Christmas Kitchen Chocolate Cherry Cake Recipe
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.
- 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
