This Christmas cake, made with a soft chocolate sponge cake, spiced cherry filling, and light whipped cream like snow, is a true holiday dream with both its aroma and appearance!
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Ingredients
Chocolate Sponge Cake
• 1 cup (125 g) flour
• 1/2 cup (60 g) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs (at room temperature)
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder (optional – deepens the chocolate flavor)
Christmas Spiced Cherry Filling
• 2 cups (300 g) dark cherries (fresh, canned, or frozen)
• 1/4 cup (50 g) brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2 tablespoons kirsch or cherry juice
Whipped Cream
• 2 cups (480 ml) cold cream
• 1/4 cup (30 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional – for a Christmas touch)
Decoration
• Bitter chocolate curls
• Sugar-coated cherries, cranberries, or pomegranate seeds
• Small rosemary or mint leaves
• Powdered sugar for sprinkling
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Preparation
1. Prepare the Chocolate Sponge
1. Preheat the oven to 350°F (175°C).
2. Grease two 8-inch cake pans and line the bottoms with parchment paper.
3. Sift the flour, cocoa, baking powder, baking soda, and salt.
4. In a separate bowl, beat the eggs and sugar until light in color.
5. Add the vegetable oil, buttermilk, vanilla, and espresso powder and mix.
6. Gently fold in the dry mixture with a spatula.
7. Divide the batter into the molds and bake for 25–30 minutes.
8. Remove from the pan and let cool completely.
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2. Make the Spiced Cherry Filling
1. Place the cherries, brown sugar, cornstarch, lemon, and spices in a small saucepan.
2. Add the kirsch or cherry juice.
3. Cook over medium heat until the mixture thickens.
4. Cool to room temperature.
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3. Whip the Cream
• Whip the cold cream, powdered sugar, vanilla, and almond extract until soft-medium peaks form.
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4. Assemble the Cake
1. Once the cakes have cooled completely, cut each one in half (4 layers total).
2. Place the first layer on a serving plate and lightly moisten with cherry syrup.
3. Spread cherry filling on top, then generously pipe whipped cream.
4. Repeat this sequence for all layers.
5. Cover the top and sides completely with whipped cream.
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5. Decoration
• Sprinkle chocolate curls on top.
• Add color with candied cherries/cranberries/pomegranates.
• Create a “holly” effect with rosemary or mint leaves.
• Final touch: sprinkle powdered sugar for a snowy look.
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Serving Suggestion
Let the cake rest in the refrigerator for at least 2–3 hours. The flavors will deepen, and the cream will set nicely.
