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Drunk Cherry Cake

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.