This Drunk Cherry Cake takes about 2 hours of cooking and a day of waiting. Absolutely worth it, though!
Ingredients:
Cherries: 1 cup Rum/Cognac: ~3/4 cups Butter: 300g + 90g Flour: 160g Cocoa powder: 30g Baking powder: 1 tsp Eggs: 5 Sugar: 180g Condensed milk: 380g Dark chocolate: 150g
Preparation:
Soak cherries in rum/cognac for 12 hours in the fridge. Bring 300g of butter to room temperature. Sift together flour, cocoa powder, and baking powder.
Cake Layers:
Beat eggs and sugar until fluffy. Gradually add the dry ingredients to the egg mixture. Bake at 180°C (350°F) for 40 minutes. Once cooled down, cut the baked cake into 3 layers. Remove the center from the middle layer to create a ring.
Filling:
Strain cherries well while keeping the syrup. Beat 300g of butter until white and fluffy. Gradually add condensed milk, mixing well after each addition. Crumble the removed part of the middle layer, mix in to the filling.
Assembly:
Each layer needs to be soaked with alcohol, 2-3 tbsp for top/bottom layer. Place the bottom layer and the cake ring first. Spread the filling evenly, cover with the top part. Refrigerate the cake for 4-6 hours.
Glaze:
Melt chocolate with 90g of butter. Pour the glaze over the cake.