Chocolate Cherry Cognac New Year’s Cake
This festive Chocolate Cherry Cognac New Year’s Cake blends rich cocoa sponge, cherry jam, and cognac-kissed buttercream with a charming clock-face design — perfect for celebrations and nostalgic baking moments.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Two 8-inch cake pans
- Parchment Paper
- Wire Rack
- Palette knife or offset spatula
- Cake Stand
Ingredients
For the Sponge
- 50 g cocoa powder
- 6 tbsp boiling water
- 3 large eggs
- 120 ml whole milk
- 175 g self-raising flour
- 1 tsp baking powder
- 100 g soft margarine
- 275 g golden caster sugar
For the Decoration
- 300 g icing sugar
- 150 g unsalted butter room temperature
- 3 tbsp cognac
- black cherry jam to taste
- 3 boxes Cadbury’s chocolate fingers
- milk chocolate writing icing
- edible gold stars optional
Instructions
- Preheat oven to 350°F (180°C). Line two 8-inch cake tins with parchment paper.
- In a bowl, mix cocoa powder with boiling water until smooth. Add eggs, milk, flour, baking powder, margarine, and sugar. Beat just until smooth.
- Divide batter evenly between tins. Tap gently to remove air bubbles. Bake for 25–30 minutes or until springy and a knife comes out clean.
- Cool cakes in tins until warm, then transfer to wire rack. Let cool completely.
- To make the buttercream, beat butter, icing sugar, and cognac until smooth and creamy.
- Place one sponge on a cake stand. Spread with a quarter of the buttercream, then top with cherry jam, leaving a clean border.
- Place second sponge on top. Spread another quarter of buttercream over the top and down the sides.
- Press chocolate fingers vertically around the sides of the cake.
- Use milk chocolate writing icing to draw a clock face on top. Decorate with edible gold stars if desired.
Notes
Make sponges a day ahead for easier decorating. Chill chocolate fingers for best results. This cake doubles as a wonderful birthday treat too!