Ingredients
for the Cake:4 Tbsp unsalted butter, softened to room temp
1 1/2 cups white granulated sugar
2 eggs
1 tsp vanilla extract
1 cup warm milk (I used 1%)
1 1/3 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder (I used one that is a blend of natural and dutched cocoa)
2 1/2 tsp baking powder
1/8 tsp fine sea salt
For the Filling:
4 cups (1 lb) fresh pitted cherries
1/2 cup golden rum (I used Bacardi Gold $8/bottle at a liquor store)
1/4 cup cold filtered water
For the Cherry Cream Frosting:
2 sticks unsalted butter, softened to room temp
3 cups powdered sugar
1/4 tsp fine sea salt
16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces
4 Tbsp of the reserved cherry/rum syrup
Ingredients To Decorate the Cake:
Semi-sweet chocolate chips to create shaved chocolate (see Ree’s tutorial, except I omitted Crisco)
A handful of fresh cherries for the top
See more here
