Why Drunken Cherry Chocolate Cake is a Showstopper Dessert
Dark, sultry, and deeply flavorful, a Drunken Cherry Chocolate Cake is what happens when rich chocolate meets boozy cherries in the most decadent way possible. Think of it as a grown-up version of Black Forest cake — moodier, bolder, and with a smooth depth of flavor that lingers on the palate. This dessert is layered with soft chocolate cake, cherries soaked in cherry brandy or Kirsch, and either whipped cream or chocolate ganache (or both). It’s bold, dramatic, and absolutely unforgettable.
Perfect for dinner parties, holidays, birthdays, or any night you want dessert to be the centerpiece, this cake manages to feel both rustic and luxurious. Every bite delivers something special: the chew of liquor-infused cherries, the melt-in-your-mouth chocolate crumb, the contrasting creaminess of whipped topping or ganache, and the heady aroma of cherry liqueur that perfumes the entire slice.
This guide walks you through every element — from preparing the cherries in advance to layering the cake for maximum visual and flavor impact. You’ll also find options for alcohol-free substitutions, make-ahead strategies, and elegant ways to plate and present your masterpiece.
Choosing the Right Cherries and Liqueur
Best Cherry Options
The “drunken” component of this cake hinges on the right cherries. Here are your best choices:
- Fresh cherries: In season, they’re unbeatable. Pit them, then soak in liqueur overnight.
- Frozen cherries: A great off-season substitute. Use unsweetened and thaw them before soaking.
- Jarred sour cherries (like Morello cherries): Ideal for consistent flavor and texture. Drain and soak.
Avoid maraschino cherries for this cake — their artificial flavor and syrupy sweetness won’t give you the rich, boozy contrast that defines this dessert.
Liqueur Choices
- Kirsch (cherry brandy): The traditional choice. Clear and intensely cherry-forward.
- Amaretto: Adds almond notes that complement both cherries and chocolate.
- Dark rum or brandy: Richer and deeper, adds warmth.
- Red wine or port: Fruity and luxurious.
You can even make a cherry syrup by simmering cherry juice with sugar and liqueur for extra cherry punch.
The Chocolate Cake: Deep, Moist, and Foolproof
This cake starts with a moist, dark chocolate base. The goal is a rich crumb that’s soft enough to absorb cherry juices without becoming soggy. We use oil instead of butter for maximum moisture and cocoa powder plus hot coffee for intense chocolate depth.
Key features of the cake:
- Stays tender even when chilled.
- Can be baked in advance and freezes well.
- Pairs well with whipped cream, ganache, or mascarpone frosting.
For extra richness, brush each cake layer with some of the cherry soaking liquid before assembling.
Ganache or Whipped Cream? The Great Topping Debate
There are two schools of thought when it comes to frosting drunken cherry cakes:
- Light whipped cream: Classic and airy, lets the cherry flavor shine.
- Bittersweet chocolate ganache: Deepens the chocolate element, adds luxury.
We’ll give you recipes for both — you can choose one or layer both. For example: whipped cream inside, ganache outside. Or a thin ganache glaze with whipped topping on each slice.
Baking and Assembly Equipment You’ll Need
Nothing fancy, but having these on hand makes things easier:
- Two or three 8-inch or 9-inch cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Fine mesh strainer (for draining cherries)
- Pastry brush (for brushing syrup)
- Offset spatula (for frosting)
- Cooling racks
- Serrated knife (for leveling layers)
Optional: cake turntable for smoother frosting.
Make-Ahead Tips and Storage
This cake actually improves with time, making it a great make-ahead dessert.
- Bake the cake layers up to 2 days ahead and store wrapped at room temp.
- Soak the cherries at least 12 hours in advance (up to 3 days).
- Assemble the entire cake a day before serving for best flavor integration.
- Frost or glaze on the day of serving for freshest look.
Store in the fridge, covered, for up to 4 days. Let sit at room temperature for 20–30 minutes before serving for best texture.
Alcohol-Free Adaptations
If you’re serving a mixed crowd or avoiding alcohol, the “drunken” flavor can still be mimicked:
- Use cherry juice or syrup with a splash of balsamic vinegar or almond extract.
- Simmer the cherries in cherry juice, sugar, and lemon peel for a deep, stewed fruit flavor.
- Use a cherry-flavored syrup or non-alcoholic cherry cordial.
The cake still delivers bold flavors without the buzz.
Ingredients
For the Chocolate Cake
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water
For the Drunken Cherries
- 2 cups (300g) fresh, frozen, or jarred sour cherries, pitted
- 1/2 cup (120ml) Kirsch, brandy, or amaretto
- 1/4 cup (50g) granulated sugar (adjust based on cherry sweetness)
For the Ganache (optional)
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet or bittersweet chocolate, chopped
- 1 tbsp butter (optional, for shine)
For the Whipped Cream (optional)
- 1 1/2 cups (360ml) heavy whipping cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Drunken Cherries
- In a bowl, combine pitted cherries, sugar, and your choice of liqueur.
- Cover and refrigerate for at least 12 hours, stirring occasionally.
- Before using, strain the cherries and reserve the soaking liquid for brushing.
2. Make the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line two or three 8- or 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients, then stir in hot coffee or water until smooth.
- Divide batter evenly between pans. Bake 28–32 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to racks. Cool completely before assembling.
3. Prepare the Ganache (if using)
- Heat cream until just simmering.
- Pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
- Add butter if using, and stir to combine. Cool until spreadable.
4. Whip the Cream (if using)
- In a cold bowl, whip cream, powdered sugar, and vanilla until soft-to-medium peaks form.
- Chill until ready to use.
5. Assemble the Cake
- If needed, level the cake layers.
- Place first layer on a serving plate or cake board.
- Brush with some reserved cherry soaking liquid.
- Spread with a layer of whipped cream or ganache.
- Scatter soaked cherries over the top.
- Repeat with next layer(s).
- Finish with ganache glaze or frost the entire cake with whipped cream.
- Garnish with extra cherries and chocolate curls or shavings.
Serving & Presentation Tips
- Use a serrated knife dipped in hot water for clean slices.
- Garnish with fresh or soaked cherries and a dusting of cocoa or powdered sugar.
- Serve slightly chilled, or at room temperature for ultimate softness.
Common Questions
Can I make this in a sheet pan?
Yes, bake in a 9×13 pan and top with whipped cream and drunken cherries — easy and just as delicious.
My cherries are too tart. Can I sweeten them?
Yes! Just add sugar to taste while they soak, or simmer with some syrup before using.
Can I freeze this cake?
Yes. Freeze the unassembled cake layers and soaked cherries separately. Thaw in fridge before assembling.
Storage Tips
- Store assembled cake in the fridge, lightly covered, for up to 4 days.
- For best texture, let slices sit at room temp 15–20 minutes before serving.
- Avoid freezing assembled cake with whipped cream — texture suffers.
Variations
- Drunken Cherry Cupcakes: Use the same batter in muffin tins. Fill centers with chopped cherries and top with whipped cream.
- Cherry-Chocolate Trifle: Layer cake chunks, cherries, and cream in glasses or a large trifle dish.
- Vegan version: Use plant-based milk, oil, and egg replacers in the cake. Use coconut whipped cream and omit the ganache or make it with dairy-free chocolate.
Rich with cocoa, bursting with boozy cherries, and customizable to your tastes, this Drunken Cherry Chocolate Cake is what dessert dreams are made of. Elegant enough for a celebration but easy enough to make on a cozy weekend, it’s the kind of cake that leaves a lasting impression — one luscious forkful at a time.