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Decadent Chocolate Cherry Cake With Rum Ganache

By bellalimento |

The countdown to Valentine’s Day is on. We’re exactly one week away. If you’re looking for a delicious cake to make to feed a crowd then this Chocolate Cherry Cake with Rum Ganache is the perfect solution. It’s rich, decadent and yes has the mandatory red color ; )  The red comes from premium Lucky Leaf cherry pie filling, which I was lucky enough to receive a sample of. It’s so good, I’m pretty sure I could eat it straight out of the can. If you’re worried about the rum in the ganache, just leave it out it will be delicious either way!  So grab your chocolate and follow the jump for the recipe.


Chocolate Cherry Cake with Rum Ganache
(Adapted from Lucky Leaf)
What you’ll need: {Makes 12-16 servings}
1 package chocolate cake mix
1 cup all purpose flour
1/2 cup sugar
2 – .23 ounce packages unsweetened lemonade flavored drink mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cooking oil
4 eggs
1 – 21 ounce can Lucky Leaf Premium Cherry Pie Filling
8 ounces sour cream
4 ounces sweet baking chocolate – chopped

Ganache:
1 cup whipping cream
9 ounces bittersweet chocolate – chopped
2 tablespoons dark rum

What to do:
1. Preheat oven to 350 degrees. Spray a 10″ tube pan (or bundt pan) with non-stick cooking spray. Set aside.

2. In a large bowl stir together: cake m ix, flour, sugar, drink mix, baking powder, baking soda.

3. Add: oil, eggs, pie filling, sour cream. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon batter into prepared pan.

4. Bake for 50 minutes OR until it passes the toothpick test. Cool in pan on wire rack for 20 minutes. Loosen sides & remove from pan. Cool completely.

Ganache:
1. Into a small saucepan heat whipping cream just to boiling.

2. In a medium bowl pour hot cream over bittersweet chocolate. Let stand 5 minutes. Stir until chocolate is melted and mixture is smooth. Stir in rum.

3. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes OR until thickened. Stir occasionally.

4. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.

Here’s even more Valentine’s Inspiration:

 

Read Paula’s Food Blog, bell’alimento!

Follow Paula on Facebook and Twitter for updates

Read all of Paula’s posts on Family Kitchen

 

 

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About bellalimento

bellalimento

bellalimento

Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Along with her delicious recipes being a staple on Babble's Food channel, Jones has been featured on sites such as: Saveur, CNN’s Eatocracy, The Cooking Channel, and The Washington Post.

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