why make this recipe
The Chocolate Cranberry Christmas Cake is a delightful blend of rich chocolate and tart cranberries, making it a perfect holiday dessert. This cake brings a festive spirit to any gathering, with its layers of chocolate goodness and a sweet-tart cranberry filling that captures the essence of the season.
Baking this cake not only fills your home with a warm, inviting aroma but also creates a memorable dessert that family and friends will cherish. It’s the perfect way to celebrate the joy of togetherness during the festive season, leaving everyone with sweet smiles and full hearts.
equipment needed for Chocolate Cranberry Christmas Cake
To make the Chocolate Cranberry Christmas Cake, you will need a few essential kitchen tools. First, three 9-inch round cake pans are necessary to bake the cake layers evenly. You will also need mixing bowls of various sizes, including one large for combining dry ingredients and one medium for wet ingredients.
A whisk will help incorporate the ingredients smoothly, while measuring cups and spoons ensure you get the right amounts. Additionally, a saucepan is required for preparing the cranberry filling, and a hand mixer or stand mixer is vital for achieving the perfect frosting. Don’t forget a rubber spatula for scraping down the edges of the bowls and a cooling rack for letting the cakes cool completely.
What You Need to Make Chocolate Cranberry Christmas Cake
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups light brown sugar packed
- 2 and 1/2 cups all-purpose flour
- 1 and 3/4 cups unsweetened cocoa powder sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 2/3 cup full-fat sour cream
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 and 1/2 teaspoons espresso powder
- 1 and 1/2 cups freshly boiled water
- 2 Tablespoons cornstarch
- 1 Tablespoon unsweetened cranberry juice
- 3 cups cranberries (fresh or frozen)
- 3/4 cup water
- 1 cup granulated sugar (for filling)
- 1/4 teaspoon salt (for filling)
- 1 and 1/2 Tablespoons orange juice
- 1 and 1/2 teaspoons vanilla extract (for filling)
- 1 and 1/2 cups unsalted butter
- 8 ounces mascarpone cheese
- 5 cups confectioner’s sugar
- 1/8 teaspoon salt (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 Tablespoons whole milk (for frosting)
- 1 and 1/2 cups granulated sugar (for sugared cranberries)
- 1/2 cup water (for sugared cranberries)
- 1 and 1/2 cups cranberries (for sugared cranberries)
- 8 sprigs fresh rosemary
How to Cook Chocolate Cranberry Christmas Cake Step by Step
Begin by preheating your oven to 350°F (175°C). Prepare three 9-inch round cake pans by lining them with parchment paper and greasing them to prevent sticking.
In a large mixing bowl, whisk together 1 and 1/2 cups granulated sugar, 1 and 1/2 cups light brown sugar, 2 and 1/2 cups all-purpose flour, 1 and 3/4 cups unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until they are well combined.
In a separate medium bowl, mix 3 large eggs, 2 large egg yolks, 1 cup whole milk, 2/3 cup full-fat sour cream, 3/4 cup vegetable oil, and 2 teaspoons vanilla extract until combined and smooth.
Gently combine the wet ingredients with the dry ingredients, stirring slowly to avoid over-mixing. Next, stir in 2 and 1/2 teaspoons of espresso powder and 1 and 1/2 cups of freshly boiled water. Mix until everything is just combined.
Evenly divide the batter among the prepared pans and place them in the oven. Bake for 27-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
To prepare the cranberry filling, start by mixing 2 Tablespoons cornstarch with 1 Tablespoon unsweetened cranberry juice in a small bowl, creating a smooth mixture. In a saucepan, add 3 cups of cranberries, 3/4 cup of water, 1 cup of granulated sugar, and 1/4 teaspoon of salt. Cook over medium heat, stirring occasionally, until the cranberries start to soften.
Once softened, stir in the cornstarch mixture and continue cooking until it thickens. Remove the saucepan from the heat and stir in 1 and 1/2 Tablespoons of orange juice and 1 and 1/2 teaspoons of vanilla extract. Set this filling aside to cool fully.
For the mascarpone frosting, beat together 1 and 1/2 cups of unsalted butter and 8 ounces of mascarpone cheese in a large mixing bowl until the mixture is smooth. Gradually add in 5 cups of confectioner’s sugar, 1 teaspoon of vanilla extract, 1/8 teaspoon of salt, and 2 Tablespoons of whole milk. Beat the mixture until it becomes fluffy and light.
Next, prepare the sugared cranberries. In a saucepan, combine 1 and 1/2 cups of granulated sugar and 1/2 cup of water over medium heat to make a sugar syrup. Allow the sugar to dissolve completely, and then add 1 and 1/2 cups of cranberries. Simmer for about 2 minutes before removing the cranberries from the syrup, shaking off excess syrup, and rolling them in sugar until well coated. Let them dry on a baking sheet.
