Cherry Chocolate Poke Cake
By : |
A delicious chocolate cake with the added cherry flavoring added right into the cake and on top of the chocolate frosting.
Prep Time | 20 minutes |
Cook Time | 32 minutes |
Servings |
6 servings
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Ingredients
- 1 cup Water
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract divided
- 1 1/4 cups cake flour
- 6 tbsp unsweetened cocoa powder divided
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp White vinegar
- 10 oz maraschino cherries
1 jar , chopped and divided with juice reserved - 1 cup powdered sugar sifted
- 1/4 cup unsalted butter softened
- 1/8 cup whole milk
Ingredients
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Instructions
- Pour water into Instant Pot® and add trivet. Grease a (
6-cup ) Bundt pan and set aside. - With an electric mixer, cream together oil and sugar. Mix 2 minutes.
- Add eggs and
1 tsp vanilla, one at a time, beating after each addition. - In a medium bowl, whisk together flour,
3 tbsp cocoa powder, and salt. - Slowly add flour and buttermilk to the mixer, alternating between the two until fully combined.
- In a small bowl, combine baking soda and vinegar. Give it a quick stir (it will start to bubble) and pour into cake batter. Mix an additional 10 seconds.
- Fold in
half of the jar of chopped maraschino cherries. Pour cake batter into greased Bundt pan. Create a foil sling and carefully lower Bundt pan into Instant Pot®. - Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 32 minutes.
- When the timer beeps, quick release pressure and then unlock lid and remove it. Carefully remove Bundt pan using foil sling.
- Use a straw to poke twenty holes in cake. Pour cherry juice into holes. Place cake on cooling rack and let cool, about 30 minutes.
- With an electric mixer, mix together powdered sugar, butter, remaining
3 tbsp cocoa powder, milk, and remaining1 tsp vanilla. Mix until light and fluffy, about 2 minutes. - Once cake is cooled, run a butter knife around inner and outer edges of cake. Turn cake over onto a plate and wiggle to remove Bundt pan.
- Spread chocolate frosting on top of cake and top with remaining cherries.
Recipe Notes
PER SERVING CALORIES: 716 | FAT: 38g | PROTEIN: 6g | SODIUM: 305mg FIBER: 4g | CARBOHYDRATES: 92g | SUGAR: 64g