Ah, the allure of cherries soaked in a spirited embrace—who could resist? This Drunken Cherry Chocolate Cake, a decadent delight that flirts with indulgence, reminds me of that impromptu trip to Paris where every street corner had a patisserie with creations so dreamy they felt like edible poetry. Rich, chocolaty, with a twist of boozy warmth—it’s a cake that sings to your senses louder than a Taylor Swift concert on a Saturday night.
Steps
- Prepare the cherries by rinsing, draining, and pitting them, then roughly chop them. Combine the chopped cherries with golden rum in a bowl and let them soak for an hour at room temperature. After soaking, drain the cherries and reserve the liquid.
- Set your oven to 350°F and grease and flour two 8-inch round cake pans. In a stand mixer, beat softened butter, sugar, eggs, and vanilla on high speed until fluffy, then blend in warm milk until the mixture is smooth.
- Sift together flour, cocoa powder, salt, and baking powder. Gently fold this dry mixture into the wet batter until just combined. Divide the batter between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans briefly before transferring them to wire racks to cool completely.
- For the frosting, mix butter, powdered sugar, and salt on low in a stand mixer until combined, then increase speed to medium-high for a fluffy texture. Gradually incorporate cream cheese, then mix in reserved cherry rum syrup.
- To assemble, slice each cake into two layers. Mix cold water with the leftover syrup and brush the mixture over the first layer. Spread frosting and a portion of the boozy cherries over it, then repeat with the remaining layers, leaving the top plain.
- Chill the assembled, unfrosted cake for 15-20 minutes. Finally, frost the top and sides of the cake, decorate with chocolate shavings and fresh cherries, and serve after allowing it to sit at room temperature for at least 30 minutes.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup warm milk (1% used)
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened dark chocolate cocoa powder (a blend of natural and dutched cocoa)
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 4 cups (1 lb) fresh cherries, pitted
- 1/2 cup golden rum (Bacardi Gold suggested)
- 1/4 cup cold filtered water
- 1 cup (16 tablespoons or 2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 16 ounces (2 blocks) cream cheese, softened and divided into 16 pieces
- 4 tablespoons reserved cherry/rum syrup
- Semi-sweet chocolate chips for shaved chocolate
- A handful of fresh cherries for garnish
FAQ
- What makes the Drunken Cherry Chocolate Cake unique?
- The cake features cherries that are soaked in golden rum, and the layers are moistened with a cherry rum syrup, giving it a distinctive boozy and cherry-flavored taste.
- Can I use any type of cherries for this recipe?
- Fresh pitted cherries are recommended for the best flavor, but if these are not available, you can use frozen cherries. Just ensure they are thawed and drained before using.
- How can I ensure my cake layers are moist and soft?
- To keep the cake moist and soft, it’s important to brush each layer generously with cherry rum syrup. Also, let the assembled cake sit at room temperature for at least 30 minutes before serving.
- What is the best way to frost the cake without making a mess?
- Start by refrigerating your unfrosted cake for about 15-20 minutes to let it rest. This helps the layers set and makes it easier to apply the frosting smoothly on the top and sides.
- Can I prepare the cake in advance?
- Yes, you can prepare the cake layers and store them in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest taste.
Tips
- Allow the cherries to soak in the rum for at least one hour to ensure they fully absorb the flavor, enhancing the cake’s boozy cherry taste.
- When mixing the frosting, start at a low speed to avoid a cloud of powdered sugar, then gradually increase speed for a light and fluffy texture.
- For easier slicing, wait until you’re ready to assemble the cake before cutting each layer in half horizontally. This helps prevent the layers from drying out.
- To achieve the most moist and tender cake, let it sit at room temperature for at least 30 minutes before serving.
Equipment
- Stand Mixer with Whisk Attachment – Essential for making the cake batter and frosting.
- OXO Cherry Pitter – Useful for pitting cherries efficiently.
- Kitchen Scale – Helpful for accurately measuring ingredients like cherries.
- 9-Piece Nesting Bowl/Colander Set – Handy for rinsing and storing cherries.
- 8-Inch Cake Pans – Required for baking the cake layers.
- Sieve – Needed for draining the cherries and reserving the syrup.
- Wire Racks – Important for cooling the cake layers.
- Serrated Knife – Useful for slicing the cake layers evenly.
