Vampire Poke Cake Cherry (Printable Version)

# What You'll Need:

→ Cherry Sauce

01 - 450 g fresh or frozen pitted cherries
02 - 100 g granulated sugar
03 - 120 ml water
04 - 2 tablespoons cornstarch
05 - 1/4 teaspoon kosher salt

→ Cake

06 - Cooking spray
07 - 360 g all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon kosher salt
11 - 200 g granulated sugar
12 - 170 g unsalted butter, softened
13 - 3 large eggs, room temperature
14 - 2 teaspoons almond extract
15 - 415 ml buttermilk, room temperature, divided

→ Topping

16 - 360 ml heavy cream
17 - 3 tablespoons powdered sugar
18 - 1 teaspoon pure vanilla extract

# Step-by-Step Directions:

01 - In a small saucepan, combine cherries, granulated sugar, water, cornstarch, and salt. Bring to a boil over medium-high heat, then reduce to low and cook, mashing occasionally, until cherries break down and mixture thickens, about 2 minutes.
02 - Remove from heat and allow the cherry mixture to cool slightly. Using an immersion blender or standard blender, blend until completely smooth. Set aside to cool to room temperature.
03 - Preheat oven to 175°C. Generously spray a 33 x 23 cm cake pan with cooking spray and line with parchment paper, leaving overhang on the long sides.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
05 - In the bowl of a stand mixer fitted with paddle attachment, or using an electric mixer, beat granulated sugar and softened butter on medium-high speed until pale and fluffy, about 4 to 5 minutes.
06 - Add eggs one at a time, mixing well after each addition. Add almond extract and beat to combine thoroughly. Mixture may appear curdled.
07 - Add one-third of dry ingredients and half of the buttermilk to the egg mixture. Mix on low speed just until incorporated. Repeat with another third of dry mix and remaining buttermilk. Gently fold in remaining dry ingredients with a spatula. Avoid overmixing.
08 - Transfer batter to prepared pan and spread evenly. Bake until risen, lightly golden, and a skewer inserted into the centre comes out clean, 25 to 35 minutes.
09 - While cake is still warm, use the handle of a wooden spoon to poke holes, spacing holes about 2.5 cm apart in a grid, nearly to the bottom without touching the pan.
10 - Reserve 60 ml cherry sauce for topping. Using a small spoon or piping bag, fill the holes with remaining cherry sauce. Refill as needed until holes are thoroughly saturated.
11 - Allow cake to cool to room temperature. Cover and refrigerate for at least 2 hours or overnight for best results.
12 - In a chilled large bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until medium peaks form.
13 - Using parchment overhang, carefully lift cake from pan. Spread whipped cream evenly over the chilled cake surface. With the handle of a spoon, create fang-like indentations in the whipped cream and fill with reserved cherry sauce. Drizzle or splatter remaining cherry sauce across the top for a dramatic finish.

# Helpful Notes:

01 - Filling the cake while it is still hot ensures maximum absorption of the cherry sauce.
02 - For clean portions, allow the dessert to chill thoroughly before slicing.
03 - Cherry sauce may be prepared up to one day in advance and stored covered in the refrigerator; bring to room temperature before use.

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