Chocolate Cherry Cake with Rum Ganache
Recipes Fruit Filling & Topping

Chocolate Cherry Cake with Rum Ganache

Just like the filled candies, this dense chocolate cake has a few surprise ingredients that enhance this lush dessert. And then the whole confection is spread with a rich chocolate icing to make it double trouble.

Made With

Ingredients

Servings:

Chocolate cake mix for 2 two-layer-sized cakes
2 cups all-purpose flour
1 cup granulated sugar
2 Tbsp. (.5 oz) unsweetened lemonade-flavored drink mix
1 tsp. baking powder
1 tsp. baking soda
1 qt. (36 oz.) LUCKY LEAF® Cherry Pie Filling
2 cups sour cream
1 cup vegetable oil
8 large eggs, lightly beaten
1 Tbsp. almond extract
8 oz. mini semisweet chocolate chips or chopped chocolate
2 cups heavy cream
18 oz. bittersweet chocolate, chopped
1/4 cup dark rum

Method

  1. Preheat oven to 350°F conventional or 300°F convection.
  2. For Cake: Grease and flour two 10" fluted tube pans; set aside.
  3. In bowl of mixer equipped with paddle, combine cake mix, flour, sugar, drink mix, baking powder and soda. Add pie filling, sour cream, oil, eggs and almond extract. Beat mixture on low to medium speed for 2 minutes (batter will be stiff). Remove from mixer and fold in chopped sweet chocolate.
  4. Spoon batter equally into 2 prepared pans. Bake 60- 70 minutes, or until wooden toothpick inserted in center comes out clean. Remove from heat and cool in pans on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
  5. For Ganache: In a heavy stainless steel saucepan, heat cream just to boiling. Place bittersweet chocolate into a bowl and pour hot cream over top of chocolate; let stand 5 minutes. Using a stainless spoon, stir chocolate until melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl on top of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Make sure ice water does not get into Ganache mixture.
  6. Transfer cake to serving plates or platters. Divide Ganache in two and spread evenly over each cake. Let stand at least 1 hour for Ganache to set up before slicing each cake into 12 slices to serve.

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