- Prep Time
- 10 mins
- Total Time
- 2 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
Method
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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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/16 of the recipe):
- Calories:
- 660
- Fat:
- 39 g
- Saturated Fat:
- 24 g
- Carbs:
- 73 g
- Fibre:
- 4 g
- Sugar:
- 53 g
- Cholesterol:
- 165 mg
- Protein:
- 7 g
- Sodium:
- 260 mg
