Drunken Cherry Cake

 

Handful of pitted cherries - sweet or sour, fresh or frozen - soak in rum or cognac at least for 24 hours.

Cake pan rub with butter, sprinkle some flour on top of the butter and put aside in a cold place.

Meanwhile, we will do the cake base. The base for the Drunken Cherry Cake is actually a chocolate sponge cake.

So we need:

6 eggs

1 cup of sugar

1 cup of sifted flour

1 tsp spoon of baking soda

3 tbsp of cocoa powder

 

Beet eggs and sugar with a mixer until fluffy. Carefully mix with dry ingredients - sifted flour, baking soda and cocoa powder. Pour the mixture into a cake pan and bake 50 min at 350 F.

Chill the sponge base. When it is completely cool, cut the top off - make it kind of like a lid. Then cut a circle with a knife and inside of the cake and make it like a bowl. Cut the removed middle of the cake into small chunks.

Now we will do the filling. 250 grams of softened butter beat up with half a can of condensed milk to a creamy texture. Then, add the cherries, drained (reserve the alcohol though!) and cut them into chunks if needed. Sour cherries are not necessary to be cut - they are relatively small in size. Sweet cherries are normally big, so better cut them - they will spread around better.

Add cherries and prepared chunks of sponge cake to the butter and condensed milk mixture, mix nicely. Meanwhile, soak the cake "bowl" and "lid" with reserved rum or cognac. Then, fill up the "bowl" with the creamy filling and cover up with the "lid".

Only one thing is left - to glaze the cake with a chocolate glaze.

In a small pot, mix together half a cup of cream or sour cream (I used an entire can of Fussel's cream), 2 tbsp. of cocoa powder and 4 tbsp. of sugar. Hit it up on a low setting - #3 on electric stove - until it starts bubbling. Boil for a couple min and glaze the cake.

Let the cake sit in a cool place at least for 12 hours, then enjoy it!