Chocolate-covered drunk cherry cake

The first thing we will do is prepare a sponge cake (preferably the day before the cake is assembled):
- eggs are divided into whites and yolks;
- grind the yolks with white sugar (whisk);
- beat the whites with a mixer to strong peaks;
- we introduce part of the proteins into the yolks, mix gently;
- sift flour, baking powder and cocoa into the resulting mass (not all at once, but in small portions so that you can knead the dough qualitatively);
- mix very carefully, not with sharp movements, until a homogeneous consistency;
- mix the remaining proteins into the dough;
- form (detachable) lined with parchment and pour the dough into it (designed for a shape with a diameter of 24-26 cm);
- bake the sponge cake at 180 degrees for 45-50 minutes.

We remove the finished biscuit from the mold and leave it completely alone for 7-8 hours (I wrap the still warm biscuit in food wrap, so it does not dry out, retains the desired humidity and crumbles less).

Next, we "intoxicate" the cherry by putting it in a bowl and pouring rum.

While the cherry is "drinking", let's prepare the cream. Using a mixer, beat the butter and condensed milk into a fluffy homogeneous mass.

Cut the biscuit into 3 equal parts (I do this with a long bread knife - convenient). We lubricate each cake with cream and spread a "drunk" cherry on top of it, so we collect the whole cake (we don't lubricate the surface with anything yet).

Let's make chocolate icing. To do this, melt the chocolate in the microwave, add softened butter, slightly warmed cream and sugar to it, turn it all with a whisk into a shiny, smooth, homogeneous mass.

We cover the cake with icing, preferably twice, after waiting until the first layer grabs a little.

And finally, we decorate the masterpiece. Melt some of the white chocolate, put it in a pastry bag and draw a thin cobweb. We put cocktail cherries on top, add white chocolate chips.

We give the cake to soak (2-3 hours) and serve it on the table.

We try and enjoy!