Dark Chocolate Cake with Frosted Cranberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups (500 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) baking powder
  • ½ teaspoon (2.5 ml) salt
  • 2 eggs
  • 2 cups (500 ml) sugar
  • 1 cup (250 ml) buttermilk
  • ½ cup (125 ml) canola oil
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) cocoa powder
  • ¾ cup (180 ml) strong coffee, warm
  • Cranberries and white sugar for garnish
  • Ganache recipe can be found at ricardocuisine.com
  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line two 20-cm (8-inch) springform pans with parchment paper.
  2. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
  4. In a small bowl, combine cocoa powder and coffee with a whisk. Add to egg mixture. Add dry ingredients and stir until smooth. Spoon batter into pans. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely before unmoulding.
  5. Ganache to be made while cake is cooling.
  6. On a work surface, cut and remove the rounded top of each cake. Cut cake in half horizontally to make four slices. Spread ganache evenly over the entire surface of the cake slices with a spatula. Layer four slices and place on a cake stand.Rinse cranberries and roll in white sugar before placing on top of the cake for garnish and a light dusting of sugar on the surface of the cake for a snowy look.
Recipe by This Lil Piglet at https://thislilpiglet.net/2015/12/dark-chocolate-cake-with-frosted-cranberries/