We couldn’t let the holidays pass without an homage to one of our favorite retro desserts, which is chocolate cake, soaked with cherry syrup and cherry liquor (kirschwasser), and layered with whipped cream and cherries. In place of the cherry syrup, we’re doubling down on the chocolate (we see you, chocolate lovers) This festive poke cake is filled with a JELL-O Chocolate Instant Pudding and topped with a chocolate Cool Whip frosting. In the spirit of decadence, we recommend adding more chocolate and Cool Whip prior to serving, and in the spirit of tradition, garnish with cherries.
Have you made this yet? Let us know how it went in the comments below!
| PREP TIME:|
0 HOURS 30 MINS
| COOK TIME:|
2 HOURS 40 MINS
| TOTAL TIME:|
4 HOURS 50 MINS
FOR THE CAKE
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa powder
3 tsp. powdered espresso
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1/2 c. vegetable oil
1 c. milk
1 tsp. pure vanilla extract
1 c. boiling water
1 (3.8-oz.) box JELL-O Chocolate Pudding Mix
2 c. milk
9 maraschino cherries, for garnish
FOR THE FROSTING
1 (4-oz.) bar BAKER’S Semi-Sweet Chocolate
1 1/2 (8-oz.) containers COOL WHIP, thawed
Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray.
In a large bowl, whisk together dry ingredients and set aside.
In a medium bowl, whisk together eggs, oil, milk, and vanilla extract. Pour wet ingredients into dry and whisk to combine. Quickly whisk in the boiling water, the mixture will be very thin.
Pour the batter into the prepared pan and bake for 35-40 minutes.
Poke cake all over with the handle of a wooden spoon. In a small bowl, whisk together the pudding mix and milk for 2 minutes until it’s smooth. Pour pudding into holes of the warm cake.
Make frosting: In a microwave-safe bowl, break up ¾ of chocolate bar into pieces and microwave on high for 20 seconds. Stir chocolate and continue to microwave in 20-second increments until melted.
Fold melted chocolate into 1 container of Cool Whip. Spread the chocolate frosting evenly over cake and refrigerate for at least 2 hours.
Using a peeler, shave remaining ¼ bar of chocolate. When ready to serve the cake, spread more Cool Whip in the center of the frosted cake and decorate with chocolate shavings. Garnish with maraschino cherries.