Chocolate Christmas Cake with Kirsch Cherries

A holiday dessert that can't get any easier!

Soon you will start thinking about what to make for Christmas dessert.

It should be delicious and easy (because you have that roast to think about!) but also have a wow factor. It should be festive, but elegant, and of course delicious too! That’s a lot to ask for one dessert! But not to worry…

I have just the thing for you! My Chocolate Christmas Cake with Kirsch cherries ticks all the boxes! It’s chocolatey but also light and airy. It can be whipped up with pantry staples in two bowls! No need to drag out the electric mixer, and it can serve 10-12 people, making it great for a crowd!

This cake is quite cute when baked in a holiday-themed bundt pan, but really any 12-cup capacity bundt pan will do!

I like to make it in this cute Nordicware Pine Forrest Bundt Pan, but really any 12-cup capacity bundt pan will do! I love how this pan does all the “decorating” for you and makes it instantly festive! Add a little powdered sugar on top with a fine mesh sieve for a cute snowy pine forest look.

Continue the forest theme with some easy decorations! They will keep this way if refrigerated. I usually keep the cake at room temperature, refrigerate the decorations, and combine the two just before serving.

The Decorations:

Keep the forest theme going by dipping rosemary branches into water and then rolling them in granulated sugar for a “frostbitten” look. You can add a few cranberries or raspberries too.

I love to serve this rich, chocolatey cake with good-quality vanilla ice cream (yes, this is the time to spring for the good stuff) and some boozy kirsh cherries (Don’t drink? No problem, you can swap out the kirsch for 1 teaspoon of almond extract which is also good!)

The combination of rich chocolate, vanilla ice cream and kirsch cherries is just divine!

Here’s the Game Plan:

Two Days Before:

• Make the kirsch cherries. Cover and refrigerate.

A Day Ahead:

• Make the cake. Allow to cool completely then remove it from the tin on to a platter, cover loosely with foil and leave at room temperature.

• Make the decorations. Keep them refrigerated and uncovered until ready to serve.

The Day of:

• Dust the cake with powdered sugar.

• Nestle the decorations at the base of the cake.

• Reheat the kirsch cherries in the microwave at :30 increments until warmed through (or on the stovetop)

• Serve with the ice cream

Watch the Video Demo Here: