Holiday traditions run strong in our family. We have the favorites that we cling to each year and we always enjoy adding new traditions to our list. One dessert that surfaces each holiday is Cranberry Chocolate Cake. Now don’t panic when you see the picture. There is no additional fruit inside the moist, luscious cake. The cranberries on top are glazed and glistening with sugar, so no worries, if you prefer no fruit with your chocolate they can easily be “gifted” to someone else at the table.
This cake says Christmas in so many ways. It makes a wonderful gift to neighbors and friends and while it might look complicated, it is really very easy to assemble for your holiday gatherings. I keep layers of chocolate cake in the freezer this time of year and can simply pull them out quickly for this dessert.
Consider adding this to your holiday menu and most of all from our family to yours, Merry Christmas!
Cranberry Chocolate Christmas Cake
2 (8 inch) rounds chocolate cake, baked*
1 package (12 ounces) fresh cranberries, about 3 cups
1/2 cup granulated sugar
1/2 cup butter, softened
1/3 cup unsweetened cocoa
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons strong coffee, at room temperature
3/4 cup coarsely chopped pecans, toasted
For easier assemble, consider wrapping the cake layers with plastic wrap and freeze overnight.
Preheat oven to 350ºF. Line a baking sheet with aluminum foil. Mound cranberries in the center of the baking sheet. Sprinkle with sugar and stir to coat evenly. Shake baking sheet gently to distribute the cranberries evenly across the pan. Bake for 15 minutes, stirring after every 5 minutes. Set on a rack to cool completely.
To make the frosting, place the butter in a large mixing bowl. Using an electric mixer, beat butter at medium high speed until butter is fluffy. Add the cocoa, powdered sugar, vanilla and coffee. Beat until smooth and blended. Frosting should be a nice spreading consistency.
To assemble the cake, place the first layer on the plate and frost the top. Place the second layer on top of the first layer and frost the top and sides. Mound the cranberries in the center on top of the cake and gently move to the outer sides. Press pecans into the sides of the cake.
*Use your favorite chocolate cake recipe, either from scratch or a box mix.
If you want the presentation to be a bit more decorative, you can pipe the chocolate frosting around the top first and then carefully add the cranberries. If you want to pipe the frosting, you will need to double the frosting recipe.
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