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Prep Time
10 mins
Total Time
02 h 30 m
Serves
16

Ingredients

6 oz
dark baking chocolate, melted
175 g
1 3/4 cups
cake & pastry flour
425 mL
1 1/4 cups
cocoa powder
300 mL
2 1/2 tsp
baking powder
12 mL
1 1/2 tsp
baking soda
7 mL
pinch salt
1 1/2 cups
unsalted butter at room temperature
375 mL
3 1/2 cups
sugar, divided
875 mL
6
eggs
2 tsp
vanilla extract
10 mL
1 cup
buttermilk
250 mL
1 cup
18% table cream
250 mL
4 cups
fresh or frozen cranberries
1 L or 550 g
2 cups
35% whipping cream
500 mL
1/3 cup
icing sugar
75 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Grease two 9-in. (23-cm) round baking pans, line bottoms with parchment paper. Melt chocolate in double-boiler. Set aside to cool.
Step 2
In bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, combine buttermilk and 18% cream. Set aside.
Step 3
In large bowl, using hand-mixer, beat butter until fluffy. Gradually beat in 1 3/4 cups (425 mL) sugar, then the eggs one by one. Beat in vanilla and melted chocolate. In one-third portions, beat the dry ingredients into butter mixture, alternating with buttermilk mixture, and finishing with dry ingredients. Scrape down sides of bowl as needed.
Step 4
Divide batter between the 2 cake pans, spreading batter evenly. Bake approx. 40 min, or until cake springs back when lightly pressed and toothpick inserted into centre comes out clean. Cool completely.
Step 5
Meanwhile, make cranberry filling by combining cranberries, 1/2 cup (125 mL) water and remaining 1 3/4 cup (425 mL) sugar in saucepan. Cover and bring to boil. Cook, stirring occasionally, until cranberries pop and mixture thickens (for 2 cups/ 500 mL filling). Set aside to cool completely.
Step 6
Remove cakes from pans and discard parchment. Trim edges, if required, to straighten sides. Cut cakes in half horizontally. In large bowl, whip 35% cream and icing sugar. Place first cake layer onto serving plate, spread with 1/3 cranberry filling then approx. 1/5 whipped cream mixture. Repeat with second and third cake layers. Place fourth cake layer on top and spread with thicker layer of remaining whipped cream. Garnish with chocolate shavings.

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Nutrition Facts

Nutrition Description:
Per serving (1/16 of the recipe):
Calories:
660
Fat:
39
Saturated Fat:
24
Carbs:
73
Fibre:
4
Sugar:
53
Cholesterol:
165 mg
Protein:
7
Sodium:
260 mg
Potassium:
0