Christmas Black Forest Cake

Begin by preheating your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake tins. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk the eggs and sugar until pale and slightly thickened, then add the oil, buttermilk, vanilla, and espresso powder, blending until smooth. Gradually fold in the dry mixture to create a rich, velvety batter. Divide it between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a rack.

For the festive cherry filling, place the cherries, brown sugar, cornstarch, lemon juice, and spices in a small saucepan. Add the kirsch or cherry juice, then cook gently over medium heat until the mixture thickens and the cherries become glossy and fragrant with warm holiday spice. Let it cool completely.

In a chilled bowl, whip the cream with powdered sugar, vanilla, and almond extract until soft peaks form. The scent will be sweet, creamy, and lightly nutty—perfect for Christmas.

Slice each cooled cake into two layers. Place the first layer on a serving plate and brush it lightly with cherry syrup. Spread on a generous layer of whipped cream and spoon over some spiced cherry filling. Continue stacking—cake, cream, cherries—until the last sponge layer rests neatly on top. Coat the entire cake with whipped cream, smoothing it out like fresh snow.

To decorate, scatter chocolate curls over the top and crown it with sugared cranberries or bright red candied cherries. Add tiny rosemary sprigs or mint leaves to resemble holly, and finish with a gentle dusting of powdered sugar for a wintery sparkle. Chill the cake for a few hours before serving so the flavors can deepen and the cream sets beautifully.