Picture this: It’s New Year’s Eve, you’re wearing your coziest socks, the twinkle lights are dimmed just right, and from the kitchen wafts the scent of something warm, rich, and slightly boozy. That, my friend, is Christmas Chocolate, Cherry & Cognac New Years Cake. This beauty isn’t just a dessert it’s a grand finale to the holiday season, unapologetically indulgent and full of character.
Why You’ll Love This Showstopper
- Rich chocolate base with bursts of cherry and a hint of warmth from cognac.
- Perfect centerpiece for your NYE party or New Year’s Day brunch table.
- Feels luxurious but is surprisingly simple to make at home.
Gather These Ingredients
No ingredient here is just filler each plays a starring role:
Dark Chocolate (60-70%) : The foundation of richness. It melts into the batter for a fudgy base that anchors the whole cake.
Unsalted Butter : Adds creamy moisture and helps carry the cognac’s flavor across the crumb.
Cognac : Not just for sipping. It lifts the cherries and chocolate, giving that festive grown-up kick.
Dried Cherries : Soaked in cognac, they plump up and burst in your mouth like little flavor bombs.
Brown Sugar : Brings a mellow sweetness with caramel undertones that deepens the chocolate’s richness.
Eggs : Add structure and richness. Room temp is best for a fluffier texture.
All-Purpose Flour : Gives body. You only need a little to keep things dense and luxurious.
Espresso Powder : Secret weapon. Enhances the chocolate, not the coffee flavor.
Salt : Always. Just a pinch to balance the sweet and boost the cocoa.
Let’s Bake This Thing
Ready to fill your kitchen with chocolate and cherry heaven? Follow me:
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment for easy release trust me.
Soak 1 cup of dried cherries in 1/2 cup of cognac for at least 30 minutes. You can warm them up slightly to speed this up if you’re short on time.
In a saucepan over low heat, melt 8 oz dark chocolate with 1/2 cup unsalted butter. Stir until glossy and smooth, then remove from heat and let cool a bit.
In a large bowl, whisk together 3/4 cup brown sugar and 3 eggs until light and slightly frothy. This adds lift.
Pour the melted chocolate mixture into the eggs while whisking continuously to temper the eggs gently.
Add 1 teaspoon espresso powder and a pinch of salt, followed by 2/3 cup all-purpose flour. Stir until just combined.
Fold in your soaked cherries and 2 tablespoons of that glorious leftover cognac. Don’t waste it!
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes. You want a set edge but a soft center—like a giant fancy brownie.
Let cool completely before removing from the pan. It firms as it cools, becoming even more decadent.
What to Watch Out For
Even the best of us can make a few missteps. Here’s what you want to avoid when making this Christmas Chocolate, Cherry & Cognac New Years Cake:
Overbaking – This cake needs a little wobble in the center when it comes out of the oven. It’ll firm up beautifully as it cools.
Skipping the cherry soak – Don’t rush the cherry and cognac infusion. Those plumped-up cherries are key to making this cake feel festive.
Using cheap chocolate – Quality matters. That rich cocoa flavor is everything here.
Let Me Tell You What Works Like Magic
Here’s what years of baking (and a few mistakes) have taught me:
Always line the bottom of your pan with parchment. It makes lifting and serving a dream, especially for moist cakes like this one.
Use room temp eggs. They mix better and trap air for that little lift we want in an otherwise dense batter.
Serve slightly warm or room temperature, but not cold from the fridge. The chocolate tightens when cold and hides all the gooey magic.
If you’ve got extra batter (depending on pan height), make a few mini cakes or even cupcakes. They freeze well and make cute gifts.
Hosting a full-on NYE party? Pair this cake with a few salty bites like this Christmas Eve Snack Mix to balance the richness and keep the bubbly flowing!
A Little Bonus for Ya
This cake gets even better the next day. No kidding. The cognac deepens, the cherries mellow, and the chocolate just… settles into itself like a velvet robe. So go ahead, make it the night before your New Years Eve food bash and sleep easy knowing dessert is ready to impress.
Perfect Pairings and Party Styling
This decadent beauty deserves a spot at the heart of your New Year’s cake table. Pair it with espresso martinis, a crisp brut champagne, or—my guilty pleasure—a tall glass of ice-cold milk. Dress your table with some twinkly New Years Eve decorations and serve the cake on a gold-rimmed plate. Instant glam.
Planning a crowd? Set this cake beside other favorites like cheese Christmas trees and salmon party logs for a table that screams celebration.
Christmas Chocolate, Cherry & Cognac New Years Cake
Equipment
- 9-inch springform pan
- Saucepan
- Mixing Bowl
- Whisk
- Parchment Paper
Ingredients
Cake Batter
- 8 oz dark chocolate (60-70%) chopped
- 1/2 cup unsalted butter
- 3/4 cup brown sugar packed
- 3 eggs room temperature
- 2/3 cup all-purpose flour
- 1 tsp espresso powder
- 1 pinch salt
Cognac Cherries
- 1 cup dried cherries
- 1/2 cup cognac plus 2 tbsp reserved for batter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Soak dried cherries in cognac for 30 minutes. Warm slightly to speed up if needed.
- In a saucepan, melt dark chocolate and butter over low heat. Stir until smooth and glossy. Let cool slightly.
- In a mixing bowl, whisk brown sugar and eggs until light and slightly frothy.
- Slowly pour in the melted chocolate while whisking to temper the eggs.
- Stir in espresso powder, salt, and flour until just combined.
- Fold in the soaked cherries and 2 tablespoons of the leftover cognac.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes until edges are set but the center is soft with a slight wobble.
- Let cool completely before removing from pan. Cake firms up as it cools.
Notes
- This cake improves with time. Make it a day ahead for deeper flavor.
- Store in an airtight container at room temperature.
- Serve slightly warm or room temp for best texture.
- Substitute cognac with dark rum or cherry liqueur if desired.
FAQs
What if I don’t have cognac?
You can swap it for brandy, dark rum, or even a sweet cherry liqueur. Just keep the warmth and depth it’s what makes the cake feel like a proper New Years Eve dessert.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour with a good 1:1 gluten-free flour blend. The cake is so moist, you won’t even notice the difference. Just don’t skip that parchment lining!
Why are my cherries sinking to the bottom?
Make sure they’re well-drained and lightly dusted with a bit of flour before folding in. This helps suspend them in the batter for that perfect cherry-studded bite every time.
Can I bake this in advance for a NYE party?
Absolutely. This cake not only holds up it gets better. Bake it the day before your NYE party, store in an airtight container, and let it come to room temp before serving.
Ending on a Sweet Note
This Christmas Chocolate, Cherry & Cognac New Years Cake is more than dessert it’s a memory. A little messy, a little boozy, and completely irresistible. Whether you’re celebrating a New Year’s Eve birthday, toasting to fresh starts, or simply need something rich and real, this cake is your answer. May your plate be full, your cake fudgy, and your heart warm.
