Chocolate Cake Drunk cherry with cognac and coconut chips

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   To start, peel the cherry from the seeds. You can do this with a pin or hairpin – a rounded part. We select about 20 pieces of cherries for decorating the cake – it depends on what kind of drawing you will put on the finished cake.

3. Step 3:

   

   Fill the rest of the cherries with brandy and leave them in the refrigerator for a day.

4. Step 4:

   

   Preparing a sponge cake. In a large bowl, mix all the loose ingredients for the dough: flour, sugar, cocoa, baking powder and soda.

5. Step 5:

   

   In the second plate, mix all the liquid ingredients for the dough (except boiling water): beat eggs with a whisk, add milk, then vegetable oil, mix well.

6. Step 6:

   

   Pour the mixture of liquid ingredients into the mixture with dry ingredients and knead the dough with a spoon, you can use a mixer.

7. Step 7:

   

   Continuing to stir, gradually pour in boiling water. Knead until smooth.

8. Step 8:

   

   The dough turns glossy, thick and fluid.

9. Step 9:

   

   Grease the mold with oil and pour the dough (I have a mold with a diameter of 24 cm). We put the mold in a preheated oven to 200 degrees and bake for 1-1.5 hours. Be guided by your oven. Check the readiness of the biscuit with the end of a knife, toothpick or skewer – they should be dry.

10. Step 10:

    

    In the meantime, let's do the cream. Just whisk all the ingredients – first butter at room temperature, add condensed milk and cocoa. We put the finished cream in the refrigerator.

11. Step 11:

    

    We leave the finished biscuit to cool. You can bake it in the evening, and make a cake in the morning. Cut off the top of the cake with a thickness of about 1.5 cm, and set aside. If the biscuit has risen unevenly, then align the top – cut off all the irregularities, and then the top layer is even.

12. Step 12:

    

    At the wide part, you need to take out the whole crumb, leaving about 1.5 cm on the sides and bottom of the cake to make a round box. To do this, you need to walk with a knife first near the sides of the cake, and then scoop out with a spoon or cut off the middle with a knife. I got very carried away and the bottom of the cake turned out to be thin))).

14. Step 13:

    

    We put all the crumb into a plate and grind it into crumbs with our hands.

15. Step 14:

    

    Pour cream and cherries with cognac into this mass.

16. Step 15:

    

    Mix the whole mass well so that the cherries are evenly distributed, and the crumbled biscuit is all covered in cream.

17. Step 16:

    

    Now we fill the box tightly with cream mass, leveling it with a spatula

18. Step 17:

    

    If the filling is higher than the sides, just level it.

19. Step 18:

    

    Cover the cake with the cut top.

20. Step 19:

    

    Preparing the glaze. Melt the butter. Mix powdered sugar, starch, cocoa and add portions to the butter, stirring constantly. We break the chocolate into slices and also add it to the mass. Mix it together, it turns out a glossy glaze.

21. Step 20:

    

    Immediately pour the icing on the cake and level it with a spatula over the entire surface, you can coat the sides of the cake.

22. Step 21:

    

    Decorating the cake. Through a colander, evenly cover the cake with coconut chips. (Coconut chips are my addition, there is none in the original).

23. Step 22:

    

    We put the cherry in the center and in a circle, or you can only put it on the edge of the cake.

24. Step 23:

    

    Drunk Cherry cake is ready! Put the cake in the refrigerator so that the icing and cream freeze. Bon appetit!