As I was typing up this recipe, my mouth was watering as I was thinking of all the flavor of this cake. This is my sister’s recipe; she is pro with Drunken Cherry cake. Any church bake sale she makes about 20 of them and they are the first to go. This is my second time making it and both times it turned out very good and actually very easy to make. Few of our family friends came over and most of the cake was gone, so I am assuming it was pretty good…
This cake is nothing like once you buy at store, where you can hardly see any cherries. I prefer to keep cherries in whole piece.
Here is a link with how to make Beskvit, make one with cacao Perfect Sponge Cake
Prepare 2 beskvit cakes the day before you plan to put cake together.
Drain syrup out of cherries (keep syrup for Kampot). Place drained cherries in bowl, cover them with rum. Let them soak for at least 24 hrs.
Fill in bowls of beskvit with mixture. Place them on top of each other, in between you can fill it with a little bit of cream. Cover with the cake lid. With the rest of the cream cover the cake. Refrigerate the cake while you prepare chocolate topping.
For the Chocolate Topping: place butter, sugar, cacao and milk. Mix so everything would dissolve together. Once it starts boiling remove from heat right away. (Otherwise it will turn out hard as candy in the end). Let it sit and cool down almost completely; mix it from time to time so the texture stays even.