What better way to express my fondness for chocolates and celebrate today's day as Chocolate Day by preparing Dark Chocolate Cranberry Cake, for which I have summoned all my baking experience with the hope that you would be tempted to try out this recipe once. Even if any of my reader, bake this cake with cranberry toppings and share your feedback with me, I would be motivated enough to try out newer and more exotic preparations for the months to come. Best part about this cake is that it gives an unique taste of Chocolate and Cranberries, which would be very indulging and you can store it in fridge for days.
Have a memorable Chocolate Day !
3/4 cup Butter, room temperature
1 1/2 cups All purpose flour
1/2 cup Cocoa powder
1 cup Sugar
1 tsp Baking powder
2 tsp Instant Coffee powder -just dissolve with 1/4 cup of hot water
Pinch of Salt
Pre-heat the Oven to 180 Degree Celsius, grease and flour a round pan. Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Keep aside.
Beat the butter and sugar on low speed until light and fluffy. Add vanilla essence, beat on medium speed and add eggs one at a time, beating well after each addition until combined. Beat in coffee liquid slowly, stir well and fold in the dry ingredients. Pour this mixture into the pan and bake for 40-45 minutes until risen and spongy to the touch. Check by inserting a toothpick in the center, it should come out clean. Cool for 20 minutes and then invert onto rack to cool completely.
For Cranberry Sauce please click here
Chocolate Butter cream Icing:
3/4 cup Semisweet Chocolate, chopped
1 cup Icing sugar
4 tbsp Butter
1/4 cup Milk
1 tsp Vanilla essence
Melt the chocolate by double boiler method. Stir once the chocolate starts to melt. Remove from heat and let cool to room temperature. Beat butter and sugar until it is combined well with a hand mixer. Place the melted chocolate, milk, salt, vanilla extract and beat on low speed. Then increase mixer speed to medium-high and beat frosting for about 3-5 minutes or until frosting is of spreading consistency. You chocolate spread is ready.
Assembling The Cake:
Slice the cake horizontally into three parts, apply the cranberry sauce on each layer and frost top with chocolate butter cream icing and sides of cake with a thin layer of frosting.
And pour the remaining cranberry sauce in the middle of the cake to decorate. Freeze for about 30 minutes and serve.