why make this recipe
Chocolate, Cherry & Cognac New Year’s Cake is a delightful treat to celebrate the New Year. It combines the rich flavors of chocolate and cherry, balanced with a touch of cognac, making it a perfect festive dessert. The striking appearance, adorned with chocolate fingers and a clock face, adds a whimsical touch to your celebration. Whether serving it at a party or enjoying a quiet evening at home, this cake is sure to impress family and friends.
how to make Chocolate, Cherry & Cognac New Year’s Cake
Ingredients:
- 50g (2 oz) Cocoa Powder
- 6 tbsp Boiling Water
- 3 Large Eggs
- 120ml (4 fl oz) Whole Milk
- 175g (6 oz) Self Raising Flour (for my American readers, this is how to mix your own)
- 1 tsp Baking Powder
- 100g (4 oz) Soft Margarine (you can use soft unsalted butter, but your sponge will be heavier)
- 275g (10 oz) Golden Caster Sugar (again, using granulated won’t kill you!)
- 300g (12 oz) Icing Sugar
- 150g (6 oz) Unsalted Butter, at room temperature
- 3 tbsp Cognac
- Black Cherry Jam (I use Bonne Maman)
- 3 Boxes (1 1/2 Christmas Edition Boxes) Cadbury Chocolate Fingers
- Milk Chocolate Writing Icing
- Edible Gold Stars (optional)
Directions:
Pre-heat the oven to 180 degrees (350 Fahrenheit) and line two 20 cm (8 inch) cake tins with a ring of baking parchment in the bottom. Using a hand whisk or a food mixer, beat together the cocoa powder and boiling water until you have a smooth paste, then add the rest of the cake ingredients. Beat until the batter is just smooth, and evenly divide them between the cake tins.
Shake each tin a little to get rid of any air bubbles, and bake for 25-30 minutes until the sponge springs back from your touch and you can insert the tip of a sharp knife or cake tester into the middle, and it comes out clean. Only check the cakes by opening the oven door after 20 minutes, or they may sink in the middle. Set them aside to cool on a wire rack, removing them from the tin as soon as the metal has cooled enough to touch.
Meanwhile, make the buttercream by beating together the room temperature butter, icing sugar and cognac with a wooden spoon until smooth. To assemble the cake, place the flattest sponge on a cake stand. Spread over 1/4 of the buttercream, followed by an equal amount of jam, keeping about 1 cm clean around the edges. The jam will spread out when you put the other sponge on top.
Smooth another 1/4 of the buttercream over the top of the cake, trying to keep a clean, smooth surface, and bringing it over the edge of the sponge for a tidy finish. Coat the sides of the cake with the remaining buttercream to create sides the chocolate fingers will stick to, and press them around the edge of the cake, taking care to keep them upright.
Follow the instructions on the chocolate writing icing to activate it, and draw on the clock face, and set the time at a few minutes to twelve. Sprinkle the clock face with edible gold stars, and serve.
how to serve Chocolate, Cherry & Cognac New Year’s Cake
Serve this beautiful cake as a centerpiece dessert for your New Year’s Eve gathering. Pair it with a glass of bubbly or your favorite warm beverage. It can be sliced into individual portions, making it easy for guests to enjoy. The exquisite look and delicious flavors are sure to excite everyone at the table.
how to store Chocolate, Cherry & Cognac New Year’s Cake
Keep any leftover cake in an airtight container at room temperature for up to three days. If you want to store it for a longer period, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week. If you decide to freeze it, slice the cake and wrap individual pieces in plastic wrap, then store them in a freezer-safe container for up to three months.
tips to make Chocolate, Cherry & Cognac New Year’s Cake
- Make sure all ingredients are at room temperature for better mixing.
- Carefully follow the baking time to avoid overbaking.
- Feel free to adjust the cognac amount to suit your taste; you can use less if desired.
- For a more intense cherry flavor, add some cherry liqueur to the buttercream.
variation
If you want a different flavor twist, consider substituting the black cherry jam with raspberry or strawberry jam. You can also use a different type of chocolate for the coating or decoration.
FAQs
1. Can I use a different type of alcohol?
Yes, you can replace cognac with whiskey or rum for a different taste.
2. Is there a way to make this cake non-alcoholic?
Absolutely! Simply omit the cognac and replace it with milk or cherry juice for moisture.
3. Can I make this cake ahead of time?
Yes, you can bake the cakes a day or two in advance and store them in an airtight container. Frost before serving for the best presentation.
Chocolate, Cherry & Cognac New Year's Cake
Ingredients
For the cake
- 50 g Cocoa Powder Unsweetened
- 6 tbsp Boiling Water
- 3 Large Eggs Room temperature
- 120 ml Whole Milk Room temperature
- 175 g Self Raising Flour Or mix your own
- 1 tsp Baking Powder
- 100 g Soft Margarine Or unsalted butter
- 275 g Golden Caster Sugar Granulated sugar can be used
For the buttercream
- 300 g Icing Sugar
- 150 g Unsalted Butter At room temperature
- 3 tbsp Cognac Adjust to taste
For assembly and decoration
- Black Cherry Jam E.g., Bonne Maman
- 3 Boxes Cadbury Chocolate Fingers 1 1/2 Christmas Edition Boxes
- Milk Chocolate Writing Icing For decoration
- Edible Gold Stars Optional decoration
Instructions
Preparation
- Pre-heat the oven to 180 degrees C (350 F) and line two 20 cm (8 inch) cake tins with baking parchment.
- Beat the cocoa powder and boiling water together until a smooth paste forms, then mix in the remaining cake ingredients until just smooth.
- Evenly divide the batter between the prepared cake tins and shake lightly to release air bubbles.
Baking
- Bake for 25-30 minutes until the cakes spring back when touched and a knife comes out clean.
- Cool on a wire rack and remove from the tins once cooled enough to touch.
Making the Buttercream
- Beat the room temperature butter with icing sugar and cognac until smooth.
Assembling the Cake
- Place the flattest sponge on a cake stand and spread 1/4 of the buttercream over it, followed by an equal amount of black cherry jam.
- Smooth another 1/4 of the buttercream over the top of the second sponge and stack it on the first.
- Coat the sides of the cake with the remaining buttercream, sticking the chocolate fingers around it.
Decoration
- Use the milk chocolate writing icing to draw a clock face on the top cake, setting the time close to midnight.
- Sprinkle with edible gold stars before serving.
