Chocolate Cake with Cranberry Buttercream
User Reviews
4.8
Chocolate Cake with Cranberry Buttercream
Description
The cake layers are created by melting sugar, dark chocolate, butter, and water together to form a smooth base. Once cooled slightly, milk, eggs, apple cider vinegar, and vanilla are incorporated along with leavening agents and flour, mixed gently to retain small lumps without overmixing. The batter bakes into two 9-inch pans until a toothpick comes out clean, resulting in soft, moist layers with deep chocolate flavor.
The buttercream is made by cooking fresh cranberries with sugar to create a puree, then blended into a butter and sifted confectioners sugar mixture with cream of tartar for stability. The resulting frosting is smooth with a tart cranberry note that complements the chocolate cake's richness. The cake is assembled by layering and frosting after the cake cools fully.
This dessert offers a seasonal twist with fresh fruit elements amidst classic chocolate, suited for celebrations or special occasions. The baking and cooling steps ensure proper texture and handling for a clean finish.
Ingredients
cake
- 2 cups granulated sugar
- 4 ounces dark chocolate
- 1/2 cup butter unsalted
- 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 egg
- 1 tsp vanilla extract
cranberry puree
- 3 cups cranberries fresh
- 1/3 cup granulated sugar
buttercream
- 1 cup butter unsalted, softened
- 3 cups confectioners sugar sifted, more if needed
- 1/4 tsp cream of tartar
- 1/2 cup cranberry puree directions below; not all needed
Instructions
- Preheat the oven to 375F Butter and flour two 9-inch nonstick cake pans. I like to put a round of parchment paper on the bottom of each one.
- Put the sugar, chocolate, butter, and the water in a medium to large saucepan and cook, stirring, over medium heat until it all melts together smoothly. Set aside to cool for a few minutes.
- When the mixture has cooled slightly, whisk in the milk, eggs, vinegar, and vanilla.
- Whisk in the baking soda, powder, and salt. Then slowly whisk in the flour, making sure not to over mix...small lumps are fine.
- Pour the batter evenly into the two pans and bake for about 25-30 minutes, or just until done in the middle and a toothpick comes out without wet batter on it. Be careful not to over bake these cakes.
- Let cool for about 20 minutes, then turn the layers out onto a rack to cool completely before frosting.
for the buttercream
- Cook cranberries, sugar, and a splash of water in a saucepan on medium heat until the cranberries break down and into a thick, juicy mixture. This will only take about 5 minutes.
- Puree the cranberries in a high speed blender, preferably, or a food processor until perfectly smooth. Chill.
- Put the soft butter, sifted sugar, cream of tartar, and 1/2 cup of the cranberry puree (you will not need it all) into the bowl of a stand mixer fitted with the balloon attachment. Beat, scraping down the sides often, for about 4 minutes, until light and fluffy. Add more sifted sugar if you want a stiffer buttercream.
- Frost the cake, and then refrigerate until ready to serve. Keep chilled.
Notes
- This recipe is adapted from Food52, ensuring well-tested proportions and technique.
- Use fresh cranberry puree to introduce natural tartness and brighten the buttercream flavor.
- Do not overbake the cake layers to maintain moistness; test doneness with a toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 403mg | 17% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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