Cherry chocolate rum cake

Cherry chocolate rum cake

Based on 35 ratings

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
7g
Fat
24g
Carb
52g

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.
  • 6 eggs
  • 200 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.
  • 1 vanilla bean
  • 7 tbsp rum
  • 240 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 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 chocolate

Add chopped chocolate and beat to combine.

Step 6/11

Now, carefully fold in two thirds of the drained cherries.
  • 350 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 sugar
  • 150 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.