To assemble the cake, first level the cooled cake layers using a serrated knife. Place one layer on a serving platter, spread a layer of mascarpone frosting on top, followed by a layer of the cranberry filling. Repeat this with the second layer, and then place the third layer on top. Cover the entire cake with the remaining mascarpone frosting.
Finally, decorate the top of the cake with the sugared cranberries and a few sprigs of fresh rosemary for a beautiful presentation. Allow the cake to set for a bit before slicing and serving.
how to make Chocolate Cranberry Christmas Cake
Making a Chocolate Cranberry Christmas Cake is a delightful and rewarding process that begins with baking the layers. Follow the detailed steps to ensure your cake turns out perfectly moist and flavorful, with a lovely balance of sweetness from the chocolate and tartness from the cranberries.
Start by gathering all the ingredients and preparing your workspace. Having everything ready will make the process smoother. Preheat your oven early, so it reaches the right temperature when it’s time to bake. Preparing your pans by greasing and lining them with parchment paper is critical to ensuring your cake layers release easily once baked.
The mixing of dry ingredients is vital; take your time to whisk them until they are fully combined. Separately, do the same with the wet ingredients, ensuring you break the eggs into the mixture well. Being careful not to over-mix when combining dry and wet ingredients helps keep the cake light and fluffy.
Baking is an important stage, so keeping an eye on the cake layers as they bake is a must. Use the toothpick test for doneness to avoid under or overbaking. Once removed from the oven, letting the cakes cool in the pan before transferring them ensures they don’t break apart.
Meanwhile, the cranberries will need to simmer, so pay attention to your saucepan and stir regularly to prevent burning. The filling should become thick and syrupy, making it an excellent contrast to the chocolate layers. As the filling cools, you can whip up the frosting, which should be light and creamy for easy spreading.
Assembly is where the real fun begins! Leveling the cakes allows for even layers and a beautiful finished product. The frosting and filling should be spread evenly to give each slice a taste of both the chocolate and cranberry. Finally, decorating with sugared cranberries and rosemary adds a festive touch and beautiful presentation.
how to serve Chocolate Cranberry Christmas Cake
When it comes to serving your Chocolate Cranberry Christmas Cake, it’s a good idea to let it set for at least 30 minutes after decorating. This allows the frosting to firm up slightly, making it easier to cut clean slices.
Using a sharp serrated knife, slice the cake into equal portions for serving. A quick tip is to dip the knife into hot water, wipe it clean, and then cut. This method will result in neat slices that show off the beautiful layers.
Serve the cake on lovely dessert plates, garnishing with additional sugared cranberries and sprigs of rosemary for an elegant touch. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat. The rich chocolate and tart cranberry flavors complement each other beautifully.
what to serve with Chocolate Cranberry Christmas Cake
Chocolate Cranberry Christmas Cake is delightful on its own, but pairing it with a few simple things can enhance the experience. One great option is to serve it with whipped cream flavored with vanilla or orange zest, which adds a creamy texture that complements the cake’s richness.
For a festive touch, consider offering a scoop of vanilla ice cream or even peppermint ice cream, which brings a seasonal flavor that works well with this cake. A warm cup of coffee or holiday-spiced tea perfectly balances the sweetness of the cake while enhancing its flavors.
If you want to keep the holiday theme going, try serving some holiday cookies or a charcuterie board alongside the cake. This variety allows guests to enjoy different flavors and textures, making your dessert spread even more inviting.
how to store Chocolate Cranberry Christmas Cake
Storing your Chocolate Cranberry Christmas Cake properly is essential for keeping it fresh and delicious. Once the cake has cooled completely, it’s best to cover it with clear plastic wrap or aluminum foil if you need to store it whole.
If you have leftover slices, place them in an airtight container in the fridge. It’s advisable to keep the cake refrigerated due to the mascarpone frosting. The cake will stay fresh for about 4 to 5 days if stored correctly.
For longer storage, consider freezing the cake. To do this, wrap individual slices in plastic wrap, followed by aluminum foil to prevent freezer burn. You can keep the slices frozen for up to 3 months. When you’re ready to enjoy it again, allow the slices to thaw in the refrigerator before serving.
tips to make Chocolate Cranberry Christmas Cake
There are some tips to keep in mind when making Chocolate Cranberry Christmas Cake. Measuring ingredients accurately is crucial for achieving the right texture and flavor balance. Use a kitchen scale if necessary for precise measurements, especially for flour and sugar.
When mixing the batter, avoid over-mixing after combining the wet and dry ingredients, as this can lead to a denser cake. Mix until just combined for the fluffiest results.
Consider using fresh cranberries if they are in season; they provide a brighter flavor compared to frozen. If using frozen, don’t thaw them before use, as this can lead to excess moisture in your filling.
