We’re pulling out all stops this festive season with a recipe for a 3-tier Chocolate Cranberry Cake! This recipe may seem intimidating at first glance, but we’ll walk you through step-by-step to bake your own at home. Trust us when we say that you won’t regret baking this sweet treat.
● 250g Sugar
● 1g Salt
● 170g Softened Unsalted Butter
● 15g Emulsifier
● 200g Whole Eggs (Approx.4)
● 70g Cocoa Powder
● 4g Baking Soda
● 200g Le 5 Stagioni Classica Flour (Our secret ingredient!)
● 250g Hot Water
● 2g Coffee Powder
● 2g Chocolate Emulco
● 2g Vanilla Essence
1. Prepare the syrup and leave it to cool. Preheat oven to 170°C.
2. Measure and weigh all the ingredients from Part A and place into a stand mixer bowl. Mix with a flat attachment whisk on medium speed until the mixture is homogenous and aerated.
3. Turn the mixer down to a low speed and mix in the eggs, one at a time. Scrape down the sides of the bowl occasionally.
4. Alternate between adding Part B ingredients and syrup into the egg and butter mixture. Always scrape down the bowl after adding in dry ingredients.
5. Divide the batter equally into 3 5-inch cake tins and bake for 20 minutes, or until a thin knife inserted into the center comes out clean.
200g Fresh Cranberries
6g Gelatin + 30g Water (bloomed)
1. Wash the cranberries and place them in a sauce pan with the sugar and water, leaving out the gelatin mixture.
2. Bring the mixture to a boil. Once boiling, bring it down to a simmer until the cranberries pop and the mixture thickens, for about 10 to 15 minutes.
3. Mix in the gelatin mixture and leave it to cool.
300g Salted Butter, softened
250g Icing Sugar, sifted
50g Cocoa Powder, sifted
1. In a stand mixer with a paddle attachment, beat the butter until lump free.
2. Slowly add in the icing sugar and cocoa powder while on low speed.
3. Increase the speed of the mixer to a medium speed and mix until the batter is lighter in colour and aerated.
4. Scrape down the sides of the bowl and mix on low speed for another 5 minutes to remove the air bubbles present in the buttercream.
1.Trim the edges of the cake layers.
2. Pipe a rim of Chocolate Buttercream around the edge and fill the center with Cranberry Compote.
3. Repeat Step 2 for another cake layer.
4. Crumb coat the cake with buttercream and refridgerate.
5. Frost the cake with another layer of buttercream and create patterns with a palette knife as desired.
6. Pipe some more buttercream on the top of the cake and decorate! (Tip: Decorate with rosemary sprigs, edible bronze powder, fresh cranberries and a slice of orange for a pop of colour!) Chill for 1 hour or until ready to serve.