Delicious Chocolate Cranberry Cake

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.

20 hr
Prep time
1 min
Bake time
pax
SERVING SIZE

Ingredients

Part A

●        250g Sugar

●        1g Salt

●        170g Softened Unsalted Butter

●        15g Emulsifier

●        200g  Whole Eggs (Approx.4)

Part B (Sifted together)

●        70g Cocoa Powder

●        4g Baking Soda

●        200g Le 5 Stagioni Classica Flour (Our secret ingredient!)

Part C (Syrup)

●        250g Hot Water

●        2g Coffee Powder

●        2g Chocolate Emulco

●        2g Vanilla Essence

Directions #1 : Preparation

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.

Directions #2 : Cranberry Compote

Ingredients
200g Fresh Cranberries
100g Sugar
70g Sugar
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.

Directions #3 : American Chocolate Buttercream

Ingredients
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.

Directions #4 : Cake Assembly

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.

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