This cake, for his birthday yesterday, was supposed to call to mind a chocolate covered, rum-soaked cherry. It has layers of rum-cherry-chocolate chip cake interspersed with layers of cherry preserves and rummy chocolate mousse. And the whole thing is topped with bittersweet chocolate ganache. For some reason, although the cake batter was pinkish (because it had cherry jam in it) it took on a greenish tint upon being baked. Possibly because I have aluminum pans? It was a comical surprise that we took in stride, and carried on valiantly eating large pieces of cake.
Here’s a 23-year-old Johnny Cash singing I Walk the Line. I wonder what kind of ice cream he liked?
1 1/2 cups milk
1 cup bittersweet chocolate chips
1/3 cup sugar
1/3 cup rum
1 t vanilla
1 T flour
1/2 t salt
1/2 cup heavy cream, whipped
In a small bowl beat the eggs, sugar, rum, vanilla, flour and salt until lemon-yellow and creamy. Meanwhile, warm the milk and chocolate chips in a medium-sized saucepan over medium heat. When the milk is just beginning to bubble on the edges, and the chocolate is fairly well melted, pour it in a thin stream into the egg mixture, whisking the whole time. Return the mixture to the pan and to the heat, continually whisking. It should become quite thick after about 5 minutes. Thick enough to coat a spoon – like a thin pudding or a very thick custard. Pour into a cool bowl, whisk to let off some heat, and then refrigerate until completely cool. Whip the cream until stiff and fold into the chocolate mixture.
2 sticks butter, softened
1 1/2 cups sugar
1 t vanilla
2 T rum
1/2 cup cherry preserves (I used bonne maman)
3 cups flour
2 t baking powder
1 t baking soda
1/2 t salt
3/4 cup chocolate chips
Preheat the oven to 375. Butter and flour two cake pans.
In a large bowl, beat the butter till soft and creamy. Add the sugar, eggs and vanilla, and continue to beat until the whole thing is light yellow and very fluffy. Stir in the rum and the cherry jam. Beat in the flour, baking powder, baking soda and salt. When it’s well mixed, beat in the chocolate chips.
Bake for about half an hour, till it’s brown on top and springs back when you lightly press it.
1 cup cherry jam
1 cup chocolate chips
2 T butter
Melt the butter and chocolate in a small saucepan over a larger saucepan filled with boiling water. Be careful not to let any water get into the chocolate, or it will seize up. Stir well, and heat till it’s silky and smooth.
Cut each cake into two horizontal pieces. Put one bottom piece on a cake plate. Spread a few tablespoons of cherry jam on it, and top with 1/3 of the chocolate mousse. Put the top piece of that cake on top. Carefully spread that with a few tablespoonfuls of cherry jam and another third of mousse. Put the bottom piece from the other cake on top of that, and spread with jam and the rest of the mousse. Spoon the warm chocolate over the top, letting it drip down the sides.
Chill till the chocolate and mousse are set.