Introduction

This Christmas Kitchen Chocolate Cherry Cake is a festive treat that combines rich cocoa flavor with sweet cherry jam and creamy buttercream. Decorated with chocolate fingers and a charming clock face, it’s perfect for holiday celebrations and sure to impress your guests.

Christmas Kitchen Chocolate Cherry Cake Recipe - Recipe Image

Ingredients

50g Cocoa Powder
6 tbsp Boiling Water
3 Large Eggs
120ml Whole Milk
175g Self Raising Flour
1 tsp Baking Powder
100g Soft Margarine
275g Golden Caster Sugar
300g Icing Sugar
150g Unsalted Butter, at room temperature
3 tbsp Non-alcoholic Cognac substitute
Black Cherry Jam
3 Boxes Cadbury Chocolate Fingers
Milk Chocolate Writing Icing
Edible Gold Stars (optional)

Instructions

Step 1: Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line two 20cm (8 inch) cake tins with baking parchment.
Step 2: Beat together the cocoa powder and boiling water until smooth, then add the eggs, whole milk, self-raising flour, baking powder, soft margarine, and golden caster sugar. Mix until just smooth and divide the batter evenly between the prepared tins.
Step 3: Bake for 25-30 minutes until the sponge springs back when touched and a knife inserted comes out clean. Remove from the oven and cool on a wire rack.
Step 4: While the cakes cool, make the buttercream by beating together the room temperature unsalted butter, icing sugar, and non-alcoholic cognac substitute until smooth and creamy.
Step 5: To assemble, place the flattest sponge on a cake stand. Spread a quarter of the buttercream evenly over it, then add a layer of black cherry jam before topping with the second sponge layer.
Step 6: Spread another quarter of the buttercream on top, then use the remaining buttercream to coat the sides of the cake. Press Cadbury Chocolate Fingers vertically around the edges to create a decorative border.
Step 7: Use the milk chocolate writing icing to draw a clock face on top of the cake, and sprinkle with edible gold stars if using. Serve and enjoy your festive creation!

Tips & Variations

For extra moisture, soak the cake layers lightly with cherry syrup or fruit juice before adding buttercream and jam.
Swap black cherry jam for raspberry or strawberry jam if preferred.
To make this cake vegan, use plant-based margarine and milk substitutes, plus an egg replacer suitable for baking.
Decorate with other festive items like crushed candy canes or fresh cherries for added color and texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. The cake can also be frozen for up to 1 month; wrap well in cling film and foil, then thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the self-raising flour with a gluten-free baking blend and ensure all other ingredients are gluten-free.

What can I use instead of Cadbury Chocolate Fingers?

You can use any similar chocolate wafer sticks or rolled chocolates as a decorative alternative around the cake’s edge.

Christmas Kitchen Chocolate Cherry Cake Recipe

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4.7 from 131 reviews

A festive and indulgent Christmas Kitchen Chocolate Cherry Cake featuring rich cocoa sponge layers, luscious cherry jam, smooth non-alcoholic cognac-infused buttercream, and decorated with Cadbury chocolate fingers and edible gold stars for an elegant holiday centerpiece.

Author: Lila
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cake

50g Cocoa Powder
6 tbsp Boiling Water
3 Large Eggs
120ml Whole Milk
175g Self Raising Flour
1 tsp Baking Powder
100g Soft Margarine
275g Golden Caster Sugar

Buttercream

150g Unsalted Butter, at room temperature
300g Icing Sugar
3 tbsp Non-alcoholic Cognac substitute

Assembly & Decoration

Black Cherry Jam
3 Boxes Cadbury Chocolate Fingers
Milk Chocolate Writing Icing
Edible Gold Stars (optional)

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F) and line two 20cm (8 inch) round cake tins with baking parchment to ensure easy removal after baking.
Make the Cake Batter: Beat together the cocoa powder and boiling water until smooth to create a chocolate base. Then add the eggs, whole milk, self-raising flour, baking powder, soft margarine, and golden caster sugar. Mix all ingredients together until just smooth to avoid overmixing, which can toughen the cake.
Bake the Cakes: Divide the batter evenly between the two prepared cake tins. Bake for 25-30 minutes or until the sponge springs back when touched and a knife inserted into the center comes out clean. Once baked, transfer to a wire rack and allow to cool completely before assembling.
Prepare the Buttercream: Using a mixer, beat the room temperature unsalted butter with the icing sugar and non-alcoholic cognac substitute until the mixture becomes creamy, smooth, and fluffy. This buttercream will add flavor and richness to the cake.
Assemble the Cake Layers: Place the flattest cake sponge on a cake stand or serving plate. Spread a quarter of the buttercream over the top, then add a layer of black cherry jam for a fruity contrast. Carefully position the second sponge cake on top.
Finish Frosting and Decorate: Smooth a further quarter of the buttercream over the top of the second sponge, and use the remaining buttercream to coat the sides evenly. Press the Cadbury chocolate fingers around the circumference of the cake to create a decorative border.
Create Final Decorations: Use milk chocolate writing icing to draw a clock face on the top of the cake, tying into a festive theme. Optionally, sprinkle edible gold stars over the clock to add a festive sparkle before serving.

Notes

Ensure all ingredients (especially butter) are at room temperature for smoother mixing.
Use non-alcoholic cognac substitute if you prefer an alcohol-free version or to accommodate dietary restrictions.
Line cake tins properly to prevent sticking and aid with easy removal.
For an extra moist cake, you can brush the sponge layers with a little milk before adding buttercream and jam.
Store cake refrigerated if not serving immediately; remove from fridge 30 minutes before serving for best flavor and texture.
Edible gold stars are optional but add an attractive finishing touch for holiday occasions.

Keywords: Christmas cake, chocolate cherry cake, chocolate cake, holiday dessert, festive cake, buttercream, Cadbury chocolate fingers