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Chocolate cake drunk cherry with cognac and coconut chips

Cooking recipes / Top Picks / Homemade cakes

12 servings
2 hours

Eggs - 3 pcs., Sugar - 2 pack., Wheat flour - 3 pack., Milk - 1.5 pack., Vegetable oil - 150 ml, Water - 1 pack., Cocoa powder - 100 g, Baking powder - 1 tea liter, Baking soda - 1 tsp, Cocoa powder - 3 tbsp, Butter - 250 gr, Condensed milk - 1 bank., Cherry - 3 pack., Cognac - 4 tbsp., Coconut chips - 10 gr, Cocoa powder - 2 tbsp, Butter - 50 gr, Chocolate - 100 gr, Powdered sugar - 4 tbsp, Starch - 1 tbsp

Ingredients.

First, peel the cherries from the seeds. You can do this with a pin or hairpin - a rounded part. We select about 20 pieces of cherries to decorate the cake - this depends on what pattern you lay out on the finished cake.

Pour the rest of the cherries with cognac and leave in the refrigerator for a day.

We cook biscuit. In a large plate, mix all the bulk ingredients for the dough: flour, sugar, cocoa, baking powder and soda.

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

We pour the mixture of liquid ingredients into the mixture with dry ingredients and mix the dough with a spoon, you can use a mixer.

Continuing to mix, gradually pour boiling water. Mix until homogeneous.

The dough is glossy, thick and fluid.

Grease the mold with oil and pour the dough (I have a shape with a diameter of 24 cm). Put the mold in the oven preheated to 200 degrees and bake for 1-1. 5 hours. Navigate your oven. Check the biscuit is ready with the end of the knife, toothpick or skewer - they should be dry.

In the meantime, we will deal with the cream. Just beat all the ingredients - first butter at room temperature, add condensed milk and cocoa. We put the finished cream in the refrigerator.

We leave the finished biscuit to cool. You can bake it in the evening, and make a cake in the morning. We cut off the top of the cake about 1. 5 cm thick, and set aside. If the biscuit has risen unevenly, then level the top - cut all the irregularities, and then the upper even layer.

At the wide part, you need to take out all the crumb, leaving about 1. 5 cm on the sides and the 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 the middle with a knife. I got very carried away and the bottom of the cake turned out to be thin))).

We put all the crumbs in a plate and rub them into crumbs with our hands.

Pour cream and cherries with cognac into this mass.

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

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

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

Cover the cake with a cut top.

We prepare glaze. Melt butter. Mix powdered sugar, starch, cocoa and add in portions to butter, stirring constantly. Break chocolate into wedges and also add it to the mass. We mix, we get a glossy glaze.

Immediately pour the glaze on the cake and straighten with a spatula over the entire surface, you can coat the sides of the cake.

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

We put cherries in the center and in a circle or you can only along the edge of the cake.

Cake Drunk cherry is ready! Refrigerate the cake to keep the icing and cream frozen. Enjoy your meal!