Drunken Cherry Chocolate Cake with Cognac and Coconut

Dedicated to all chocolate biscuit lovers! Drunken Cherry Cake is a great combination of chocolate and cherry flavors. The cake will not leave you indifferent, it is easy to prepare. The cake is called Drunken Cherry because the cherries are pre-soaked in cognac and the cognac is added to the cream. I prepared both versions — with and without cognac. Anyone who has eaten liqueur or cognac sweets will understand the taste of the cake. Without cognac, the cream and sponge cake taste like Potato and Cherry cake. If you are preparing a cake for children, then simply do not add cognac, it will not affect the taste. Letʼs make the Drunken Cherry Cake!
cook time: 2h
Gavin Tanner
Drunken Cherry Chocolate Cake with Cognac and Coconut

Nutrition Facts (per serving)

317
Calories
17g
Fat
43g
Carbs
5g
Protein

Ingredients (12 portions)

For dough:

Eggs 3 pc
Sugar 2 cup
Wheat flour 3 cup
Milk 1.5 cup
Vegetable oil 150 ml
Water 1 cup
Cocoa 100 g
Baking powder 1 tsp
Soda 1 tsp

For cream:

Cocoa 3 tbsp
Butter 250 g
Condensed milk 1 jar

Additionally:

Cherry 3 cup
Cognac 4 tbsp
coconut flakes 10 g

For the glaze:

Cocoa 2 tbsp
Butter 50 g
Chocolate 100 g
Powdered sugar 4 tbsp
Starch 1 tbsp

Recipe instructions

Step 1

Step 1
First, pit the cherries. You can do this with a pin or hairpin — the rounded part. We select about 20 cherries to decorate the cake — it depends on what design you will place on the finished cake.

Step 2

Step 2
Pour the rest of the cherries with cognac and leave in the refrigerator for a day.

Step 3

Step 3
We are preparing a biscuit. In a large bowl, mix all the bulk ingredients for the dough: flour, sugar, cocoa, baking powder and soda.

Step 4

Step 4
In a second plate, mix all the liquid ingredients for the dough (except boiling water): beat the eggs with a whisk, add milk, then vegetable oil, mix well.

Step 5

Step 5
Pour the mixture of liquid ingredients into the mixture with dry ingredients and knead the dough with a spoon, you can use a mixer.

Step 6

Step 6
Continuing to stir, gradually pour in boiling water. Stir until smooth.

Step 7

Step 7
The dough turns out glossy, thick and flowing.

Step 8

Step 8
Grease the mold with oil and pour in the dough (I have a mold with a diameter of 24 cm). Place the pan in an oven preheated to 200 degrees and bake for 1-1.5 hours. Be guided by your oven. Check the readiness of the sponge cake with the end of a knife, toothpick or skewer — they should be dry.

Step 9

Step 9
In the meantime, letʼs get to the cream. Just beat all the ingredients — first butter at room temperature, add condensed milk and cocoa. Place the finished cream in the refrigerator.

Step 10

Step 10
Leave the finished biscuit to cool. You can bake it in the evening and make the cake in the morning. Cut off the top of the cake to about 1.5cm thick and set aside. If the biscuit has risen unevenly, then level the top — cut off all the unevenness, and then the top even layer.

Step 11

Step 11
At the wide part, you need to take out the entire crumb, leaving about 1.5 cm on the sides and bottom of the cake to make a round box. To do this, you need to first go around the sides of the cake with a knife, and then scoop it out with a spoon or cut off the middle with a knife. I got really carried away and the bottom of the cake turned out thin))).

Step 12

Step 12
Place the entire crumb in a plate and grind it into crumbs with your hands.

Step 13

Step 13
Pour cream and cherries with cognac into this mixture.

Step 14

Step 14
Mix the whole mass well so that the cherries are distributed evenly and the crumbled biscuit is covered in cream.

Step 15

Step 15
Now fill the box tightly with the creamy mass, leveling with a spatula

Step 16

Step 16
If the filling ends up higher than the sides, simply level it off.

Step 17

Step 17
Cover the cake with the cut top.

Step 18

Step 18
Preparing the glaze. Melt the butter. Mix powdered sugar, starch, cocoa and add in portions to the butter, stirring constantly. Break the chocolate into pieces and also add it to the mixture. Mix until you get a glossy glaze.

Step 19

Step 19
Immediately pour the glaze onto the cake and smooth it over the entire surface with a spatula; you can coat the sides of the cake.

Step 20

Step 20
Decorating the cake. Using a colander, evenly cover the cake with coconut. (The coconut flakes are my addition, they are not in the original).

Step 21

Step 21
Place the cherries in the center and in a circle, or just along the edge of the cake.

Step 22

Step 22
Drunken cherry cake is ready! Place the cake in the refrigerator to allow the frosting and frosting to set. Bon appetit!

Additional rubrics

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