Enjoy a luscious twist on the classic Hershey’s chocolate cake with this rum-infused version, complemented by a fresh cherry topping that brings a burst of fruitiness to every bite.
Ingredients:
For the Cake:
- 400 grams (2 cups) sugar
- 220 grams (1 3/4 cups) all-purpose flour
- 177 ml (3/4 cup) Dutch process cocoa powder
- 7.5 grams (1 1/2 tsps) baking powder
- 7.5 grams (1 1/2 tsps) baking soda
- 5 grams (1 tsp) salt
- 2 large eggs
- 240 ml (1 cup) milk
- 120 ml (1/2 cup) vegetable oil
- 30 ml (2 tbsp) Bacardi Rum
- 10 ml (2 tsps) vanilla extract
- 240 ml (1 cup) boiling water
For the Cherry Topping:
- 315 grams (2 1/2 cups) fresh cherries, pitted and sliced
- 30 ml (1/8 cup) water
- 30 grams (2 tbsp) all-purpose flour
- 30 ml (2 tbsp) Bacardi Rum
- 25 grams (1/8 cup) sugar
- 5 ml (1 tsp) lemon juice
For the Chocolate Frosting:
- 226 grams (2 sticks) unsalted butter
- 360 grams (3 cups) powdered sugar
- 118 ml (1/2 cup) cocoa powder
- 7.5 ml (1 1/2 tsp) vanilla extract
- 90-120 ml (6-8 tbsp) heavy cream
Optional:
- Whipped cream and extra cherries for garnish
Instructions:
- Preheat your oven to 175°C (350°F). Grease a 9×9-inch cake pan with butter and dust with flour or line with parchment paper.
- In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Beat in the eggs, milk, oil, rum, and vanilla extract until well combined. Do not overmix.
- Carefully stir in the boiling water until the batter is fully blended.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the cherry topping by combining the water, sliced cherries, flour, rum, sugar, and lemon juice in a saucepan over medium heat. Cook until the cherries begin to bubble and soften. Transfer the cherry mixture to a bowl and refrigerate.
- Allow the cake to cool on a rack for approximately 45 minutes before frosting.
- For the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, then the vanilla extract. Slowly add the heavy cream until you reach a creamy consistency.
- Once the cake is cool, spread the chocolate frosting over the top. Add the chilled cherry layer, and optionally, top with whipped cream and additional cherries for decoration.
This Rum-Infused Chocolate Cake with Fresh Cherry Topping offers a sophisticated twist on a familiar favorite, perfect for any occasion that calls for a special dessert. Enjoy your creation!
