Drunken Cherry Cake
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Drunken Cherry Cake
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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
For the chocolate cake
- 3 egg
- 2 ⅓ cup sugar
- 1 ½ cup milk
- ¾ cup neutral oil like grapeseed
- 3 cups flour
- ¾ cup water hot, boiled
- 13 tablespoons cocoa powder
- 1 ½ teaspoon baking powder ⅔ teaspoon
- 1 ½ teaspoon baking soda
For the filling
- 4 cups Cherry drained ( I used Trader Joe's Dark Morello Cherries) + 9 cherries for decoration, pitted, in light syrup
- 1 can 14 oz sweetened condensed milk
- 8 oz butter melted, unsalted
- ¼ cup cognac or rum
For chocolate ganache
- 100 grams dark chocolate
- 50 grams butter unsalted
- 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 butter stick, softened, unsalted
- 1 teaspoon vanilla
- 2 tablespoon milk
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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