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Cherry Chocolate Poke Cake
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
|
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
|
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
175 recipes for quick and delicious meals in the Instant Pot—today’s hottest kitchen appliance—that the whole family will love for under $12 a meal.
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Aileen Clark is a recipe developer and food blogger at AileenCooks.com. Aileen's mission is to connect with other moms in a way that helps make their lives easier and more fun. She loves creating new recipes for the Instant Pot® and runs an Instant Pot® group on Facebook focused on troubleshooting recipes and helping new users find success with cooking in the Instant Pot®. She has been featured on Huffington Post, Today Parents, and Money Saving Mom and her recipes have been shared on Food Gawker, ParadeCommunity Table, Country Living, and Happy Hooligans. She was recognized as one of the top parenting bloggers in Sacramento and has partnered with many major brands, including: NABISCO, Better Than Bouillon, Red Baron, Ling Ling, Huggies, Fisher-Price, StarKist, and Macy's. Aileen lives in Northern California with her husband and three children.
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I just purchased an Instant Vortex Plus Air Fryer Oven. In reading the recipes, I noticed you have to make a “sling” to remove food. Why isn’t a “sling” included in the oven when you buy it? Also, most of the appliances I buy, have a recipe book. Thank you for your answer.
Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
What a delicious dish! Thanks for sharing this recipe. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K