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Dark chocolate cake with frosted cranberries

Dark chocolate cake with frosted cranberries

Desserts | Easy | 1 hour 25 minutes
Desserts
Easy
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Recipe details

Ingredients

Chocolate cake

Cranberry jam

Chocolate ganache

Frosted cranberries

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Directions

Chocolate cake

  1. Preheat oven to 180°C (350°F). Line the bottoms of two 23-cm (9-inch) cake pans with parchment paper. 
  2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. In a small bowl, combine oil, vinegar, and vanilla. 
  3. Add oil mixture and water to the dry ingredients and beat for about 1 minute or until batter is smooth. Pour batter into the two cake pans. 
  4. Bake for about 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Let cakes cool for 10 minutes, and then remove from pans and cool completely on a rack.

Cranberry jam

  1. Cook cranberry and sugar in a saucepan over medium-high heat until cranberries soften and the mixture resembles jam in texture, about 10 minutes.

Chocolate ganache

  1. Place chocolate in a large bowl and set aside. 
  2. In a saucepan, bring cream and corn syrup to a boil over medium-high heat, stirring constantly. Pour mixture over chocolate and let it melt for one minute. 
  3. Whisk chocolate and cream mixture until smooth. 
  4. Stir in butter; cover and refrigerate for at least one hour, until spreadable.

Frosted cranberries

  1. Combine water and egg white in a bowl. Add cranberries and toss to coat. 
  2. Spread sugar over a baking sheet. Roll cranberries in the sugar. Allow a few minutes for the sugar to set before handling berries.

Assembly

  1. Place one cake on a serving plate. Spread cranberry jam on top, and then place second cake over top. Ice both cakes with the chocolate ganache. Decorate the cake with frosted cranberries. 

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