Happy chocolate cake day! It seems fitting for chocolate cake to have it’s own special day, so I’m celebrating it today with an extra chocolatey cake made with cherries and topped with a rum chocolate ganache. This cake is TO DIE FOR and I don’t normally like cherries that much, but let’s be honest, the rum makes it. A little rum takes anything to the next level!
It uses melted butter and melted chocolate to make it extra rich, so it tastes like a truly chocolate cake. Luckily, the melted butter and buttermilk keep it moist too, so it sort of tastes like an extra rich boxed mix (but SO MUCH BETTER). Then it’s filled with dark pitted cherries and topped with a smooth chocolate ganache spiked with rum. The tastes of the chocolate, cherries and rum go so well together, and the dark cherries really bring out the richness of the cake.
I baked mini bundt cakes so it would be easy to drizzle the ganache over the top, and one cakelet makes the perfect dessert for two! Valentine’s Day idea, anyone?
- 1/2 cup unsweetened cocoa powder
- 3 oz. semi-sweet chocolate
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup buttermilk
- 3/4 cup hot water
- 1/4 cup melted butter
- 2 tsp vanilla extract
- 1 cup flour
- 1 canned dark pitted cherries
Preheat the oven to 350 degrees. Grease a mini bundt cakelet pan or silicone mold with butter and sprinkle with cocoa powder and set aside.
In a medium sized bowl, combine the cocoa powder and chopped chocolate. Pour in the hot water and stir with a whisk until smooth. Set aside to cool.
In a separate bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Set aside.
In a large mixing bowl or your stand mixer, mix together the melted butter, buttermilk, vanilla and eggs with a whisk attachment until smooth. Mix in the chocolate mixture. Slowly add the dry ingredients and mix until smooth.
Pour a small amount of batter into each cavity and then layer pitted cherries before topping each cavity off with more cake batter until the cakelets are 3/4 full. Bake for 18 minutes until an inserted toothpick comes out clean. Cool completely on a wire rack.
To easily remove them from the pan, I leave mine in the refrigerator for about 30 minutes. Them remove and replace on a wire rack right-side up.
- 1 cup semi-sweet chocolate chips (or 8 oz. chopped chocolate)
- 1/2 cup heavy whipping cream
- 2 tbsp rum
Heat the cream until sizzling. Remove from heat and stir in chocolate chips until completely melted. Add rum extract and set aside to cool lightly.
I find it easiest to pour with a measure cup with a spout. Pour the ganache over the cooled cakelets and enjoy! If you desire, sprinkle with cute sprinkles for a little color or decoration.