Drunken Cherry Cake


Sponge Cake

  • 5 eggs
  • 150 grams (3/4 cup) sugar
  • 120 grams (1 cup) flour
  • 30 grams (1/4 cup) cocoa powder


  • 250 grams (2 sticks) butter
  • 1 can sweetened condensed milk
  • 50 grams (1.5 ounces) melted chocolate or icing


  • 5 tablespoons cocoa powder
  • 5 tablespoons sugar
  • 7 tablespoons water
  • 50 grams (1.5 ounces) butter

Cherry Confit

  • Frozen pitted cherries
  • 100 grams (1/2 cup) sugar
  • 100 milliliters (1/2 cup) rum or liqueur


  • Baking Pan

    Use a 22 cm (9 inch) baking pan for this cake. A non-stick pan can save you the hassle of lining with parchment paper and ensure an evenly-baked sponge.

  • Electric Mixer

    An electric mixer will make beating the eggs and sugar a breeze. If you have a stand mixer, even better!

  • Spatula

    A rubber or silicone spatula is crucial for folding in ingredients gently without deflating the airy egg mixture.

  • Mixing Bowls

    Having multiple mixing bowls on hand speeds up the process and keeps ingredients organized.


Step 1

Sponge Cake

Preheat the oven to 180°C (350°F).
Beat the eggs with sugar until peaks form (about 5-7 minutes).
Sift the flour and cocoa powder together.
Gradually add the flour and cocoa mixture to the egg mixture, folding gently from top to bottom.
Pour the batter into a 22 cm (9 inch) baking pan and bake for approximately 30 minutes. Check doneness with a toothpick.
Let the sponge cake cool for 10 minutes, then remove from the pan and allow to cool completely. Wrap in plastic wrap and refrigerate for several hours (preferably overnight).
Cut the sponge cake into 2 layers. Extract the cake crumbs from inside (these will be added to the cream and used for sprinkling on the sides).

Step 2


Ensure all ingredients are at room temperature.
Beat the butter, then gradually add the sweetened condensed milk until a cream forms.
Add the melted chocolate or icing.
Mix in the extracted cake crumbs.

Step 3


Combine the cocoa powder and sugar, add water and stir well. Heat over medium heat until it starts to boil, but do not let it boil.
Remove from heat and add the butter after 3-5 minutes, stirring until smooth.
Allow it to cool.

Step 4

Cherry Confit

Mix thawed cherries with sugar and liqueur until the sugar is dissolved.
Use the juice extracted to soak the cake layers.

Step 5


Place one cake layer on a serving plate and soak with cherry juice.
Spread with cream and top with cherries.
Add the second cake layer and soak with cherry juice.
Spread with cream and refrigerate the cake for at least 3 hours.
Pour icing over the cake.
Decorate as desired. Melt a bar of chocolate, create designs on foil, freeze, and decorate with these and any remaining cream.


Indulge in a slice of this Ultimate Chocolate Cherry Cake with a side of freshly whipped cream – the perfect balance of sweetness and tanginess will leave you wanting more. 🍰💕

For a festive twist, serve with a scoop of vanilla ice cream or a dollop of mascarpone cream. The cold creaminess complements the rich chocolate layers and cherry confit beautifully.

To elevate your buffet table, garnish individual slices with a fresh cherry on top and a sprinkle of powdered sugar. It’s visually stunning and deliciously inviting!

Pair this cake with a hot cup of coffee or a flute of sparkling wine for an elegant dessert experience. The coffee enhances the deep chocolate notes, while the sparkling wine adds a celebratory touch! 🎉✨


Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum for stability. You can also sift in some almond flour for extra nuttiness. 🥥🥄

Vegan Option: Use a flaxseed or chia seed egg substitute in place of the eggs. Swap the butter for a vegan butter alternative and use coconut cream instead of sweetened condensed milk. Dark chocolate that's vegan will keep the rich flavors intact! 🌿🍫


  • How do I know when the sponge cake is done?

    Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. You can also gently press the top; if it springs back, it's ready!

  • Can I use fresh cherries instead of frozen?

    Yes, fresh cherries can be used. Just ensure they are pitted, and you may need to adjust the sugar quantity as fresh cherries can be sweeter.

  • Why is my cream not setting properly?

    Ensure all your ingredients are at room temperature to avoid curdling. If the cream is too runny, chilling it for a few minutes can help thicken it up.

  • Can I make the sponge cake ahead of time?

    Absolutely! The sponge cake can be made a day in advance. Wrap it well in plastic wrap and refrigerate overnight for the best results.

  • How can I make my cake look more professional?

    Use a cake turntable for easier icing and decorating. Creating chocolate designs on foil and freezing them can give your cake a sophisticated look effortlessly!

  • Can I add other fruits to this recipe?

    Yes, you can experiment with other berries like raspberries or strawberries. They pair wonderfully with chocolate and will add a unique twist.

Nutrition facts

Drunken Cherry Cake
Recipe Yield:1 sponge cake (10-12 servings)
Calories:Per serving (1 slice)
Calories (Min - Max):400 - 500
Total Fat:32g
Saturated Fat:20g
Total Carbohydrate:40g
Total Sugars:36g