Drunken Cherry cake: you should try it once to fall in love with it forever

This is a favorite cake of many. You only have to taste it once to fall in love with it forever. Just imagine - soaked chocolate sponge cake, cherry filling with liqueur, and chocolate icing with nuts.

Have you ever tasted this cake?

Chocolate sponge cake:

300 g of eggs (6 pcs)

40 g of yolk (2 pcs)

150 g of flour (6 tbsp)

150 g of sugar (6 tbsp)

30 g of cocoa powder (2 tbsp )

Turn on the oven to 165C.

Beat eggs, yolks and sugar until fluffy.

Mix flour and cocoa. Gently stir in portions through a sieve into the whipped egg mixture.

Line the bottom of a 22-cm-diameter split-sided baking dish with parchment. Rub butter on the sides of the mold.

Pour the batter into the mold. Bake for 30-35 minutes. Check the readiness of the sponge cake with a toothpick.

Take the sponge cake out of the oven and leave it for 1 hour.

Cherry filling:

400 g of pitted cherries (fresh or frozen)

100 g of condensed milk (3.5 tbsp)

100 g of butter (82%)

150 g of dark chocolate

100 ml of cherry liqueur (5 tbsp)

Combine the chocolate, butter, condensed milk and liqueur, microwave to melt and make the mixture smooth.

Add the cherries and stir.

Chocolate glaze:

50 g of honey (1.5 tbsp)

200 g of chocolate

250 ml of cream (30-35%)

30 ml of vegetable oil (1.5 tbsp)

100 g of roasted walnuts

Combine the chocolate, honey, cream and butter and microwave to melt and get a smooth mass.

Blend with an immersion blender.

Add the nuts and mix.

Assemble the cake.

Remove the cake from the mold, remove the parchment and cut off the top.

Cover the mold with new parchment and return the cake.

Remove the center of the sponge cake so that the sides remain and make crumbs out of the crust.

Add the crumbs to the cherry filling and mix.

Put the mixture into the mold, smooth it out, and cover the cake with the cut sponge cake top.

Put it in the refrigerator for 5 hours.

Take the mold out of the fridge, remove the mold, and pour the icing over the cake. Put the cake in the refrigerator for 15-20 minutes to stabilize the icing.

Enjoy!