Chocolate cake with alcoholic cherries
Chocolate Cake with Alcohol-Soaked Sour Cherries Usually, when we visit godparents or attend an important meal, we don't leave without something homemade. For Easter celebrations, I've made this chocolate cake with sour cherries soaked in cherry brandy several times. It has a simple, moist base and a quick cream, while the cherries soaked in alcohol give it just the right flavor. Quick Info Total time: about 2-3 hours (including cooling and assembly) Preparation time: about 60 minutes Baking time: 25 minutes Servings: 12-14, depending on slice size Difficulty: medium Recipe type: festive cake, suitable for holidays or special meals Ingredients Base 6 eggs 6 tablespoons sugar 2 tablespoons unsweetened cocoa powder 4 tablespoons flour a pinch of salt a packet of baking powder a vial of rum essence sour cherries soaked in cherry brandy (enough to sprinkle lightly on the base) Cream 2 packets of chocolate cream powder (Dr. Oetker) 400 ml milk 400 ml liquid cream a vial of rum essence Glaze 250-300 g cooking chocolate 50 ml liquid cream 1 tablespoon oil Syrup 5-6 tablespoons sugar 300 ml water a vial of rum essence For decoration ladyfingers (for the sides) chocolate cream mixed with 3-4 tablespoons of glaze (for flowers/ornaments) Preparation Method 1. Preparing the base Break the eggs and separate the whites from the yolks. Beat the egg whites with a pinch of salt until they are firm. Gradually add the sugar while constantly mixing. When you achieve a stiff and glossy foam, incorporate the yolks one at a time, followed by the cocoa powder. Add the sifted flour mixed with the baking powder, gently folding to avoid losing air from the mixture. Add the rum essence, mix briefly, then pour the mixture into a round cake pan (standard diameter for cakes, about 24-26 cm), lined with baking paper. Sprinkle some drained cherries from the cherry brandy on top, without packing them in. Bake the base on low heat for about 25 minutes or until it easily pulls away from the edges. Do the toothpick test if in doubt. Remove it and let it cool completely in the pan or on a rack. After cooling, cut the base horizontally into two equal layers. If it has risen unevenly, you can gently level the top. 2. Chocolate cream Pour the chocolate cream powder into a large bowl, add the cold milk and liquid cream, plus the vial of rum. Mix everything on high speed until the cream thickens. When it's firm and no longer falls off the mixer blades, refrigerate it until assembly. You can make this cream just before you start assembling to avoid it sitting too long. 3. Rum caramel syrup Put the sugar in a small saucepan and let it caramelize on low heat, being careful not to burn it. When it turns golden, extinguish it with 300 ml of water (be cautious of the steam) and let it boil until the caramel dissolves. Once cooled, add the rum essence. 4. Chocolate glaze Break the chocolate into pieces and place it in a saucepan with 50 ml of liquid cream and one tablespoon of oil. Keep on low heat or in a double boiler and stir until you have a smooth mixture, with no chocolate pieces. The glaze should be warm when poured over the cake. 5. Assembly Place the first layer of the base on a platter and generously soak it with the cold syrup. Sprinkle drained cherries from the cherry brandy on top for an even coverage, but don’t overdo it. Spread a uniform layer of chocolate cream over the base and cherries. Place the second layer of the base on top, soak it as well. Cover the entire cake with the remaining cream, leveling the edges as much as possible. Line the sides of the cake with ladyfingers. To make them stick better, spread a little cream on the side that will adhere to the cake. The ladyfingers can be cut if they are too tall. Pour the warm glaze over the cake, starting from the center and letting it flow towards the edges. Level quickly. Mix the remaining chocolate cream with 3-4 tablespoons of glaze and place this mixture in a piping bag (or a cut bag). Make small flowers or decorations on top, to your taste. Refrigerate the cake for at least a few hours, ideally overnight, to let the flavors settle and the glaze firm up. Why I make this recipe often This cake is the kind of dessert that doesn’t give me headaches with the base or cream and turns out well every time. It can be prepared in advance, cuts well, doesn’t crumble, and the flavor of chocolate with alcohol-soaked cherries is clear, without artificial flavors. It’s suitable for any festive meal and keeps well in the fridge for a few days. Tips and Variations Tips If you don’t have cherry brandy, you can use sour cherries from compote or jarred cherries, but the flavor will be different. Don’t use too much syrup, so the base doesn’t become too soft. For easy slicing, keep the cake in the fridge overnight and use a thin knife dipped in hot water. Substitutions The chocolate cream powder can be replaced with another cream of the same consistency. You can make the cream from whipped cream mixed with melted and cooled chocolate if you don’t want powders. If you don’t have ladyfingers for the sides, you can leave the cake plain or decorate it with chocolate shavings or crushed nuts. Variations You can add pieces of cherries to the cream if you want the fruit flavor to be more pronounced. If you want a stronger rum flavor, add another vial to the cream or syrup. You can use another type of alcohol for the cherries (cherry liqueur, cherry brandy). Serving Ideas The cake is served cold, cut into not-too-thick slices. For simpler decoration, sprinkle a little cocoa or grated chocolate on top instead of the cream ornaments. It goes well with coffee or at a festive meal, with dessert wine or liqueur. Frequently Asked Questions 1. Can I use cherries without alcohol? Yes, you can, but the flavor will be milder. The cherries soaked in brandy give a special aroma, but sour cherries in syrup work as a substitute. 2. What can I substitute for the liquid cream in the cream? Liquid cream can be replaced with whipping cream (35% fat) or vegetable cream, but the texture and taste will be different. 3. Can this cake be frozen? I do not recommend it, as the base and cream do not retain their texture after thawing. It’s better to keep it in the fridge and consume it within a few days. 4. Is the base tall enough for two layers? Yes, if you use a standard cake pan (24-26 cm) and beat the egg whites well, the base will rise enough to be cut into two equal layers. 5. If I don’t have time, can I use store-bought bases? Yes, but store-bought bases do not have the same moist texture and do not absorb the syrup as well. However, as a quick option, it works. Nutritional Values Approximately, for one serving (out of 14): Calories: 350-400 kcal Proteins: 5-7 g Fats: 18-22 g Carbohydrates: 45-55 g Values are approximate and may vary, especially depending on how much cream/glaze you use or if you add more cherries. The recipe is quite rich, containing both cream, chocolate, and sugar. Storage and Reheating The cake keeps well in the fridge, covered, for up to 3 days. The cream remains firm, and the base does not dry out. It is not suitable for reheating; it is served cold directly from the fridge. If any remains, slice and store in closed containers to avoid absorbing odors. This is the version I have made several times and has been successful every time, without overthinking the steps or ingredients. If you follow the quantities and steps exactly, there are no surprises.
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