Drunken Cherry Cake

 

 

 

 

This drunken cherry cake is one of the first cakes that I made and still make it ,because it’s everybody’s favorite and is often requested for parties. This chocolate cake is very moist and fairly easy to make. The Inside of the cake is taken out and mixed with sweet cream and sour cherries that have been soaked in Kahlua.

Ingredients:
10 eggs
1 ¾ cups sugar
2 tablespoons cocoa
1 teaspoon baking soda mixed with 1 tablespoon vinegar
1 ¾ cups sifted flour

Cream:
2 cans of condensed milk
2 sticks butter softened at room temperature
*1 ½ cups heavy cream
*¾ cup powdered sugar
3 oz dark chocolate
2 cans red tart cherries ( I used Oregon fruit products)

*You can substitute 8 oz cool whip

Directions:

Soak Cherries in Kahlua for at least 2 hours or overnight in the fridge.

Preheat oven to 325 degrees.

On high speed beat eggs and sugar until light and fluffy.Add baking soda with vinegar and cocoa. Mix on medium speed.
Add flour and carefully mix with a spoon.
Transfer the batter to a 10 1/2inch x 3 1/4inch pan.
Bake for about45-55 minutes.
Let it cool completely.

Cream:
Beat butter for couple of minutes and add condensed milk few spoons at a time at first then the remaining.
In a separate bowl, beat heavy whipping cream with powdered sugar.
Add whipped cream to the butter cream and mix well until well combined.

Assembling:
Take out the inside of the cake and transfer it to a mixing bowl.
Spread some cream on inside of the cake. Leave about 3-4 tablspoons of cream and add the rest of the cream to the cake in the bowl. Using a spoon, transfer the cherries to the bowl with cake, and mix everything together until the cream and cake is well combined and no dry pieces of cake is seen.
Fill the inside of a cake with cake,cherry and cream mixture.
Top with with shredded chocolate. Refrigerate for 2 hours or more.

Comments

  1. Chocolate cherries and Kahlua-this is calling my name-I love those three! The assembly methods is very unique and the recipe does produce a stunning looking cake. Well done!

  2. Oh wow – it's like a self-contained black-forest cake! Looks so delicious and with kahlua too? Love the look of this. Definitely something for my next dinner party! Thanks for sharing :)

  3. Wow. That's a beautiful cake. I bet it's delicious, too!

  4. What a beautiful cake! Love all ingredients :) Well done!

  5. Oh my goodness, what a cool cake..I really love it!!! Nicely done!!

  6. Hey Nadia where did you buy those cherries?

  7. You can get them in russian/european store its usually in a big jar or stores like Raleys/Bel-air,winco,safeway located in canned fruit section,labeled "Red tart cherries in water.

  8. Nadia,

    I tried making the cake today, but mine came out to be lighter in color. Would you advise adding more cocoa to the batter? In addition, my batter came out to be very airy and fluffy and took longer then 35 min to cook. Can you advise me? perhaps I missed a step or over-mixed the eggs and sugar?

    Also, do you drain the Kahlua out of the cherries, or mix it together into the cream.
    How much Kahlua should I use?

    Sorry about all the questions :)

    Thanks for your time!

  9. Hi Roxie, I use dutch cocoa, which is darker than regular.But you can add more cocoa, it will be fine.
    Yes it is supposed to be fluffy, and may take longer to bake depending on your oven and size of your baking pan.
    Add Kahlua to cover all the cherries, then drain them before adding to the cake.You can also add Kahlua from cherries on the inside sides and bottom of the cake, but not too much.No problem, don't hesitate to ask. I will add more details to the recipe.hope it helped a little.take care!

  10. Thank you for the info :) It was very helpful!!!

  11. What kind of flour do you use? Canadian or just all-purpose bleached/unbleached? I want to try this recipe this weekend! Thanks :)

  12. Do u use Canadian flour or all purpose?

  13. No I don't use canadian flour, I use unbleached all purpose flour.

  14. For some cakes I use self rising flour.

  15. Love this recipe for drunken cherry. I think this is the best i have tried. I didnt have Kahlua so i soaked the cherries in Rum. I think the Kahlua will be even better. But even with that, it was delicious and so easy to make.One of my favorites cakes.

  16. I agree with you Ilona, best so far. Didnt try it with rum ,but i think its not bad…thanks for your feedback.

  17. Anonymous says:

    I tried making this cake and when I was baking it dough started to overflow and inside the cake wouldn't get baked, I tripled checked the recipe and everything seems correct, any ideas what could have gone wrong ?

  18. Did you use the right size of pan? and it probably needs more baking time.

  19. natalya says:

    Hi Nadya i also tried making the cake and started overflowing after 15 min of baking, :( i fallowed the recipe, any idea..?

    • Delightsofculinaria says:

      Hi Natalya,What size pan did you use?Did you use the right size of pan? And its ok to use a rectangular shaped pans too or glass type.I’ve been making this cake for years by this recipe and my sister in law too.But the cake does raise pretty high.Let me know.Sorry that it came out like that…

  20. Natasha G :) says:

    Hey Nadush, we love this cake! Thank u for the recipe! It’s one of my & my hubby’s fave cakes.. This last time that I made it for my sis’ bday I did something a lil different & it also turned out amazing!! Instead of cherries I mixed in fresh raspberries into the cake batter, & I added kahlua into the cream.. The sweet from the cream & kahlua went really well with the sour raspberries. Also I decorated the top with fresh raspberries & blueberries.. It was really good, thank u for the inspiration. Also because the cake has the cream all through it we didn’t have to wait for it to soak through.. I finished making it around 4pm & we ate it 3 hours later & it was perfect. There was not a piece left @ the end of the night:)

    • Delightsofculinaria says:

      Oh wow,you Miss.Creative!what a great idea.My kids don’t like cherries in cakes,so that’s awesome idea.I will need to try it out for sure.Thanks for your comment and feedback.
      BTW, Luda mentioned the cake on FB, Its looks so delicious and gorgeous.Good job girl!!!

  21. Natasha G :) says:

    Also I wanted to add, I bake mine in a 10” round springform pan & it is perfect every time, I’ve made it several times, never had any fore mentioned problems..

  22. Can I use rum or vodka instead kahula/ or its gonna taste different?

    • Delightsofculinaria says:

      Yes it will taste different.Vodka is a “No” for sure.You can try rum,although I didn’t try with it.But I did try it with red wine before,and I didn’t like it.

  23. Anonymous says:

    I made this cake twice and it was fine and then one day I tried making it again and it started to overflow like the other comments said. I don’t know what happened. I think maybe I mixed the sugar with the eggs too fast, I think I just threw all the sugar in instead of little by little. Do you think that could be the problem? Note:I used the same pan.

    • Delightsofculinaria says:

      Adding sugar fast is not a problem.did you use same size eggs all the time? I don’t really know what could be the problem.Maybe try using 8 eggs instead of 10,and reduce flour and sugar size to 1 1/2 cups. Sorry,i don’t know what could be the case,As i mentioned earlier in the comments I’ve been making it for years using this recipe.:/

  24. Hi,Nadya,can I go with “Dark Morello Cherries” in light syrup,they are from Trader Joe’s.?

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