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My Perfect Greek Black Forest Christmas Cake

Finally home smelled … Christmas! With Almonds, Chocolate, Cinnamon and Sour Cherries getting slowly baked in the oven. My Perfect Greek Melomakarona will still have to wait for a couple of days… My cousin came to help me decorate the Christmas tree, so the sweets for our afternoon coffee had to get ready quickly. 

I have this wonderful recipe of a delicious cake with the beguiling flavours of Christmas. It is an old “secret” recipe. In fact the cake has no name. Probably the name was so secret as the recipe… Therefore,I give it name today: “Black Forest Christmas Cake” as it has chocolate, sour cherries and almonds and I usually bake it during the Christmas and New Year time. 

It is not a fruit cake, it is fluffy and light and a bit moist. You should definitely try it! And most important: Do not replace Butter with Margarine, please….

My Perfect Greek “Black Forest Christmas Cake”

Beat 200 gr soft Butter with  180 gr Sugar for 5 minutes. Add 4 Eggs.

Add 1 teaspoon Cinnamon and 3 tablespoons Cognac and stir. Mix 125 gr Flour with 1 1/2 teaspoon Baking Powder and add to the mass.

Add 125 gr Almonds


and 125 gr Dark Chocolate Flakes– I use a special flakes brand that contains  vanilla aroma. If not available, you can add some Vanilla. Real, Fake, or Vanilla sugar… it doesn’t matter.

Put 2/3 of the mass in a baking tray. Normally I bake this cake in  a round form of ca. 24-26 cm diameter. As it broke today (Merkur is retrograde lol), I used a long baking tray, 30 cm. I also used baking paper so it would be easy to take the cake out.

Mix in the rest of the mass 350 gr drained Sour Cherries. This will help them no to land at the bottom of the cake.


Add the Cherries-mass to the baking tray. Make it flat with a spate dipped in cold water.

Put in the pre-heated oven at 160 degrees Celsius. It takes some 50 minutes. Make the test with a wooden stick or thin knife- it has to come out d-r-y. If the top is browned and the inside not ready, cover with aluminium foil.

When the cake is cold, you can cover with Powder Sugar. Normally I decorate it with 2-3 twig tips from my Christmas tree. You can serve with slightly sweetened & whipped cream. I prefer it without.


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