- 1 1/2 hours
- Soak Cherries: Rinse, drain and pit 1 pound of cherries. cut the pitted cherries and add them to a medium bowl with ½ cup rum. Allow the cherries to soak at room temp for 1 hour then use a strainer to drain cherries over a bowl. Save both the cherries and the syrup for later use.
- Making the Chocolate Cake Layers: 1. Preheat the oven to 350˚F. Cover two, 8-inch cake pans with butter and flour and set aside. 2. Use an electric mixer to mix together the butter, granulated sugar, eggs and vanilla extract. Once the mixture is light and fluffy (typically after roughly 7 minutes), whisk in 1 cup of warm milk until the blend is smooth. 3. Combine the all-purpose flour, unsweetened cocoa, salt, and baking powder. Fold the sifted mixture into the batter. Move the mixture into the prepared cake pans and bake for 30 min. To check if it is ready, you may insert a toothpick and check if it comes out clean. 4. Turn off heat and move the cakes to wire racks to allow them to cool.
- Making the Frosting: 1. Mix the 2 sticks of butter with ground sugar and salt in the electric mixture set to low speed. Increase speed to medium-high and beat until the mixture is light and fluffy (2 min). 2. Add in 1 piece of cream cheese at a time and mix until combined.. Mix for an additional minute after all the cream cheese is added. 3. Pour in 1 tablespoon of the remaining cherry-rum juice at a time. Once 4 tablespoons have been added, blend for an additional minute, Place the remaining cherry syrup to the side and refrigerate frosting until ready to use.
- Assembling the Cake: 1. When putting together the cake, cut each cake layer in half horizontally, creating two even layers Put one layer on a cake stand with the cut side facing up. 2. Stir cold water into the remaining cherry rum liquid. Spread 1/3 of the cherry rum liquid across the first cake layer. Add a layer of frosting and top with ⅓ of the soaked cherries. Repeat with the next three layers but don't put any cherry rum juice or frosting over the last layer. Refrigerate the cake for 15-20 min, then frost the top and sides. Garnish the top with chocolate shavings and enjoy!