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Drunken Cherry Chocolate Cake

Drunken Cherry Chocolate Cake Recipe

Olivia Brooks
Drunken Cherry Chocolate Cake combines dark chocolate, soaked cherries, butter, cream, and cocoa for a bold, rich dessert.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 to 12 slices
Calories 580 kcal

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Small saucepan
  • Offset spatula for frosting
  • Wire cooling rack
  • Cake turntable (optional but helpful)
  • Sharp knife for slicing

Ingredients
  

For the Drunken Cherries:

  • 2 cups fresh or frozen cherries pitted
  • ½ cup kirsch brandy, or dark rum
  • 2 tablespoons sugar

For the Chocolate Cake Layers:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • ½ cup melted dark chocolate slightly cooled

For the Chocolate Filling:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces dark chocolate finely chopped

Instructions
 

Step 1: Soak the Cherries

  • Place the pitted cherries in a bowl. Pour the kirsch or brandy over them and sprinkle with sugar. Stir gently. Cover and let them soak for at least 1 hour, or overnight for deeper flavor. The longer they sit, the richer they become.

Step 2: Prepare the Cake Pans

  • Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper and lightly grease the sides.

Step 3: Mix Dry Ingredients

  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

Step 4: Add Wet Ingredients

  • Add eggs, milk, oil, and vanilla extract. Mix until smooth. Slowly pour in the hot coffee while mixing. Then fold in the melted dark chocolate. The batter will be thin — that’s perfectly normal.

Step 5: Bake the Cake

  • Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Chocolate Filling

  • Beat softened butter until creamy. Add powdered sugar and cocoa powder gradually. Mix in heavy cream and vanilla until smooth and fluffy.

Step 7: Drain the Cherries

  • Drain the soaked cherries, reserving a few tablespoons of the liquid. You can brush a little of the cherry liqueur onto the cake layers for extra flavor.

Step 8: Assemble the Cake

  • Place one cake layer on your serving plate. Spread a thick layer of chocolate filling on top. Scatter half of the drunken cherries over the filling. Place the second cake layer on top. Frost the entire cake lightly.

Step 9: Prepare the Ganache

  • Heat heavy cream until just steaming. Pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy.

Step 10: Finish with Ganache

  • Pour ganache over the cake, letting it drip naturally down the sides. Decorate with remaining cherries on top.
  • Chill for at least 1 hour before slicing.
Keyword Drunken Cherry Chocolate Cake