Cherry Chocolate Poke Cake

Cherry Chocolate Cake

COURSE:
Cake, Dessert

Cherry Chocolate Cake

Cherry Chocolate Cake

Prep Time:
20 minutes

Cook Time:
32 minutes

Servings:
6 servings

Total Time:
52 minutes

Ingredients

  • 250 ml Water
  • 165 ml vegetable oil
  • 150 g granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 180 g self raising flour
  • 6 tbsp cocoa powder
  • 1/2 tsp salt
  • 120 ml buttermilk
  • 1 tsp baking soda
  • 1 tsp White vinegar
  • 200 g maraschino cherries
  • 200 g sugar
  • 60 g butter
  • 30 ml whole milk

Instructions

  1. Pour water into Instant Pot® and add trivet. Grease a Bundt pan and set aside.
  2. With an electric mixer, cream together oil and sugar, then add the eggs and 1 tsp vanilla, one at a time, beating after each addition.
  3. In another bowl, whisk together flour, 3 tbsp cocoa powder, and salt.
  4. Slowly add flour and buttermilk to the mixer, alternating between the two until fully combined.
  5. Combine baking soda and vinegar. Give it a quick stir (it will start to bubble) and pour into cake batter, then mix for about 10 seconds.
  6. Fold half of the chopped maraschino cherries into the cake batter, then pour into the greased bundt pan. Create a foil sling and carefully lower bundt pan into Instant Pot® and secure the lid.
  7. Select Pressure Cook and adjust time to 32 minutes, and press start.
  8. When the cooking program finishes, perform a quick release pressure and then remove the lid and take the bundt tin out.
  9. Use a straw to poke about 20 holes in the top of the cake then pour cherry juice into holes. Place cake on cooling rack and let cool, about 30 minutes.
  10. With an electric mixer, mix together powdered sugar, butter, remaining 3 tbsp cocoa powder, milk, and remaining 1 tsp vanilla until light and fluffy.
  11. Once cake is cooled, remove from the pan and Spread chocolate frosting on top of cake and decorate with remaining cherries.

Notes

PER SERVING CALORIES: 716 | FAT: 38g | PROTEIN: 6g | SODIUM: 305mg FIBER: 4g | CARBOHYDRATES: 92g | SUGAR: 64g

Course:
Cake, Dessert

Keyword:
Instant Pot