The legendary Brandied Cherry Chocolate cake at home: the secrets of the perfect sponge cake

Brandied Cherry Chocolate cake is a cult cake that has been known for generations. Delicate sponge cake dough, delicate chocolate flavor, and light alcoholic aroma have left many people indifferent. Therefore, even at home, the preparation of such a dessert should be professional.

Famous Ukrainian pastry chef Lilia Tsvit shared a recipe for Brandied Cherry Chocolate cake made from perfect sponge cake dough on her Instagram page.

Ingredients for the sponge cake:

• eggs - 8 pcs.
• sugar - 270 g
• sour cream - 130 g
• ammonium - 1 tsp.
• cocoa - 50 g
• flour - 250 g (plus or minus 30 g)

Ingredients for the filling:

• cherries - 0.5 l
• vodka - 150 ml
• butter - 400 g
• raw condensed milk - 440 g

Ingredients for the soaking syrup

• cherry juice - 150 ml
• water - 100 ml

Ingredients of ganache for decoration

• white chocolate - 100 g
• dark chocolate - 100 g
• chocolate coloring
• butter 82% - 200 g

Ingredients for the glaze:

• chocolate - 50 g
• butter - 2 tbsp. 

Method of making the sponge cake:

1. Beat the whites in a foam, and add sugar.
2. Beat again, adding the yolks.
3. Dissolve the ammonium in sour cream, add to the beaten eggs, and mix at low speed.
4. Add the sifted cocoa and flour, and continue to knead the dough at low mixer speed. The dough should be quite liquid.
5. Put it into a baking dish covered with parchment and greased on the sides.
6. Check the readiness with a wooden stick – it should be dry.
7. Cut the cooled sponge cake into three parts. Soak the bottom two layers with cherry syrup.
8. Chop the top layer and add the cherry juice diluted with water 1:1.
9. Strain out the cherries in their own juice and pour them with any strong alcohol, cover, and leave for several hours.

Method of preparation of the cream

1. Beat the soft butter with raw condensed milk, and add the crumbled cake and drained cherries to the cream.
2. Mix everything well.

Assemble the cake

1. Put the cream on the soaked cake, and tamp it well.
2. Cover with the cake and press well.

Making the ganache

• Melt the chocolate.
• Beat it with soft butter and add red dye.
• Brush the sides and surface of the cake with the mixture.
• Smooth it out, and put it in the fridge for 30-40 minutes.
• Make chocolate drizzles (melted chocolate with butter).
• Use the ganache to make a pattern and add cocktail cherries.
• Sprinkle with chopped chocolate inside the cake.