolate.
• Pour the batter into your pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
• Let the cake cool slightly.
• In the meantime, make the sauce. In a saucepan, combine strawberries, jaggery, and lemon juice. Cook over medium heat until strawberries break down and the mixture thickens, which should take about 10 minutes.
• Add cornflour slurry (1 tsp cornflour + 1 tbsp water) if you want it thicker.
• Mash the berries gently or leave it chunky.
• Once the sauce is ready and slightly cooled, use a skewer or the back of a wooden spoon to poke holes all over the cake.
• Pour the warm sauce over the cake and let it soak in.
• Now make the strawberry crunch topping. Mix crushed digestive biscuits with chopped nuts and strawberry bits.
• Drizzle in the melted white chocolate and toss to coat everything. Let it sit for a few minutes so it clusters into little crunchy lumps.
• Sprinkle generously over the poked cake.
• Now for the ganache drizzle. Heat the coconut cream just until warm (not boiling). Pour it over the chopped Bournville chocolate and stir until silky smooth.
• Drizzle this glossy ganache over the cake.
• Optional: Add a few thinly sliced strawberries on top for a more elegant look.
• Let the cake rest for 2 hours so the sauce sets and the flavors combine. You can chill it if you like it cold and fudgy, or leave it at room temperature for a softer, more pudding-like experience. Slice into squares and serve.

Tips:

• Use oat flour or almond flour instead of maida if you want a gluten free dish.
• Use vegan yogurt and dairy-free chocolate for a vegan version.
• Use good-quality strawberry preserve or frozen strawberries if you don't have access to fresh strawberries.