This Chocolate Cherry Rum Cake Is Infused With So Many Wonderful Flavors

I recently made this cake, and as you’ll see in the video it was not really cherry season, so buying a few cups of cherries was little expensive, however having said that I would have paid double if I knew how delicious this cake would turn out.  I am seriously in love with this recipe.

It is such a moist cake filled with such wonderful flavors. I am not sure where to start but biting into the cherries that are infused with rum was mouth watering. I know it sounds like I’m being a little over dramatic but it was really that good.

The chocolate layers that were drizzled with the juice of the cranberries and rum was another reason I ate almost this entire cake all by myself.

This Chocolate Cherry Rum Cake is definitely a cake you want to give a try during any season, whether or not it’s cherry season or not.


For Cake Layers:
1/4 cup butter, softened at room temperature
2 large eggs
1 teaspoon vanilla
1 cup milk
1 1/2 cups white granulated sugar
1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup unsweetened dark chocolate cocoa powder
1/8 teaspoon salt
For Filling:
4 to 6 cups fresh pitted cherries
1 cup golden rum

For Meringue Frosting:
1 cup white granulated sugar
1/3 cup water
5 large egg whites
1 pound, 4 sticks, butter, softened at room temperature


Roughly chop pitted cherries and place into a large bowl. Pour rum over the cherries, cover and set aside. Let the fruit soak for 1 hour or overnight. Drain rum and cherry juice and pour into dispenser bottle
Preheat oven to 350F. Butter and flour 2, 8-inch cake pans; set aside. Place butter, sugar, eggs and vanilla into mixer bowl and whisk until light and fluffy. Sift together flour, cocoa powder, salt and baking powder. Add to creamed mixture, alternating with milk, just enough to combine.
Divide batter evenly between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes until done; check center with a toothpick. Remove from oven and turn cakes over onto cooling racks. When cakes are completely cooled, use a long knife to cut layers in half.
To prepare frosting: Place egg whites into mixer bowl. Place sugar and water into a small saucepan. Heat over medium heat until syrup reaches 240F. When syrup is almost ready, begin whisking egg whites until soft peaks form. Pour sugar syrup in a thin stream into the egg whites, whisking on high speed. Continue whisking until meringue forms stiff peaks, about 5 minutes.
Begin adding butter in small portions and continue whisking. Frosting will separate, continue whisking until uniform and fluffy.
To assemble cake, first soak chocolate cake layers with reserved rum and cherry juice, then top with frosting and cherries. Frost outside of cake and garnish with chocolate and/or cherries.

Source: TatyanasEverydayFood