Christmas Chocolate, Cherry & Cognac New Years Cake
This decadent New Year’s cake blends rich dark chocolate, boozy cognac-soaked cherries, and a hint of espresso in a fudgy, festive dessert. A showstopping centerpiece to ring in the new year.
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.