Drunken Cherry Chocolate Cake
Try this Drunken Cherry Chocolate Cake recipe, or contribute your own.
Try this Drunken Cherry Chocolate Cake recipe, or contribute your own.
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 tsp fine sea salt
- 2 1/2 tsp baking powder
- 3 cups powdered sugar
- 4 tbsp unsalted butter (softened to room temp)
- 1 1/2 cups white granulated sugar
- 1 cup warm milk (i used 1%)
- 3/4 cup unsweetened dark chocolate cocoa powder (i used o
- 1/8 tsp fine sea salt
- 4 cups 1 lb fresh pitted cherries
- 1/2 cup golden rum (i used bacardi gold $8/bottle at a li
- 1/4 cup cold filtered water
- 2 sticks (1 cup or 16 tbsp unsalted butter softened to room temp)
- 16 oz 2 blocks cream cheese softened to room temp and cut into 16 pieces
- 4 tbsp of the reserved cherry/rum syrup
- semi-sweet chocolate chips to create shaved choco
- a handful of fresh cherries for the top
- Carbohydrate 47.609931965444 g
- Cholesterol 1.49722222084148 mg
- Fat 0.471821110988567 g
- Fiber 0.37500000710056 g
- Protein 2.61277250060768 g
- Saturated Fat 0.228043333173337 g
- Serving Size 1 1 -16 (125g)
- Sodium 288.468722410827 mg
- Sugar 47.2349319583435 g
- Trans Fat 0.0612641944853506 g
- Calories 203 calories
Step-by-step
- Ingredients
- Combine 2 eggs and 1 tsp vanilla extract.
- In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/4 tsp fine sea salt, and 2 1/2 tsp baking powder.
- Cream together 4 tbsp softened unsalted butter and 1 1/2 cups white granulated sugar until light and fluffy.
- Gradually add the eggs and vanilla extract mixture to the creamed butter and sugar, mixing well.
- In a separate bowl, combine 3 cups powdered sugar, 3/4 cup unsweetened dark chocolate cocoa powder, and 1/8 tsp fine sea salt.
- Alternately add the dry ingredients and 1 cup warm milk to the wet ingredients, beginning and ending with the dry ingredients.
- In a bowl, gently combine 4 cups fresh pitted cherries, 1/2 cup golden rum, and 1/4 cup cold filtered water.
- Fold the cherry mixture into the batter.
- Pour the batter into a greased and floured 9x13 inch baking pan.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting:
- Beat 2 sticks softened unsalted butter until light and fluffy.
- Gradually add 16 oz softened cream cheese and 4 tbsp of reserved cherry/rum syrup, beating until smooth and creamy.
- Once the cake has cooled, frost with the cream cheese frosting.
- Garnish with shaved semi-sweet chocolate chips and fresh cherries.
My Drunken Cherry Chocolate Cake Adventure: A Baker's Tale
As a busy professional woman, juggling work, social life, and maintaining a semblance of a personal life, I often find myself craving simple yet satisfying pleasures. Enter the world of baking. While I don’t have endless hours to dedicate to elaborate pastries, a quick and easy recipe that delivers maximum flavor and minimal effort is always welcome. And that's precisely what I found in this Drunken Cherry Chocolate Cake.
The process was incredibly straightforward. I opted for a slightly lazy approach on a Friday night, choosing pre-pitted cherries (because let's be honest, time is precious!). The combination of the rich, dark cocoa, juicy cherries macerated in rum, and the creamy cream cheese frosting was pure bliss. The rum adds an unexpected depth, transforming this from a simple chocolate cake into a decadent, sophisticated dessert. It wasn't overly boozy, but just enough to add a grown-up flair.
The baking itself was a breeze. The batter came together quickly, the cake baked evenly, and the frosting was incredibly easy to whip up. The result? A moist, intensely chocolatey cake with the perfect balance of sweetness and tartness from the cherries. It was the perfect ending to a long week, a treat I could share with friends, or simply savor on my own while indulging in a relaxing bath. I am thinking of adapting this recipe and adding it to my repertoire of “quick and easy” recipes for gatherings with friends, especially during the holiday season. Maybe adding a dusting of powdered sugar to make it more festive?
What I particularly loved about this recipe was its adaptability. You could easily adjust the amount of rum to suit your preference, or even substitute it with another liqueur for a unique flavor profile. The use of fresh cherries is paramount to the success of the cake. Frozen cherries can be used in a pinch, but the flavor and texture are definitely not the same.
This recipe has quickly become a favorite in my arsenal of quick desserts. It's impressive enough to serve at a dinner party, yet simple enough for a weeknight treat. The perfect balance of rich chocolate, tart cherries, and a hint of boozy goodness is a recipe for success every single time. I highly recommend you try it! You won’t regret the deliciousness!
Tips and Variations:
For a richer chocolate flavor: Use high-quality dark chocolate cocoa powder.
For a more intense rum flavor: Increase the amount of rum and let the cherries marinate for a longer period of time.
For a vegan version: Substitute the eggs with flax eggs and the butter with vegan butter. Ensure your chocolate chips are also vegan.
For a gluten-free version: Use a gluten-free all-purpose flour blend.
Whether you are an experienced baker or a complete beginner, this recipe is a fantastic option. The simple instructions and readily available ingredients make it accessible to everyone. Plus, the end result? Well, that’s enough to make even the most demanding palate smile.
Enjoy!
