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Monday, February 6, 2012

Chocolate Cherry Cake with Rum Ganache

With Valentines Day right here knocking at our door Lucky Leaf has brought us a new recipe just in time for this special occasion!

The recipe is easy and so full of cherry's and chocolate it makes your mouth water. My Daughter and I made this and had so much fun! The best part was everyone wanted it before dinner! Yes, they had to wait! We all rated it a big thumbs up!

Here is the recipe and a video to follow along while your preparing this amazing dessert for that special someone.

I love using Lucky Leafs Cherry Filling because it is full of flavor and each can is jam packed full of Cherry's. I recommend you use this product for this recipe.

Chocolate Cherry Cake with Rum Ganache


  • 1 package 2-layer-size chocolate cake mix
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 0.23-ounce packages unsweetened lemonade-flavored drink mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 21-ounce can LUCKY LEAF ® Cherry Pie Filling
  • 1 8-ounce carton dairy sour cream
  • 2 teaspoons almond extract
  • 1 4-ounce bar sweet baking chocolate, chopped
  • 1 cup whipping cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 tablespoons dark rum
  • Preparation
    1. Preheat oven to 350°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, 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. Makes 12 to 16 servings.

    Servings: 12

    Cooking Time: 60


    Happy Valentines Day!


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    Karen B.

    Happy Valentines Day!


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