desserts
33% whipping cream
Drunken Cherry Cake
For the cream
For decoration
Grated chocolate
100 g
Cocktail cherries
10-12
For the dough
Flour
250 g
Cocoa powder
50 g
Sugar
250 g
Salt
0,5 ч.л.
Baking powder
10-12 tsp
Sunflower oil
50 g
Room-temperature water
300 ml
Dark chocolate chunks or chips
100 g
For the syrup
Water + juice from thawed cherries
100 + (50-70) g
Sugar
70 g
For the fruit filling
Large frozen cherries (pitted)
400-500 g
Spicy rum (dark)
50-70 ml
Method of preparation
- Dough: mix all dry ingredients, then add to the water and oil mixture. Knead into a creamy dough. Stir in chopped chocolate (chips). Pour into a pan greased with oil. The pan should be a springform pan or a silicone mold — in both cases, line the bottom and sides with parchment paper.
- Place in a preheated oven. Bake the cake at 180 °C for 40–45 minutes.
- For the syrup: bring all ingredients to a boil and reduce in a saucepan until a light syrup forms. Soak the cooled cake with the resulting syrup. Arrange the slightly frozen cherries on the cake, then drizzle rum over the cherries. Place them close together across the entire surface.
- Whip the sugar, vanilla extract, and cream until stiff peaks form using a whisk. Add the mascarpone cheese and fold in with a spatula. There should be no lumps. Spread the mixture over the cherries. The cake layer, cherries, and cream should be visible from the side — all three layers.
- Decoration: grate dark chocolate on a coarse grater or make “swirls” with a peeler. Spread it on top without sprinkling the sides.
