Drunken Cherry Cake Classic Recipes

DRUNKEN CHERRY CAKE (CLASSIC RECIPE)

Steps:

• Drain juice from canned cherries. Place them in a dish and cover them with vodka. Cover dish with plastic wrap and allow cherries to soak for at least 8 hours and up to overnight.
• Prepare chocolate sponge cakes (see linked recipe above).
• Cut off a thin layer from each sponge cake. Set it aside carefully, as you will use it as a cake "lid" later on.
• Cut a line close to the inner rim of the cake. Rip out the inside of the cake to create a bowl. Gently rip the cake insides into small pieces and set aside.
• In a medium bowl, use a hand mixer to combine sugar and ultra-cold heavy whipping cream. Whisk on medium-high until the cream reaches stiff peaks.
• Drain alcohol from cherries. Mix sponge cake crumbs, cherries, and about 80% of the cake cream together.
• Fill each cake bowl with cake cream. Carefully cover each cake bowl with cake lid.
• Stack layers together with a bit of cream in between. With remaining cream, frost the outside of the entire cake. Refrigerate it while you prepare chocolate ganache.
• Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring cream to a simmer (do not let it reach a boil). Pour hot cream over the chocolate chips, stirring constantly until the ganache is smooth and melted. Allow it to cool to room temperature.
• Place chocolate ganache in a piping bag or a plastic storage bag with one of the ends cut. Drizzle chocolate on the edges of the cake, letting it drip off the sides. Apply the remaining chocolate ganache to the top of the cake, spreading it carefully to create a smooth top. Use remaining cherries to decorate the outside of the cake as you wish.
• Keep cake refrigerated overnight to allow it to set. Serve cold.