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Drunken Cherry Cake

Today I am making a "Drunken Cherry Cake", I really like this cake. It has a moist uniform texture and it is super chocolatey, add some liqueur and cherries here - in my opinion, it's the perfect combination. In short, chocolate lovers will definitely appreciate it, recipe is not difficult, it just takes some time, but the result is worth it.

For the sponge cake:

Eggs

6 pcs

Egg yolks

2 pcs

Flour

1 1/4 cups

Sugar

3/4 cup

Cocoa

1/4 cup

For the filling:

Frozen or fresh cherries

2 cups

Sweetened condensed milk

1/2 cup

Butter

1/2 cup

Dark chocolate 56%

5.3 oz

Cherry liqueur

3/8 cup

For the glaze:

Liquid honey

3 tbsp

Dark chocolate 56%

7 oz

Heavy cream (30%)

3/4 cup

Vegetable oil

2 tbsp

To prepare the "Drunken Cherry Cake", we need to first make the chocolate sponge cake. Preheat the oven to 160 degrees Fahrenheit with convection. Place eggs and egg yolks in the mixer bowl, add sugar and beat on high speed for 5-7 minutes, until a fluffy and dense mixture is formed.

Mix the flour and cocoa in a separate container, sift them through a sieve and add them to the beaten eggs gradually, carefully stirring with a spatula. Do not mix the batter for too long, it should remain airy and fluffy.

You will need a 22 cm baking pan. Line the bottom of the pan with parchment paper. Pour the batter into the pan and place it in the preheated oven for 30-35 minutes. Check for readiness with a wooden skewer. Remove the baked sponge cake to the side and let it cool completely, about 1 hour.

Once the sponge cake has cooled, trim about 1 cm off the top layer (we will need it later)

Next, remove the center of the sponge cake by hand, set aside the resulting cake crumbs in a separate bowl, we will need them later.

We should have a sponge cake container with sides, where we will place the filling later.

Prepare the filling. In a suitable container, place chocolate, butter, condensed milk, and liqueur. Melt everything in the microwave in 30-second intervals, stirring each time, watching the process to prevent the chocolate from burning.

Then add the chocolate mixture and cake crumbs to the cherries. Mix everything well.

I left about 1/6 of the cake crumbs, turned out to be too much.

Return the prepared sponge cake to the pan in which it was baked and place the filling, smooth and pack it down.

Cover the cake with the lid that was cut off at the beginning, press it slightly to level it, cover with plastic wrap and refrigerate for 5-6 hours or overnight for it to soak well.

Prepare the chocolate glaze by combining all the glaze ingredients and melting them either in the microwave or using a double boiler.

Remove the cake from the refrigerator, now it can be glazed. I took a large dish, placed a rack with the cake on it. I flipped the cake upside down, so the surface would be smoother. And pour the chocolate glaze over it.

You can perfectly level and decorate the cake - I didn't do that, just made a simple pattern with a knife and spoon. Place the cake in the refrigerator for about 20 minutes for the glaze to set.