Cranberry Wreath Cake

For the chocolate cake:

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Prepare two 8-inch or 9-inch round cake pans with non-stick spray. Line the bottoms with parchment paper, and spray again with non-stick spray.
2. In a large bowl, whisk together the flour, cocoa, instant espresso, baking soda, and salt. Set aside. In the bowl of a stand mixer fit with the whisk attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 6 minutes. Beat in the eggs one at a time into the mixture until incorporated, scraping down the bowl as necessary. Beat in the vanilla.
3. With the mixer speed reduced to low, beat in one-third of the flour mixture, then half of the milk. Beat in half of the remaining flour, then the remaining milk. Beat in the remaining flour mixture. Using a rubber spatula, give the batter a final stir to ensure the mixture is thoroughly combined.
4. Divide the batter evenly between both pans, smoothing the tops. Bake until a toothpick inserted in the center of the cake comes out dry with a few crumbs attached, 35 to 40 minutes. Rotate the pans halfway through baking time.
5. Cool the cakes in the pans for 10 minutes. Run a small sharp knife around the inside of each pan to loosen, then flip the cakes onto a wire rack. Peel off the parchment paper then flip the cakes right side up to cool completely, about 1 to 2 hours. Cool the cakes completely before frosting.

To make the buttercream frosting:

1. In a stand mixer fit with the paddle attachment on medium-high speed, cream butter until pale and fluffy, about 3 minutes.
2. Reduce mixer speed to low. Add 4 cups powdered sugar, cream, vanilla, and salt (if using). Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 2 tablespoons at a time.
3. Cover and refrigerate the frosting until assembling the cake.

To make the sugared cranberries:

1. In a large saucepan over medium heat, combine 1 cup sugar and 1 cup water, stirring until the sugar is dissolved, 2 to 3 minutes. Stir in cranberries until well coated.
2. Using a slotted spoon, gently transfer cranberries to a wire rack and allow to dry, at least 1 hour.
3. Place remaining sugar in a medium bowl, and working in small batches, roll cranberries until well coated. Allow to dry, about 1 hour.

To make the rosemary wreath:

1. Using floral wire, tie rosemary end to end, working in the same direction, until long enough to create a 7-inch diameter round wreath, about 22 inches. Using remaining wire, secure end of the final sprig to the first securely.

To assemble the cake:

1. Using a serrated knife, cut tops of cake to level. Place one layer on cake stand or plate. Using an offset spatula, evenly spread layer of buttercream frosting over the top of the cake. Top with remaining cake.
2. Scoop large dollops of remaining buttercream onto sides and top of cake. Using offset spatula, smooth tops and sides. Refrigerate cake 30 minutes to firm frosting.
3. Place prepared rosemary wreath on top of cake. Arrange cranberries around bottom of cake to create border, and arrange remaining cranberries on top of cake as desired.