Christmas Tree Layered Slab Cake with Ganache & Cherry Jam
This festive showstopper starts as a rich chocolate slab cake, then transforms into a layered Christmas tree filled with whipped ganache and cherry jam, and finished with luxurious Swiss meringue buttercream. It’s playful, impressive, and completely irresistible.
Ingredients
Chocolate Slab Cake
300g boiling water (freshly boiled)
250g unsalted butter, cubed
200g dark chocolate (70%, finely chopped)
400g caster sugar
30g Dutch-processed cocoa powder, sifted
1 tsp instant coffee granules
2 large free-range eggs, room temperature
150g full-fat natural yogurt
225g self-raising flour, sifted
Pinch of fine sea salt
Whipped Ganache
500g chocolate (milk, dark, or mixed)
500g thickened cream
To Fill & Decorate
Cherry jam
Swiss meringue buttercream, piped in any style you love
Method
Bake the Chocolate Slab Cake
Heat the oven
Heat oven to 160°C fan (180°C conventional). Line a deep 30 × 20 cm slab tin with baking paper, leaving an overhang on all sides so you can lift it out easily.
Bloom the cocoa
In a large heatproof bowl, whisk together the cocoa powder and instant coffee. Pour in the boiling water and whisk until smooth. This deepens the flavour and ensures a silky result.
Melt the butter and chocolate
Add the cubed butter and chopped chocolate into the hot cocoa mixture. Stir until melted and glossy.
Add the sugar
Whisk in the caster sugar while the mixture is still warm so it dissolves slightly. Let cool for 5 minutes.
Add eggs and yogurt
Lightly beat the eggs, then fold them in along with the yogurt and a pinch of salt.
Fold in flour
Add the self-raising flour in two additions, folding gently until just combined. Avoid over-mixing.
Bake
Pour the batter into the prepared tin and smooth the surface. Bake for 35–40 minutes or until just set in the centre — a skewer should come out with a few moist crumbs.
Cool completely
Cool in the tin for 15 minutes, then lift out and cool on a wire rack before cutting or assembling.
Make the Whipped Ganache
Melt & mix
Place the chopped chocolate in a large heatproof bowl. Heat the cream in a small saucepan until steaming (not boiling), then pour it over the chocolate. Let sit 1 minute, then stir until melted and smooth.
Chill fully
Cover and refrigerate until completely cold — at least 4 hours, or overnight for best results.
Whip
Once chilled, whip the ganache using a stand mixer or hand mixer until light, fluffy, and spoonable.
Assemble the Christmas Tree Cake
Cut the slab in half
Once the cake is fully cooled, cut the slab into two even rectangles.
Create the Christmas tree shape
Place the first half of the slab on a board. Using a small knife, cut out a clean Christmas tree shape. Use the offcuts for snacks or cake pops.
Repeat with the second half so you have two matching cake trees.
Fill the cake
Spread a generous, thick layer of whipped ganache over the first tree-shaped layer.
Pipe an outline around the edges with ganache for structure if you like.
Spoon cherry jam into the centre area so each slice gets a hit of fruit.
Top with the second cake layer
Gently place the second tree layer on top, lining up the edges.
Decorate
Use Swiss meringue buttercream to pipe however you like — stars, rosettes, swoops, or a modern textured look.
You can also finish with:
chocolate curls
sprinkles
cherries
edible gold for a festive sparkle