I love finding new versions of old favorites. If you are fan of the Black Forest Cake you will love this Cranberry Christmas Cake. With this festive cake we are filling the cake with sweet yet tangy candied cranberries. It starts with a chocolate genoise, that is filled chocolate whipped cream and the candied cranberries.
This is a great cake to serve to your guests this holiday season.
Ingredients:
Candied Cranberries:
2 cups (220 grams) fresh cranberries, washed
1 1/4 cups (250 grams) granulated white sugar
3/4 cup (180 ml/grams) water
Chocolate Genoise Recipe:
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon (1 gram) salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon (4 grams) pure vanilla extract
Soaking Syrup:
1/3 cup (80 ml/grams) drained cranberry syrup
2 tablespoons Kirsch (cherry brandy)
Chocolate Filling:
5 ounces (150 grams) semisweet or bittersweet chocolate, coarsely chopped
3/4 cup (180 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)
Stabilized Whipped Cream Frosting:
1/4 cup (60 ml/grams) cold water
1 – 1/4 ounce (7 gram) package of unflavored gelatin (scant tablespoon) (can substitute with 10 grams of gold sheet gelatin)
1/3 cup (80 ml/grams) drained cranberry syrup
2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)
1/4 cup (30 grams) confectioners sugar (powdered or icing), sifted (or to taste)
1 teaspoon (4 grams) pure vanilla extract
food coloring (optional)
