Sober Cherry Cake

Ingredients

• 9 Eggs
• 180 g Sugar for the sponge cake
• 130 g Flour (Sift together with the cocoa and baking powder)
• 80 g Cocoa powder (Sift together with the flour and baking powder)
• Baking powder (The quantity is not specified in the source; sift together with the flour and cocoa powder)
• 300 g Butter for the frosting (Softened)
• 400 g Sweetened condensed milk
• Vanillin (The quantity is not specified in the source)
• 2.5 cup Cherries (For the filling; drain the juice after heating)
• Sugar for the cherries (The quantity is not specified in the source; add to the cherries before heating)
• 130 g Heavy cream (Hot, for the glaze)
• 80 g Dark chocolate (For the glaze)
• 20 g Butter for the glaze

Steps

1. 1

   Beat the eggs with the sugar for the sponge cake until light, fluffy, and airy. If using a hand mixer, separate the egg whites from the yolks: first beat the whites with the sugar, then fold in the yolks.

2. 2

   Sift together the flour, cocoa powder, and baking powder.

3. 3

   Add the dry mixture to the beaten egg mixture and stir strictly clockwise.

4. 4

   Pour the batter into a pan lined with foil and place it in the oven. The source does not specify the baking temperature or time.

5. 5

   Place the cherries and sugar in a saucepan and heat over low heat until the cherries release their juice.

6. 6

   Cut off the top of the cooled sponge cake and set it aside. Cut around the sponge cake, stopping approximately 1 cm from the edge.

7. 7

   Remove the center of the sponge cake, leaving the outer walls and bottom intact.

8. 8

   For the frosting, beat the softened butter. Pour in the condensed milk, add the vanillin, and beat again until thickened.

9. 9

   Drain the cherries, reserving the cherry juice. Add the cherries to the frosting.

10. 10

    Crumble the removed sponge cake into the frosting and cherries, then mix thoroughly.

11. 11

    Soak the sponge cake base with the cherry juice.

12. 12

    Place the filling inside the sponge cake, smooth it out, and cover with the reserved top.

13. 13

    For the glaze, pour the hot cream over the dark chocolate and stir.

14. 14

    Add the butter and mix the glaze thoroughly until smooth.

15. 15

    Cover the cake with the glaze, apply glaze to the sides, decorate with sponge cake crumbs, and carefully pipe frosting on top as shown in the video.

Notes

The recipe does not specify the amount of sugar for the cherries, the amount of vanillin or baking powder, or the baking temperature and duration. This is a “Sober Cherry” cake: no alcohol is mentioned in the source.

Nutrition per serving

• dessert
• cake
• chocolate
• cherry
• festive
• with frosting
• condensed milk