For Cake:
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Cooking spray
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3/4 cup unsweetened cocoa powder, plus more for dusting
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1 tsp salt
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1/2 cup sour cream
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1/3 cup whole milk
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2 tbsp light rum
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1 1/2 cups frozen cherries, thawed
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1 cup (2 sticks) unsalted butter, room temperature
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1 cup sugar
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4 large eggs
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1 tsp vanilla extract
For cherry sauce and topping:
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3 cups frozen cherries, thawed
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3 tbsp sugar
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2 tsp lemon juice
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1/2 (4 oz) semisweet chocolate bar
Steps
1
For cake, preheat oven to 325°F. Grease a 12-cup Bundt pan with cooking spray, then dust with some cocoa powder. In a medium bowl, whisk together cocoa, flour, baking soda and salt. Set aside.
2
In a liquid measuring cup, combine sour cream, milk and rum until smooth. Set aside. Drain cherries in a colander. Transfer to a paper–towel-lined plate and pat very dry.
3
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar until combined and creamy. Add eggs one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla.
4
On low speed, add half of flour mixture and mix until just combined. Add milk mixture and continue to mix until just combined. Add remaining flour mixture and beat until combined.
5
Scrape half of batter into prepared pan, then add cherries on top. Top with remaining batter. Smooth the top with a spatula. Bake until a toothpick inserted comes out clean, 45 to 55 minutes. Transfer to a wire rack and cool 20 minutes. Run a knife along sides of Bundt pan to loosen cake. Invert cake onto a serving plate or cake platter and continue to cool completely.
6
Meanwhile, for cherry sauce, in a medium saucepan, combine cherries, sugar, lemon juice and 3 tablespoons water. Cook over medium heat, stirring occasionally, until juices have thickened and cherries are soft, 10 to 12 minutes. Remove from heat and cool slightly.
7
Using a vegetable peeler, shave the edge of chocolate bar to make wide curls. Spoon cherry sauce over cooled cake and sprinkle chocolate shavings over top.
