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Chocolate Cake with Cranberry Buttercream Recipe

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This decadent Chocolate Cake with Cranberry Buttercream combines a moist, rich chocolate cake with a tangy and fresh cranberry buttercream frosting. The cake is made by melting dark chocolate and butter with sugar and water, then mixed with milk, eggs, and dry ingredients. The frosting uses fresh cranberries cooked down and pureed to create a unique, flavorful buttercream that perfectly complements the chocolate layers. Ideal for festive occasions or any time you want a luscious twist on a classic chocolate cake.

Ingredients

Cake

  • 2 cups granulated sugar
  • 4 ounces dark chocolate
  • 1/2 cup unsalted butter
  • 1 cup water
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups all purpose flour
  • 1 cup half and half or whole milk
  • 1 tsp apple cider vinegar
  • 2 large eggs
  • 1 tsp vanilla extract

Cranberry Buttercream

  • 3 cups fresh cranberries
  • 1/3 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 3 cups confectioner's sugar, sifted (more if needed)
  • 1/4 tsp cream of tartar
  • 1/2 cup cranberry puree (from cooked cranberries)

Instructions

  1. Prepare the Pans: Preheat the oven to 375°F (190°C) and butter and flour two 9-inch nonstick cake pans. Place a round of parchment paper on the bottom of each pan for easier removal.
  2. Melt Chocolate Mixture: In a medium to large saucepan, combine granulated sugar, dark chocolate, unsalted butter, and water. Cook over medium heat while stirring until the mixture is melted and smooth. Remove from heat and let cool slightly.
  3. Mix Wet Ingredients: Once the chocolate mixture is slightly cooled, whisk in the milk (half and half or whole), eggs, apple cider vinegar, and vanilla extract until fully combined.
  4. Add Dry Ingredients: Whisk in baking soda, baking powder, and salt. Then slowly add the all-purpose flour, whisking gently to combine. Do not over mix; small lumps are acceptable.
  5. Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. Avoid overbaking.
  6. Cool the Layers: Let the cakes cool in the pans for about 20 minutes, then turn them out onto a wire rack to cool completely before frosting.
  7. Cook Cranberries for Buttercream: In a saucepan over medium heat, combine fresh cranberries, granulated sugar, and a splash of water. Cook for about 5 minutes until the cranberries break down and the mixture thickens into a juicy sauce.
  8. Puree Cranberries: Transfer the cooked cranberry mixture to a high-speed blender or food processor and blend until completely smooth. Chill the puree in the refrigerator.
  9. Make Buttercream: In the bowl of a stand mixer fitted with a balloon whisk attachment, beat the softened unsalted butter, sifted confectioner’s sugar, cream of tartar, and 1/2 cup of the chilled cranberry puree. Beat for about 4 minutes until light and fluffy. Add more confectioner’s sugar if a stiffer consistency is desired.
  10. Frost the Cake: Spread the cranberry buttercream evenly over the cooled cake layers. Once frosted, refrigerate the cake until ready to serve. Keep chilled to maintain frosting texture and freshness.

Notes

  • Ensure the chocolate mixture has cooled slightly before adding eggs to prevent curdling.
  • Do not overmix the batter to keep the cake tender and moist.
  • If you prefer, you can substitute cream instead of half and half or whole milk for a richer cake.
  • Add additional confectioner’s sugar to the buttercream to achieve desired stiffness for piping or spreading.
  • Store the frosted cake in the refrigerator and bring to room temperature before serving for best texture.
  • The cranberry buttercream can be made a day ahead and stored chilled.

Find it online: https://recipethrive.com/chocolate-cake-with-cranberry-buttercream-recipe/