Christmas Black Forest Cake with Spiced Cherry Filling

Instructions

Step 1: Make the Chocolate Sponge

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake tins with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt to ensure a light, even mixture.
3. In a large bowl, whisk the eggs and sugar until pale and slightly thickened—this introduces air for a fluffier cake. Add the oil, buttermilk, vanilla, and espresso powder, whisking until smooth and well combined.
4. Gradually fold in the dry ingredients using a spatula, mixing until no streaks of flour remain. Be careful not to overmix, which can toughen the sponge.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Spiced Cherry Filling

6. In a small saucepan, combine cherries, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, cloves, and kirsch or cherry juice. Stir to coat the cherries evenly.
7. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy. This should take 8–10 minutes. The cherries should be soft, and the sauce should cling to a spoon.
8. Remove from heat and let cool completely. The mixture will continue to thicken as it cools, making it easier to layer without running.

Step 3: Make the Whipped Cream Frosting