Drunken Cherry Chocolate Cake Recipe 455 Food

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.

DRUNKEN CHERRY CHOCOLATE CAKE RECIPE - (4.5/5)

Steps:

• ● Booze up your cherries: o Rinse, drain and pit your 1 lb. of cherries. Roughly chop your pitted cherries and place them in a medium bowl with 1/2 cup golden rum. o Let sit at room temp for 1 hour then drain cherries. Keep both the cherries and the syrup. ● Make the Chocolate Cake. Once cool, slice in half to make two layers. ● Make the Frosting: o Mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) o Increase speed to medium-high and beat until the mixture is fluffy (2 min). o Add cream cheese 1-piece at a time and mix until combined. o Add 4 Tbsp. reserved cherry liquid, ▪ Reserve the remaining cherry syrup. o Refrigerate frosting until ready to use. Assembling the Cake: ● Stir 1/4 cup cold filtered water into the remaining cherry rum syrup. ● Generously brush the bottom layer with the cherry rum syrup. ● Cover the top with frosting and top with the chopped boozy cherries. ● Refrigerate your unfrosted cake for 15-20 min to let it rest, then frost the top and sides.

SUNKEN DRUNKEN CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
• Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
• Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
• Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.