Cranberry Black Forest Cake
Prep Time
Serves
Cooking Mode
6 oz dark baking chocolate, melted
1 ¾ cups cake & pastry flour
1 ¼ cups cocoa powder
2 ½ tsp baking powder
1 ½ tsp baking soda
pinch salt
1 ½ cups unsalted butter at room temperature
3 ½ cups sugar, divided
6 eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup 18% table cream
4 cups fresh or frozen cranberries
2 cups 35% whipping cream
⅓ cup icing sugar
6 oz dark baking chocolate, melted
1 ¾ cups cake & pastry flour
1 ¼ cups cocoa powder
2 ½ tsp baking powder
1 ½ tsp baking soda
pinch salt
1 ½ cups unsalted butter at room temperature
3 ½ cups sugar, divided
6 eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup 18% table cream
4 cups fresh or frozen cranberries
2 cups 35% whipping cream
⅓ cup icing sugar
Directions
1Preheat 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.
2In bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, combine buttermilk and 18% cream. Set aside.
3In 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.
4Divide 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.
5Meanwhile, 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.
6Remove 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.
Disclaimer
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Personal Note
Personal Note
