Description
This Drunken Cherry Chocolate Cake is a rich and indulgent dessert featuring moist chocolate cake layers infused with a golden rum and cherry syrup. Topped with a smooth cream cheese frosting blended with cherry rum syrup, it is garnished with shaved semi-sweet chocolate and fresh cherries for a beautiful finish. Perfect for special occasions or decadent gatherings.
Ingredients
Scale
Cake
- 4 Tbsp unsalted butter, softened to room temperature
- 1 1/2 cups white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup warm milk (1% fat recommended)
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened dark chocolate cocoa powder (blend of natural and Dutched cocoa)
- 2 1/2 tsp baking powder
- 1/8 tsp fine sea salt
Cherry Rum Syrup
- 4 cups fresh pitted cherries (about 1 lb)
- 1/2 cup golden rum (e.g., Bacardi Gold)
- 1/4 cup cold filtered water
Cream Cheese Frosting
- 2 sticks (1 cup or 16 Tbsp) unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1/4 tsp fine sea salt
- 16 oz (2 blocks) cream cheese, softened to room temperature and cut into 16 pieces
- 4 Tbsp reserved cherry/rum syrup
Garnish
- Semi-sweet chocolate chips for shaving
- A handful of fresh cherries for topping
Instructions
- Prepare Cherry Rum Syrup: In a saucepan, combine the fresh pitted cherries, golden rum, and cold filtered water. Simmer gently over medium heat until the cherries soften and release their juices, creating a flavorful syrup. Strain and reserve the syrup, while you can optionally keep the cherries aside for layering or garnish.
- Make the Chocolate Cake Batter: In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the eggs one at a time, then blend in the vanilla extract. Alternately add the warm milk and the sifted mixture of all-purpose flour, cocoa powder, baking powder, and sea salt, mixing gently just until combined to create a moist chocolate batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into prepared cake pans and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and fine sea salt, blending well. Incorporate the cream cheese pieces, beating until smooth and fluffy. Finally, fold in 4 tablespoons of the reserved cherry/rum syrup to infuse the frosting with fruity and boozy notes.
- Assemble the Cake: Place one cake layer on a serving plate. Optionally brush with additional cherry rum syrup for extra moisture. Spread a generous layer of the cherry rum cream cheese frosting over the cake. Repeat with remaining layers, finishing with a frosting coat on top and sides. Garnish the top with shaved semi-sweet chocolate made from chocolate chips and a handful of fresh cherries to enhance both texture and presentation.
Notes
- Ensure the butter and cream cheese are softened to room temperature for a smooth frosting texture.
- You can substitute Bacardi Gold with any golden or spiced rum you prefer.
- For a more intense cherry flavor, soak the cake layers with reserved cherry rum syrup before frosting.
- Use fresh cherries in season for the best taste, or thaw frozen pitted cherries if fresh are unavailable.
- Shaving chocolate can be done using a vegetable peeler on semi-sweet chocolate chips or a chocolate bar.
