The good news is this delicious Drunken Cherry Chocolate Cake recipe is vegetarian and nut-free, and with some substitutions, it can be gluten-free and dairy-free.
This delicious cake has many virtues with its lavish ingredients, especially the addition of the sweet liqueur, so it is best enjoyed in moderation. It’s a true treat for those who enjoy rich, sweet, and slightly festive desserts. Its decadence and uniqueness are certainly memorable.
This luxurious cake delivers as promised. It’s an excellent choice for special occasions such as Valentine’s Day, Mother’s Day, or even Father’s Day. It’s also the perfect go-to for all other festive showstoppers.
What’s To Love?
💕 Tastes as good as it looks — it’s bursting with flavor.
💕 Is great for almost any festive occasion.
💕 There are several things to love about our boozy cherry chocolate cake. The cake layers are moist and tender yet fluffy and light, providing a delightful contrast to the fluffy cake, drunken cherries, silky chocolate glaze, and creamy decor.
💕 You can get creative with the decor by using sweetened whipped cream, chocolate shavings, mint sprigs, and dried cherries. These toppings make the cake visually appealing and delicious.
💕 Let’s not forget that 70% chocolate and cocoa powder make the cake extra rich. Topped with a creamy chocolate glaze, it makes it even richer.
Have you already tried Drunken Cherry Chocolate Cake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the chocolate’s overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Eggs — use medium to large eggs at room temperature.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
- Sugar — use caster sugar.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Cocoa Powder — cocoa powder comes in natural and Dutch versions. Any unsweetened will work! Brands we like are Green & Blacks and Callebaut.
- Cherries — for the best flavor use canned pitted black cherries in light syrup. We only use 400g volume of the cherries; the syrup should be discarded, and any leftover cherries can be refrigerated to use for another cake or decor.
- Condensed Milk — we use Carnation condensed milk, but your favorite brand should work!
- Liqueur — we use cherry brandy to compliment the black cherries.
- Chocolate — use 70% dark chocolate. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona or Callebaut.
- Cream — we use real dairy cream.
- Powdered Sugar — we combine this powdered sugar (icing sugar) with the cream for decorating.
- Cherries — used dried or fresh for decor.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives to make some changes:
- Flour — rice flour is a great alternative; substitute equal amounts of rice flour and a pinch of guar gum.
- Cocoa Powder — if you prefer using cacao powder, substitute with equal amounts.
- Condensed Milk — for a vegan option, use Biona, Nestle’s, or Natures Charm; these are coconut-based.
- Liqueur — for an alcohol-free option, use Tanqueray Flor De Sevilla. It has a zesty taste of seville orange and gin botanicals, and though not a liqueur, the taste compliments the cake very well.
- Chocolate — use your favorite dairy-free 70% chocolate.
- Cream — there are many dairy-free options; one brand that comes to mind and has 5-star reviews is the Coconut Collab. Soy and oat creams are also available.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Drunken Cherry Chocolate Cake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Drunken cherry chocolate cake is fairly easy to make; the hardest part is assembling the filling. Here’s a breakdown of how to get started on your layer journey (more detailed instructions are in the recipe card):
▶︎ Start with preheating the oven to 170°C, 350°F, Gas 3, with the rack in the center of the oven and grease and line the springform cake pan with parchment paper.
▶︎ Drain the juice from the can of cherries. Discard the juices, then put the cherries in a bowl. Add the liqueur and gently mix. Cover and put aside.
▶︎ Make sure the eggs are at room temperature, then sift the flour, salt, cocoa powder, and baking powder together in a bowl.
▶︎ To start the chocolate cake add the eggs and salt to the kMix and whip until slightly foamy, about 10 minutes. Slowly add the sugar and continue whipping for a further 5 minutes or until the mixture forms a ribbon that doesn’t disappear for about 3 seconds.
NOTE: The kMix or any other food mixer is a worthwhile investment for any kitchen, but especially for this cake because of the length of time it takes to whip the eggs.
▶︎ Add the sieved flour mixture in halves and carefully fold until almost no streaks of flour are seen. Then, pour the cake batter into the lined cake pan. Quickly swirl the pan back and forth several times to even out the batter.
▶︎ Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 10 minutes before removing it. Then, remove it from the pan and invert it straight onto the cooling rack. Peel off the parchment paper and leave the cake to cool.
NOTE: This cake batter is taken from our chocolate sponge cake.
▶︎ For the cherry filling, add the chocolate, condensed milk, and cream in a saucepan. Gently melt and combine until it becomes homogeneous, then add the cherries and brandy liqueur. Combine well using a wooden spoon or spatula.
▶︎ Cut the cake sideways—see recipe card—then line the cake tin with fresh parchment and put the bottom part of the sponge cake back into it. Remove the center from the cake, leaving about 1-2cm thickness on the bottom and sides.
▶︎ Put the cake crumbs into a bowl, then add the cherry filling mixture and stir. Pour the mixture into the cake mold inside the cake tin, level it, and cover it with the cut top of the sponge cake. Place in the refrigerator for at least 5 hours or overnight for the ingredients to meld.
▶︎ For the glaze, add the chocolate and cream to a double boiler. Melt until smooth and combine well. Pour over the top and sides of the cake, leveling the glaze out evenly, then add fresh or dried cherries, a drizzle of chocolate, and shavings of chocolate.
