Cherry Chocolate Poke Cake

By: Aileen Clark

Cherry Chocolate Poke Cake
A delicious chocolate cake with the added cherry flavoring added right into the cake and on top of the chocolate frosting.
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 6 servings, baking soda, buttermilk, cake flour, contributed, cook 32 min, dessert, dessert recipe, granulated sugar, instant pot cake, instant pot cake recipe, instant pot chocolate cake, instant pot dessert, instant pot dessert recipe, instant pot recipe, large eggs, maraschino cherries, medium, modern, powdered sugar, prep 20 min, pressure cook, pressure cooker recipes, salt, unsalted butter, unsweetened cocoa powder, vanilla extract, vegetable oil, water, white vinegar, whole milk

prep icon Prep Time
20 min
cook icon Cook Time
32 min

serving icon Servings
6 servings
Ingredients
  • 1 cup Water
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups cake flour
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp White vinegar
  • 10 oz maraschino cherries
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter
  • 1/8 cup whole milk
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 remaining 1 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.
Notes
  • PER SERVING CALORIES: 716 | FAT: 38g | PROTEIN: 6g | SODIUM: 305mg FIBER: 4g | CARBOHYDRATES: 92g | SUGAR: 64g
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