Chilling your frosting for about 15 minutes before spreading can make it easier to work with, especially in warmer kitchens. Additionally, leveling the cooled cake layers ensures they stack nicely and maintain an even appearance.
variation
You can easily customize the Chocolate Cranberry Christmas Cake to fit your taste. If you want to switch things up, consider using a white chocolate ganache instead of the mascarpone frosting for a sweeter, creamier texture.
Another variation could involve adding nuts like walnuts or pecans for a crunchy texture. You can fold chocolate chips or a mix of your favorite nuts into the batter for an exciting twist.
For a more intense flavor, experiment with different flavor extracts in the frosting or cake batter. Almond or mint extracts can add a unique touch to the overall taste profile of the cake.
best time to make Chocolate Cranberry Christmas Cake
The best time to make the Chocolate Cranberry Christmas Cake is during the holiday season when cranberries are in abundance and you’re most likely hosting gatherings with family and friends. This cake is perfect for holiday parties, Christmas dinners, or any festive celebration.
Making this cake a day in advance is beneficial, as it allows the flavors to meld beautifully. Plus, the cake stays moist and delicious overnight, making it even better when served the next day.
However, if you need a sweet treat any time of year, this cake works wonderfully year-round. The chocolate and cranberry combination is versatile enough to be enjoyed anytime, making it a great choice for special occasions or simple family dinners.
common mistakes to avoid
There are a few common mistakes to watch out for when making the Chocolate Cranberry Christmas Cake. One significant issue is not measuring the ingredients accurately; this can lead to a cake that is too dense or doesn’t rise properly.
Another mistake is over-mixing the batter. Stirring too much can incorporate too much air and develop gluten, leading to a tougher texture. Mix just until ingredients are combined for the best results.
Not letting the cake layers cool completely before frosting them can cause the frosting to melt and slide off. Ensure the cakes are at room temperature for a stable and neat finish. Lastly, don’t skip the parchment paper lining; it’s critical for easy removal from the pans.
nutritional notes
While the Chocolate Cranberry Christmas Cake is undeniably a decadent treat, it’s also a delightful balance of flavors and textures. The cake offers a serving of fruit from the cranberries, adding some nutritional value, along with whole ingredients like eggs and milk.
However, due to the sugars and icing, moderation is key. If you’re tracking dietary needs, consider enjoying smaller portions alongside fresh fruit or nuts to balance your dessert intake.
By being mindful of portion sizes and pairing with healthier options, you can enjoy this cake guilt-free during your celebratory moments.
FAQs
Can I make this cake in advance?
Yes, you can make the cake layers in advance and store them in the fridge for a couple of days or freeze them for longer storage. Frosting is best applied just before serving.
Can I use frozen cranberries for the filling?
Yes, you can use frozen cranberries—just don’t thaw them before cooking for the filling. They will work well and still provide a good flavor.
How should I store leftover cake?
Store leftover cake in an airtight container in the fridge for up to 4-5 days. If you want to keep it longer, freeze individual slices wrapped in plastic and foil for up to 3 months.
conclusion
The Chocolate Cranberry Christmas Cake is a festive and delightful dessert that offers a perfect blend of rich chocolate and tart cranberries. With its moist layers and creamy frosting, this cake is sure to be a crowd-pleaser at your holiday gatherings.
By following the steps outlined in this article, you can create a stunning cake that not only looks beautiful but also tastes incredible. Whether it’s for a special occasion or just a cozy night in, this cake is a wonderful treat that captures the essence of the season. So gather your ingredients, roll up your sleeves, and get ready to impress family and friends with this delightful holiday cake!
Chocolate Cranberry Christmas Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by lining with parchment paper and greasing.
- In a large mixing bowl, whisk together the dry ingredients: granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, mix together the wet ingredients: eggs, egg yolks, whole milk, sour cream, vegetable oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring slowly to avoid over-mixing. Add the espresso powder and freshly boiled water; mix until just combined.
- Evenly divide the batter among the prepared pans and bake for 27-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Mix cornstarch with cranberry juice to create a smooth mixture.
- In a saucepan, combine cranberries, water, sugar, and salt and cook over medium heat until the cranberries start to soften.
- Stir in the cornstarch mixture and cook until thickened. Remove from heat and add orange juice and vanilla extract. Let cool.
- Beat butter and mascarpone cheese until smooth. Gradually add confectioner’s sugar, vanilla extract, salt, and whole milk, beating until fluffy.
- In a saucepan, combine sugar and water to make a syrup. Add cranberries and simmer for about 2 minutes.
- Remove cranberries, shake off excess syrup, and roll in sugar until coated. Allow to dry.
- Level the cooled cake layers. Place the first layer on a serving platter, spread with frosting, and add a layer of cranberry filling.
- Repeat with the second layer and place the third layer on top. Cover the entire cake with remaining mascarpone frosting.
- Decorate with sugared cranberries and sprigs of rosemary.