▶︎ For the decoration, whip the cream until stiff, then add the powdered sugar and cocoa. Combine well. Now, using a piping bag, decorate the top of the cake.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides). For this recipe, we recommend the 20 cm springform version.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Cherry Chocolate Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Saucepan – to melt the chocolate.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Drunken cherry chocolate cake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Adding extra Whipped Cream is the perfect accompaniment, as is Vanilla Ice Cream.
▶︎ What you drink when eating the cake counts too. A glass of cherry brandy to go along with the cherry theme. Or drink it with a cup of tea, such as Earl Grey, or a flavorful coffee to balance the sweetness with a warm beverage.
▶︎ Don’t know what to have for dinner with it? A delicious bake such as Spanish Sausage Casserole or a flavorful Guinness Beef Stew would pair beautifully.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Drunken Cherry Chocolate Cake!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Kenwood Kmix - or hand mixer
Ingredients
Sponge Cake
- 6 large Eggs
- 170 grams All-Purpose Flour
- 225 grams Golden Caster Sugar
- 40 grams Cocoa Powder
- 1/8 tsp Himalayan Salt
- 1 tsp Baking Powder
Cherry Filling
- 400 grams Pitted Black Cherries - (2x cans)
- 100 ml Cherry Brandy Liqueur
- 100 grams Sweetened Condensed Milk
- 100 grams Double Cream
- 150 grams 70% Dark Chocolate
Chocolate Glaze
- 200 grams 70% Dark Chocolate
- 150 ml Double Cream
Decoration
- 150 grams Double Cream
- 30 grams Cocoa Powder
- 30 grams Powdered Sugar
- Dried or Fresh Cherries
- 70% Dark Chocolate - shavings
Instructions
Preparation
- The night before making the cake, drain the juices from the can of cherries. Discard the juices, then put the cherries in a bowl. Add the liqueur and gently mix. Cover and put aside.
- The day after, grab your ingredients and measure them before starting.
- Preheat the oven to 170°C, 350°F, Gas 3.
- Line the springform cake tin with unbleached parchment paper.
- Wet the cake strips, if using, and fasten around the bottom of the cake pan. Alternatively, use an old wet tea towel.
- Make sure the eggs are at room temperature.
- Sift the flour, salt, cocoa powder, and baking powder.
Batter
- Add eggs to a mixing bowl and whip until slightly foamy for 10 minutes.
- Slowly add the sugar and continue whipping for a further 5 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Note: Whipping the egg mixture long enough will yield a dense cake. - Add the sieved flour mixture in halves and carefully fold until almost no streaks of flour are seen. Use a spatula and go under the batter, gently folding using a figure of eight. Do not over-mix, or the cake will be dense.
- Pour the cake batter into the lined cake tin. Quickly swirl the pan back and forth several times to even out the batter.
- Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly so as not to disturb the cake's rise.
- Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 10 minutes before removing it. Then, remove it from the pan and invert it straight onto the cooling rack.
- Peel off the parchment paper and leave the cake to cool for a further 50 minutes.
Cherry Filling
- Add the chocolate, cream, condensed milk, and liqueur in a saucepan. Gently melt and combine until it becomes homogeneous.
- Add the cherries and brandy liqueur.
- Combine well using a wooden spoon or spatula.
Cutting The Cake
- To split the cake into two even layers, put the palm of your left hand (if you’re right-handed) on top of the cake; with your right hand, score the side of the cake with a long serrated knife all around the side about half an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers. Alternatively, use a cake slicer ring to make it easier.
Note: For this cake, cut about one inch off the top.
Cake Mold
- Line the cake tin with fresh parchment and put the bottom part of the sponge cake back into it.
- Remove the center from the cake so the side and bottom are about 2cm thick.
- Put the cake crumbs into a bowl.
- Add cherry filling mixture and stir.
- Add the filling to the cake mold that’s inside the cake tin.
- Level it, and cover the cake with the cut top of the sponge cake.
- Place in the refrigerator for at least 5 hours or overnight for the ingredients to meld.
Chocolate Glaze
- Add the chocolate, cream, and oil in a double boiler and melt slowly.
- Combine well using a hand whisk or spatula.
- Pour over the top of the cake and sides, level the glaze out evenly.
Decoration
- Whip the cream until stiff.
- Add the powdered sugar and cocoa, and combine.
- Using a piping bag, decorate the top of the cake.
- Add fresh or dried cherries, a drizzle of chocolate, and shavings of chocolate.
Video
Notes
- Let the cherries soak in the liqueur before preparing the cake. This will help the cherries have a more boozy flavor.
- You can make a non-alcoholic version by omitting the cherry liqueur or replacing it with cherry extract or cherry juice. The cake will still have a cherry flavor without the alcohol. Alternatively, use a non-alcoholic liqueur such as Tanqueray flor de Sevilla.
- If using fresh cherries instead of the recommended canned cherries, pit them before adding to the liqueur. Frozen cherries can be used without thawing.
- Use high-quality ingredients to enhance the flavor of your cake.
- If your cake has a dome after being cooked, you can level it with a serrated knife to ensure even stacking and decorating.
- After assembly, it’s a good idea to chill the cake for at least an hour to allow the ingredients to meld. This also makes it easier to slice.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Drunken Cherry Chocolate Cake every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.
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Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I made this cake using 2 pans, but I was wondering if it could be baked in one pan, and if so, what would the bake time be? Btw, the cake was delicious, but I did struggle with figuring out how to do the filling.
Hi Kirsty, we’re glad you liked the cake. We can understand why you struggled with the filling because it is meant to be cooked in one pan, not two. The inside of the cake is then removed when it’s cooked and cooled down. All the details are in the instructions and in the video. If you have any more questions please feel to reach out. Ty