Chocolate Cherry Cake with Rum Ganache Recipe -
Chocolate Cherry Cake with Rum Ganache Recipe
  • READY IN 5+ hrs

Chocolate Cherry Cake with Rum Ganache

Recipe by  

"Rich chocolate cake is layered with cherry pie filling and spread with a creamy ganache."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    35 mins
  • COOK

    1 hr

    5 hrs 15 mins


  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
  2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF Cherry Pie Filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
  3. For ganache, in a small saucepan heat cream just to boiling. 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. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2009

Love,Love,Love this cake! I'm making a few this weekend for friends. This time I'm going to stir in the cherries by hand. The mixer chopped them up. Thanks for the best cake EVER!!

Most Helpful Critical Review
Dec 26, 2009

I didn't like the ganache. It didn't do nothing for the cake. I will use sweeter chocolate chips next time. The cake was alright.


11 Ratings

Dec 26, 2008

I made this cake to take to a Christmas Eve party. Everyone loved it! The cake itself is super moist and flavorful. I only gave it four stars because I felt that the ganache was a little heavy, and if you're not careful it will pool around the bottom of the cake. But overall it is a crowd pleaser.

Apr 13, 2010

I have made this cake twice...both time with rave reviews! The first was exactally as the recipe. This last time I used half semi-sweet and half bitter-sweet chocolate for the ganache and substituted Kirsh for the rum. I poured 2 layers of it over the cake and then drizzled with whisps of white chocolate. Topped with a few well-drained stem-on cherries, it looks professional and tastes WAY better! Only draw back is...there are no crumbs to bring home!!

Oct 05, 2009

Excellent! I made this cake as written, except used mini chips instead of the chopped chocolate inside the cake and use rum flavoring instead of rum for the ganache. Mine did not turn at all red like the photo, so I'm thinking there was some food coloring used there. I made this for my husband to take to work - and it was almost gone by 11am. Thanks for the recipe!

Jul 18, 2011

I thought this was a really good cake and that was before any topping. I Love chocolate and cherry together! Since I was unable to taste the full size cake, I made myself a cupcake size... the cake was fluffier that I expected. Changes - I folded in the cherries with the chocolate chips. I also used the Satiny Chocolate Glaze recipe on this site (replacing vanilla w/ 1 tsp rum extract) instead of the ganache simply b/c I knew it would dry semi-hard and I needed that for wrapping it up for travel. I would love to try the ganache next time. Will make again!

Jan 31, 2011

Wonderful cake, but I did make changes as I lacked some of the ingredients. Rather than lemonade, I used cherry crystal light tubs (think it gave it the red coloring), and used chips for the chocolate bar. I also had no almond flavor so used vanilla. And finally, I used a simple chocolate glaze as "frosting" and omitted rum. Made for hubby's work party and they are picky, so glad when he came with the empty holder! Will make again!!

Apr 27, 2010

This cake turned out gummy had to rebake it, didn't help and it was very heavy. never had a cake turn out bad on me before.


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  • Calories
  • 699 kcal
  • 35%
  • Carbohydrates
  • 81 g
  • 26%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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