Description

This festive Christmas Kitchen Chocolate Cherry Cake combines rich cocoa-flavored sponges with a luscious buttercream and black cherry jam filling. Decorated with iconic Cadbury Chocolate Fingers, chocolate writing icing clock face, and optional edible gold stars, it makes a stunning holiday centerpiece that’s moist, chocolaty, and perfect for celebrations.

Ingredients

Scale

Dry Ingredients

50g Cocoa Powder
175g Self Raising Flour
1 tsp Baking Powder
275g Golden Caster Sugar
300g Icing Sugar

Wet Ingredients

6 tbsp Boiling Water
3 Large Eggs
120ml Whole Milk
100g Soft Margarine
150g Unsalted Butter, at room temperature
3 tbsp Non-alcoholic Cognac substitute

Other Ingredients

Black Cherry Jam (quantity as needed for filling)
3 Boxes Cadbury Chocolate Fingers (for decorating sides)
Milk Chocolate Writing Icing (for decoration)
Edible Gold Stars (optional, for decoration)

Instructions

Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8 inch) cake tins with baking parchment to prevent sticking.
Make Cocoa Mixture and Combine Ingredients: In a bowl, beat together the cocoa powder and boiling water until smooth to create a cocoa paste. Then add the eggs, whole milk, self-raising flour, baking powder, soft margarine, and golden caster sugar. Mix gently until just smooth, taking care not to overmix.
Bake the Sponges: Divide the cake batter evenly between the prepared tins. Bake in the preheated oven for 25-30 minutes, or until the sponge springs back when lightly pressed and a knife inserted comes out clean. Remove from oven and cool cakes on a wire rack completely.
Make Buttercream: Beat together the room temperature unsalted butter, icing sugar, and the non-alcoholic cognac substitute until the mixture is light, creamy, and smooth.
Assemble the Cake: Place the flattest cooled sponge on your cake stand or serving plate. Spread a quarter of the buttercream evenly over the sponge, then spread a layer of black cherry jam. Carefully top with the second sponge layer.
Frost and Decorate: Spread another quarter of the buttercream on top of the second sponge. Use the remaining buttercream to coat the sides of the cake evenly. Press Cadbury Chocolate Fingers vertically around the edge to create a decorative border.
Final Decoration: Using the milk chocolate writing icing, draw a clock face on top of the cake for a festive touch. Sprinkle edible gold stars over the top if desired. Serve and enjoy your festive chocolate cherry cake!

Notes

Ensure the butter for the buttercream is at room temperature for the best smooth texture.
Use a non-alcoholic cognac substitute if avoiding alcohol or for kid-friendly versions.
Allow the cake layers to cool completely before assembling to prevent buttercream melting.
Cadbury Chocolate Fingers create a classic chocolate fence effect that also adds a crunch contrast to the soft cake.
Store the cake in a cool place or fridge if not serving immediately, and bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: British

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