Skip to Content
A message to our customers on COVID-19 Read More
Makes
Serves: 16
Level
very easy
Prep Time
10
Total Time
150

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.
Share This

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
Sugar:
53 g
Protein:
7 g
Cholesterol:
165 mg
Fiber:
4 g
Sodium:
260 mg