April 21, 2015
This cake is scrumptious. It really is as good as it looks. This cake is amazingly good; moist, chocolatey, boozy, and cherry-liscious. I think it's a winner!
1 hr 30 mins
Boozing up your cherries:
Roughly chop your pitted cherries and place them in a medium bowl with ½ cup golden rum. Let sit at room temp for 1 hour then drain cherries in a sieve over a bowl. Keep both the cherries and the syrup.
Making the Chocolate Cake Layers:
Making the Frosting:
In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).
Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
Assembling the Cake:
Once you are ready to assemble the cake, slice each of your cake layers in half horizontally into two even layers (Tip: don't slice your layers early or they may dry out). A serrated knife works best. Place one layer cut side up on a cake stand.
This cake is the moistest, and softest when it sits at room temp for at least 30 min before serving. Enjoy!
For the Cake Batter:
For the Filling:
For the Frosting: