Wash and take the stones out of the cherries and cut in half

Cut out Parchment paper to the size of your bowl and bottom and sides

Using a brush cover the sides of the bowl with butter

Line the bowl with parchment paper

Gently brush another layer of butter on placed parchment paper - take care to hold it in place

Put the Baking Powder, Soda, Flour, and Cocoa through a sieve and work out or remove any lumps

Next, add the sugar and butter together, and mix in a mixer or hand beater until smooth and creamy - approximately 5 minutes

Break the eggs into a container  and add one by one beating - with a little cocoa powder with each egg

Continue mixing for another 1-2 minutes per egg - remembering to scrape the sides of the bowl so all the ingredients are mixed well

Now add the last of the flour and cocoa and mix for a further 2-3 minutes - or by hand as we did folding the mix together (see video)

Now gently add the chocolate and cherries folding into the mix by hand (see the video)

Add into the bowl

Now cover the bowl with some parchment paper and we added a layer of foil -  also with a fold/crease in it so it can allow for expansion if the cake rises too much

Make some foil handles to lower the bowling to the instant pot.

Put the trivet in the instant pot and add water, You want enough water so it is half way to three-quarters of the way up the cake bowl

Cook for 80 minutes with quick release pressure

Take out and test with a skewer test it is done inside

 

Let it cool a little and then tip out carefully of the bowl ready for decorating

Decorating

Melt 3 oz ( 80 gm) of white chocolate with 0.65 oz gram (20) of cream and warm slightly so the chocolate melts and stir well, let the mixture cool a bit and tip over the top of the cake.

 

Add any other garnish you like, we added cream and fresh blackberries with som shaved chocolate ( see video)