Easy Drunk Cherry Cake Recipe
Image Credit: Ellen's Kitchen via YouTube
One thing I love about baking cakes is that you can be really creative or very simple with them. You can add crazy stuff to give it a little kick or you can stick to classic retro recipes, either way, they always leave me with a satisfied and full stomach. Probably my favorite thing to do with a cake or any dessert would be adding in some liqueur just like this drunk cherry cake by Ellen’s Kitchen on YouTube. You should try it too, it’s easy and yummy!
Ingredients:
Chocolate cake
- 5 pieces Eggs
- A pinch of salt
- 150 grams (7 tablespoons) Sugar
- 80 grams (5 tablespoons) Flour
- 45 grams (4 tablespoons + 1 teaspoon) Cocoa powder
- 30 grams (3 tablespoons) Cornstarch
Cherry filling
- 300 grams (2 cups) Pitted cherries
- 120 grams (5 tablespoons + 1 teaspoon) Condensed milk
- 70 grams (¼ cup) Butter
- 120 grams (¾ cup) Dark chocolate
- 50 ml (4 tablespoons) Liqueur or Cognac
Glaze
- 150 ml (10 tablespoons) 20% Light Cream
- 130 grams (¾ cup) Chocolate
- 30 ml (2 tablespoons) Vegetable oil
- 50 grams (¼ cup) Nuts
Directions:
Step 1
In a mixing bowl, combine the eggs, sugar, and salt, then beat them with a hand mixer until they turn fluffy for about 8 to 10 minutes. Sift the cocoa powder and corn starch over the mixture gradually while folding in between. Mix them with a spatula until uniform. Pour the cake batter on the cake mold (20cm or about 7 to 8 inches diameter) lined with parchment paper, tap the mold on the surface to release trapped air bubbles inside, then bake in a preheated oven at 170°C for about 30-35 minutes.
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Step 2
Remove parchment paper from the cake, then transfer it to a cooling rack. Once cooled, remove the top of the cake, then gently remove and crumble the center of the cake, leaving only the bottom and the sides intact. Put the empty cake shell back in the cake mold lined with parchment paper.
Step 3
In a mixing bowl, add in the chocolate, butter, condensed milk, and the liqueur or cognac, then melt them over a pot filled with hot water, stir the contents until incorporated, then add the pitted cherries and fold until uniform. Add in the cake crumbs, fold in until well combined, then pour the mixture onto the cake shell, put the top of the cake back. Keep refrigerated for about 5 to 6 hours.
Step 4
In a separate mixing bowl, add in the chocolate, cream, and vegetable oil, then melt them over a pot filled with hot water, stir the contents until incorporated. Remove the bowl from the steam, then add the chopped nuts and fold them in. Pour the glaze mixture on top of the cake and spread it evenly, then cover the sides as well. Put it back in the refrigerator for 10 to 15 minutes before serving.
*These amazing images are all credited to Ellen’s Kitchen via YouTube. Check her other content and follow for more!
