Cherry chocolate rum cake

Cherry chocolate rum cake

Based on 48 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Easy 👌

Preparation

20 min

Baking

50 min

Resting

0 min

Ingredients

2Servings
83⅓ g
cherries (stoned)
41⅔ g
all-purpose flour
41⅔ g
sugar
40 g
butter (melted)
1
eggs
tbsp
rum
25 g
chocolate (chopped)
vanilla bean (seeds)
tbsp
cocoa powder
½ tbsp
cornstarch
½ tsp
baking powder
tsp
cinnamon
33⅓ ml
red wine
tbsp
water
salt
confectioner's sugar to garnish
butter to grease
MetricImperial

Utensils

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

How-To Videos

how-to-thicken-a-sauce

How to thicken a sauce

how-to-chop-chocolate

How to chop chocolate

Nutrition per serving

Cal482
Fat24 g
Protein7 g
Carb52 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.
    • 1 eggs
    • 33⅓ 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
    • 1⅛ tbsp rum
    • 40 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.
    • 41⅔ g all-purpose flour
    • tbsp cocoa powder
    • tbsp cornstarch
    • ½ tsp baking powder
    • 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.
    • 25 g chocolate

    Add chopped chocolate and beat to combine.

  • Step 6/11

    Now, carefully fold in two thirds of the drained cherries.
    • 58⅓ 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.
    • 8⅓ g sugar
    • 25 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.
    • 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.
    • 33⅓ 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.
    • tbsp cornstarch
    • 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.

  • Enjoy your meal!

    Cherry chocolate rum cake

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