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Drunken Cherry Chocolate Cake Recipe

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4.3 from 5 reviews

This Drunken Cherry Chocolate Cake is a luscious, moist chocolate cake layered with rum-soaked cherries and a rich cream cheese frosting infused with cherry rum syrup. Perfect for celebrations or indulgent dessert moments, it combines the deep flavors of cocoa and golden rum with fresh cherries for a decadent treat that’s both boozy and beautifully balanced.

Ingredients

For the Boozed Cherries

  • 4 cups (1 lb) fresh pitted cherries, roughly chopped
  • 1/2 cup golden rum (e.g., Bacardi Gold)

For the Chocolate Cake

  • 4 Tbsp unsalted butter, softened to room temperature
  • 1 1/2 cups white granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup warm milk (1% used)
  • 1 1/3 cups all-purpose flour
  • 3/4 cup unsweetened dark chocolate cocoa powder (blend of natural and Dutched cocoa)
  • 2 1/2 tsp baking powder
  • 1/8 tsp fine sea salt

For the Cream Cheese Frosting

  • 2 sticks (1 cup or 16 Tbsp) unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1/4 tsp fine sea salt
  • 16 oz (2 blocks) cream cheese, softened to room temperature and cut into pieces
  • 4 Tbsp reserved cherry/rum syrup (from soaked cherries)
  • 1/4 cup cold filtered water (for thinning syrup)

For Decoration

  • Semi-sweet chocolate chips (for shaved chocolate garnish)
  • A handful of fresh cherries (for cake topping)

Instructions

  1. Boozing up your cherries: Rinse, drain, and pit 1 lb of fresh cherries. Roughly chop them and place in a medium bowl with 1/2 cup golden rum. Allow them to soak at room temperature for 1 hour. After soaking, drain the cherries in a sieve over a bowl, reserving both cherries and the syrup separately.
  2. Preparing the cake pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans and set them aside, ensuring even cooking and easy cake removal.
  3. Making the chocolate cake batter: In a stand mixer fitted with a whisk attachment, beat 4 Tbsp softened butter, 1 1/2 cups granulated sugar, 2 eggs, and 1 tsp vanilla extract on high speed for 7 minutes until the mixture is light and fluffy. Gradually whisk in 1 cup of warm milk until smooth.
  4. Combining dry ingredients: Sift together 1 1/3 cups all-purpose flour, 3/4 cup unsweetened dark cocoa powder, 1/8 tsp fine sea salt, and 2 1/2 tsp baking powder. Gently fold the sifted dry ingredients into the wet batter just until incorporated to maintain airiness.
  5. Baking the cake layers: Divide the batter evenly between the prepared pans. Bake at 350°F for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let the cakes cool in the pans briefly before transferring to wire racks to cool completely.
  6. Making the cream cheese frosting: In a clean mixing bowl, combine 2 sticks softened butter, 3 cups powdered sugar, and 1/4 tsp salt. Mix on low speed for about 1 minute to combine without creating a sugar cloud, then increase to medium-high speed and beat for 2 minutes until pale and fluffy. Add cream cheese pieces one at a time, mixing briefly after each addition until smooth and fully incorporated. Finally, add 4 Tbsp of the reserved cherry rum syrup in two additions, mixing to combine. Refrigerate the frosting until ready to use.
  7. Assembling the cake: Once the cake layers are fully cooled, slice each horizontally into two even layers with a serrated knife. Place one cake layer cut side up on a cake stand. Thin the remaining cherry rum syrup with 1/4 cup cold filtered water and brush about one-third of this syrup evenly over the layer. Spread a generous layer of frosting on top, then add one-third of the soaked cherries. Repeat this process for the next three layers, but do not add syrup or frosting to the final top layer yet.
  8. Final frosting and decoration: Refrigerate the stacked but unfrosted cake for 15–20 minutes to let it rest. Then frost the top and sides with the remaining frosting. Decorate with shaved semi-sweet chocolate chips and a handful of fresh cherries on top. Serve and enjoy with loved ones.

Notes

  • Soaking the cherries in rum for an hour infuses the cake with a delightful boozy flavor, but be sure to reserve the syrup for use in the frosting and cake layers.
  • Use a serrated knife to slice the cake layers horizontally for clean, even layers without crumbling.
  • Do not slice the cake layers too early to avoid drying out; only slice when fully cooled and ready to assemble.
  • When adding powdered sugar for frosting, start on low speed to avoid a powdered sugar cloud.
  • Refrigerate the frosting before assembling to make it easier to spread.
  • Ensure all butter and cream cheese are softened to room temperature for a smooth frosting.

Find it online: https://cookedbygrace.com/drunken-cherry-chocolate-cake-recipe/