Cherry chocolate rum cake

This cake is full of chocolatey flavor – a real charm in combination with the cherry sauce and a dollop of whipped cream!


Difficulty: Easy

Time: 20 min. preparation time, 50 min. baking time

Nutrition: Calories ca 482 / Protein 7g / Carbohydr. 52g / Fat 24g

Ingredients (12 servings)

500 gcherries (stoned)
250 gall-purpose flour
250 gsugar
240 gbutter (melted)
9 tbsprum
150 gchocolate (chopped)
1vanilla bean (seeds)
4 tbspcocoa powder
3 tbspcornstarch
3 tspbaking powder
1 tspcinnamon
200 mlred wine
1 tbspwater
confectioner’s sugar to garnish
butter to grease


frying pan, lighter, standing mixer or hand mixer with beaters, oven, baking pan, large bowl, whisk, cooking spoon, small bowl

Wine Tip

Port wine, 2008
Port is the ideal companion to this sweet chocolate dessert. Matured for a couple of years in barrels, the red wine emphasizes the rum aroma with its slightly spicy taste.

Step 1

Cherry chocolate rum cake

Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.

standing mixer or hand mixer with beaters, oven

6 eggs / 200 g sugar

Step 2

Cherry chocolate rum cake

Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.

1 vanilla bean / 7 tbsp rum / 240 g melted butter

Step 3

Cherry chocolate rum cake

In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.

large bowl, whisk

250 g all-purpose flour / 4 tbsp cocoa powder / 2 tbsp cornstarch / 3 tsp baking powder / 1 tsp cinnamon / salt

Step 4

Cherry chocolate rum cake

Add dry ingredients to the mixture and beat until a smooth batter forms.

Step 5

Cherry chocolate rum cake

Add chopped chocolate and beat to combine.

150 g chocolate

Step 6

Cherry chocolate rum cake

Now, carefully fold in two thirds of the drained cherries.

cooking spoon

350 g cherries

Step 7

Cherry chocolate rum cake

Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.

oven, baking pan, cooking spoon

butter to grease

Step 8

Cherry chocolate rum cake

Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.

frying pan

50 g sugar / 150 g cherries

Step 9

Cherry chocolate rum cake

Add remaining rum. Then, stand back and flambé.

frying pan, lighter, cooking spoon

2 tbsp rum

Step 10

Cherry chocolate rum cake

Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.

frying pan, cooking spoon

200 ml red wine

Step 11

Cherry chocolate rum cake

In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.

small bowl

1 tbsp cornstarch / 1 tbsp water / confectioner’s sugar to garnish