Drunken Cherry Cake

Name: Drunken Cherry Cake
Yield: 12 serving
Ingredients: 3 eggs; 2 ⅓ cup sugar; 1 ½ cup milk; ¾ cup neutral oil; 3 cups flour; ¾ cup hot boiled water; 13 tablespoons cocoa powder; 1 ½ teaspoon + ⅔ teaspoon baking powder; 1 ½ teaspoon baking soda; 4 cups pitted cherries in light syrup; 1 can; 8 oz unsalted butter; ¼ cup cognac or rum; 100 grams dark chocolate; 50 grams unsalted butter; 4 tablespoon confectioners' sugar; 2 tablespoons cocoa powder; 1 tablespoon corn starch; 2 oz dark chocolate bar; 1 cup sugar; ½ stick softened unsalted butter; 1 teaspoon vanilla; 2 tablespoon milk

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Servings
12
Calories
831 kcal
Course
Dessert
Cuisine
European

Drunken Cherry Cake

Knox Blevins

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This Drunken Cherry Cake is anything but ordinary. It's moist, incredibly flavorful, and drenched in a decadently delicious mixture of Dulce de Leche, cherries, and rum.

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Ingredients

Servings

For the chocolate cake

3 eggs
2 ⅓ cup sugar
1 ½ cup milk
¾ cup neutral oil like grapeseed
3 cups flour
¾ cup hot boiled water
13 tablespoons cocoa powder
1 ½ teaspoon + ⅔ teaspoon baking powder
1 ½ teaspoon baking soda

For the filling

4 cups pitted cherries in light syrup drained ( I used Trader Joe's Dark Morello Cherries) + 9 cherries for decoration
1 can 14 oz sweetened condensed milk
8 oz unsalted butter melted
¼ cup cognac or rum

For chocolate ganache

100 grams dark chocolate
50 grams unsalted butter
4 tablespoon confectioners' sugar
2 tablespoons cocoa powder
1 tablespoon corn starch

For chocolate shavings

2 oz dark chocolate bar

For the frosting

1 cup sugar
½ stick softened unsalted butter
1 teaspoon vanilla
2 tablespoon milk

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Instructions

To make Dulce de Leche* (see notes)

Bring a medium pot of water to a boil. Remove the label from a can of condensed milk and carefully place a can into the water. Cook on a medium-low heat for 3 hours. Make sure the can is covered with water at all times. Remove from the water and cool before making a cake filling.

To make the chocolate cake

Preheat the oven to 375 F. Line a round 9 inch cake pan with a parchment paper.
In a large bowl, sift together flour, baking powder, baking soda, cocoa powder and sugar.
In a medium bowl, lightly whisk the eggs. Add oil and milk. Mix well.
Gently pour wet ingredients into the dry ingredients. The batter should be quite thick resembling a density of a sour cream.
Splash in hot boiled water. Stir together until just combined and bake for about 1 hr 15 minutes or until a toothpick inserted in the middle of the cake comes out dry. Remove from the oven and transfer on a wire rack to cool.

To make the filling

In a large mixing bowl, combine Dulce de Leche, cherries, cognac or rum and melted butter.
Cut off the thin top layer of a cake and set aside.
Carefully spoon out the inside of the cake and transfer it to Dulce de Leche mixture. Mix everything well. Make sure the borders and bottom of the cake are not less than ½ inch thick.

To assemble the cake

Fill the empty cake with the filling carefully pressing to fill in any gaps. Cover with a cake top and press again making sure not to break the cake top.

To make chocolate ganache

Fill a medium pot with a few inches of water and put it on a medium heat. Place a heat-proof bowl over the pot with water and add butter.
When butter has melted, add cocoa powder and confectioners' sugar. Whisk it all together.
Add corn starch and mix until no lumps remain.
Add chocolate and wait until it melts.
Remove ganache from the heat and let it cool for a minute or two.
Using a metal icing spatula, cover your cake with the ganache.

To make chocolate shavings

Using a vegetable peeler, shave along the length of the chocolate bar to form chocolate curls.
While ganache on a cake is still wet, scatter chocolate shavings all over the top and sides of the cake.

To make frosting

In a medium bowl combine softened butter, sugar, vanilla and 1 tablespoon of milk. Using a hand electric mixer, beat the frosting on a medium speed until nice and smooth. Add the remaining tablespoon of milk until frosting is fluffy and smooth.
Using 1M Wilton decorating tip, pipe 9 buttercream roses onto the cake. Garnish each rose with a cherry.
Enjoy!

Notes

Alcohol-Free: If you're making it for kids, you can totally omit the alcohol part; the cake will still taste amazingly delicious.
Chocolate Ganache: This cake is all about the chocolate, so feel free to play with the ganache. Try white chocolate for a sweet twist, or milk chocolate for a milder flavor.
Storage: The cake can be kept in the refrigerator for up to 3 days. Make sure it is stored in an airtight container to maintain its freshness.
Dulce de Leche can be prepared a day in advance.
Cake recipe is adapted from Tatyana's Drunken Cherry Cake @edimdoma.ruFrosting recipe first appeared on http://www.twosisterscrafting.com/

Nutrition Information

Show Details

Calories 831kcal (42%) Carbohydrates 110g (37%) Protein 9g (18%) Fat 41g (63%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 95mg (32%) Sodium 232mg (10%) Potassium 374mg (11%) Fiber 5g (20%) Sugar 63g (126%) Vitamin A 1305IU (26%) Vitamin C 2mg (2%) Calcium 113mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 831 kcal

% Daily Value*

Calories	831kcal	42%
Carbohydrates	110g	37%
Protein	9g	18%
Fat	41g	63%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	95mg	32%
Sodium	232mg	10%
Potassium	374mg	8%
Fiber	5g	20%
Sugar	63g	126%
Vitamin A	1305IU	26%
Vitamin C	2mg	2%
Calcium	113mg	11%
Iron	5mg	28%