Cranberry Black Forest Cake

Ingredients Cranberry Black Forest Cake

Prep time : 45 minutes Cook time : 50 minutes Yields 16 to 20 servings

500 ml (2 cups) pastry flour
175 ml (3/4 cup) cocoa
20 ml (4 tsp.) baking powder
7 ml (1 tsp) baking soda
250 ml (1cup) buttermilk
250 ml (1 cup) 15% cream
375 ml (1 cups) butter at room temperature
175 ml (1 tsp.) vanilla extract
6 eggs
375 ml (1 cups) fine, semi-sweet dark chocolate, melted
500 ml (2 cups) fresh or frozen cranberries or cherries
60 ml (1/4 cup water)
500 ml (2 cups) 35% cream
75 ml(1/3 cup ) icing sugar
Dark chocolate shavings and cranberries (garnish)

Preheat oven to 190:C ( 375:F).Butter two baking pans 22cm (9in) in diameter. In a bowl combine flour, cocoa, baking powder and baking soda. Set aside.

In another bowl combine buttermilk and cream. Set aside.

In a large bowl beat butter with sugar. Add vanilla extract, eggs one by one and chocolate melted in the top of a double boiler. Beat again.

Fold dry mixture with liquid mixture, alternating as follows: one third dry ingredients, one half liquid ingredients, one third dry ingredients, one half liquid ingredients and one-third dry ingredients. Pour equal amounts of resulting batter into the 2 baking pans and bake for 40 to 50 minutes or until inserted toothpick comes out clean. Let cool and remove from pans. Cut cakes in half horizontally.

Variations for Black Forest Cake : You can replace the cranberry with cherry sauce or fresh cherry.

Syrup : Heat water, cranberries and remaining sugar in a sauce pan until simmering. Cream: Whip cream and icing sugar in a bowl.

Spread first cake layer with one third of syrup and cranberry mixture and cover with one-fifth of whipped cream mixture. Place a second cake layer on top and repeat, finishing with a layer of whipped cream on top and side caked. Garnish with cranberries and dark chocolate chips

This recipe is from an IGA Happy Holiday Dinning

For more Black Forest Cake recipes click here.