Drunken Cherry Cake (Classic Recipe)
User Reviews
4.8
Drunken Cherry Cake (Classic Recipe)
Description
Drunken Cherry Cake (Classic Recipe) features layers of chocolate sponge cake which are hollowed to create bowls, then filled with cherries soaked for at least eight hours in vodka. The soaking allows the cherries to absorb alcohol flavor while retaining their juiciness. Chocolate sponge cake provides a sturdy yet tender base and lid for the filled layers.
Whipped cream sweetened with sugar is whipped to stiff peaks and mixed with the soaked cherries and crumbled cake pieces to create a moist and creamy filling. These layers are built and stacked, with additional whipped cream used to frost the cake’s exterior. Finally, a rich chocolate ganache made from semi-sweet chocolate chips and cream coats the cake, adding a glossy and decadent finish.
This cake is chilled during assembly to allow flavors to meld and textures to set. The combination of alcohol-soaked fruit, fluffy cream, and chocolate makes it an indulgent dessert suitable for special occasions. The preparation requires advance planning for soaking cherries, but the layered approach results in a distinctive and flavorful cake.
Ingredients
- 2 cups vodka
- 58 oz Cherry morello cherries, pitted, in syrup
Sponge Cake
- 2 chocolate sponge cake
Drunken Cherry Cake Cream
- 3 cups heavy whipping cream very cold
- 1 cup sugar
Chocolate Ganache
- 1 cup chocolate chips semi-sweet
- 3/4 cup whipping cream
Instructions
- Drain juice from canned cherries. Place them in a dish and cover them with vodka. Cover dish with plastic wrap and allow cherries to soak for at least 8 hours and up to overnight.
- Prepare chocolate sponge cakes (see linked recipe above).
- Cut off a thin layer from each sponge cake. Set it aside carefully, as you will use it as a cake "lid" later on.
- Cut a line close to the inner rim of the cake. Rip out the inside of the cake to create a bowl. Gently rip the cake insides into small pieces and set aside.
- In a medium bowl, use a hand mixer to combine sugar and ultra-cold heavy whipping cream. Whisk on medium-high until the cream reaches stiff peaks.
- Drain alcohol from cherries. Mix sponge cake crumbs, cherries, and about 80% of the cake cream together.
- Fill each cake bowl with cake cream. Carefully cover each cake bowl with cake lid.
- Stack layers together with a bit of cream in between. With remaining cream, frost the outside of the entire cake. Refrigerate it while you prepare chocolate ganache.
- Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring cream to a simmer (do not let it reach a boil). Pour hot cream over the chocolate chips, stirring constantly until the ganache is smooth and melted. Allow it to cool to room temperature.
- Place chocolate ganache in a piping bag or a plastic storage bag with one of the ends cut. Drizzle chocolate on the edges of the cake, letting it drip off the sides. Apply the remaining chocolate ganache to the top of the cake, spreading it carefully to create a smooth top. Use remaining cherries to decorate the outside of the cake as you wish.
- Keep cake refrigerated overnight to allow it to set. Serve cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 264mg | 11% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 1862IU | 37% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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