Cherry chocolate rum cake

Based on 40 ratings

Mengting

Founder at Kitchen Stories

kitchenstories.com

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
500 g cherries (stoned)
250 g all-purpose flour
250 g sugar
240 g butter (melted)
eggs
9 tbsp rum
150 g chocolate (chopped)
vanilla bean (seeds)
4 tbsp cocoa powder
3 tbsp cornstarch
3 tsp baking powder
1 tsp cinnamon
200 ml red wine
1 tbsp water
salt
confectioner's sugar to garnish
butter to grease
Metric
Imperial

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • large bowl
  • whisk
  • cooking spoon
  • baking pan
  • frying pan
  • lighter
  • small bowl

Nutrition per serving

Cal
482
Protein
7 g
Fat
24 g
Carb
52 g
  • Step 1/11

    Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.
    • eggs
    • 200 g sugar
    • standing mixer or hand mixer with beaters
    • oven

    Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.

  • Step 2/11

    Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.
    • vanilla bean
    • 7 tbsp rum
    • 240 g melted butter

    Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.

  • Step 3/11

    In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.
    • 250 g all-purpose flour
    • 4 tbsp cocoa powder
    • 2 tbsp cornstarch
    • 3 tsp baking powder
    • 1 tsp cinnamon
    • salt
    • large bowl
    • whisk

    In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.

  • Step 4/11

    Add dry ingredients to the mixture and beat until a smooth batter forms.

    Add dry ingredients to the mixture and beat until a smooth batter forms.

  • Step 5/11

    Add chopped chocolate and beat to combine.
    • 150 g chocolate

    Add chopped chocolate and beat to combine.

  • Step 6/11

    Now, carefully fold in two thirds of the drained cherries.
    • 350 g cherries
    • cooking spoon

    Now, carefully fold in two thirds of the drained cherries.

  • Step 7/11

    Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
    • butter to grease
    • oven
    • baking pan
    • cooking spoon

    Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.

  • Step 8/11

    Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.
    • 50 g sugar
    • 150 g cherries
    • frying pan

    Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.

  • Step 9/11

    Add remaining rum. Then, stand back and flambé.
    • 2 tbsp rum
    • frying pan
    • lighter
    • cooking spoon

    Add remaining rum. Then, stand back and flambé.

  • Step 10/11

    Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.
    • 200 ml red wine
    • frying pan
    • cooking spoon

    Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.

  • Step 11/11

    In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.
    • 1 tbsp cornstarch
    • 1 tbsp water
    • confectioner’s sugar to garnish
    • small bowl

    In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.