Christmas Kitchen Chocolate Cherry Cake
This festive Chocolate Cherry Cake is inspired by joyful kitchen moments and YouTube comment discoveries. Rich chocolate sponge, cherry jam, and a cognac-kissed buttercream make this New Year’s clock cake both delicious and stunning.
Equipment
- 2 x 8-inch cake tins
- Mixing Bowls
- Electric whisk or hand mixer
- Parchment Paper
- Wire Rack
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 or butter
- 275 g golden caster sugar
For the Decoration
- 150 g unsalted butter room temperature
- 300 g icing sugar sifted
- 3 tbsp cognac optional
- black cherry jam as needed
- 3 boxes Cadbury chocolate fingers
- milk chocolate writing icing for the clock design
- edible gold stars optional, for garnish
Instructions
- Preheat the oven to 180°C (350°F). Line two 8-inch cake tins with parchment paper.
- Whisk cocoa powder and boiling water into a smooth paste. Add eggs, milk, flour, baking powder, margarine, and sugar. Beat until creamy.
- Divide batter between tins and bake for 25–30 minutes, or until a knife comes out clean. Cool completely on a wire rack.
- For the buttercream, beat butter, icing sugar, and cognac until light and fluffy.
- Place one sponge on a cake stand. Spread with buttercream, then cherry jam. Top with second sponge.
- Frost the top and sides with remaining buttercream. Press chocolate fingers upright around the edge.
- Use writing icing to draw a clock face showing five minutes to midnight. Add gold stars if desired.
Notes
This cake makes a stunning centerpiece for New Year's Eve or winter birthdays. Swap the clock face for a name or number to personalize it.