Black Forest Cake with Cranberry

Cranberry and chocolate make a wonderful combination in this holiday take on a classic German cake.

6 oz dark baking chocolate, melted (175 g)
1¾ cups cake and pastry flour (425 mL)
1¼ cups cocoa powder (300 mL)
2½ tsp. baking powder (12 mL)
1½ tsp. baking soda (7 mL)
pinch kosher or sea salt
1½ cups unsalted butter, at room temperature (375 mL)
3½ cups sugar, divided (875 mL)
6 eggs
2 tsp. pure vanilla extract (10 mL)
1 cup buttermilk (250 mL)
1 cup 18% table cream (250 mL)
4 cups fresh or frozen cranberries (1 L or 550 g)
2 cups 35% whipping cream (500 mL)
1/3 cup icing sugar (75 mL)

Preheat oven to 350°F (180°C). Grease two 9" (23 cm) round baking pans, line bottoms with parchment paper.

Melt chocolate in double-boiler. Set aside to cool.

In bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, combine buttermilk and 18% cream. Set aside.

In large bowl, using hand-mixer, beat butter until fluffy. Gradually beat in 1¾ cups (425 mL) sugar, then the eggs one by one. Beat in vanilla and melted chocolate. In one-third portions, beat the dry ingredients into butter mixture, alternating with buttermilk mixture, and finishing with dry ingredients. Scrape down sides of bowl as needed.

Divide batter between the 2 cake pans, spreading batter evenly. Bake approx. 40 min, or until cake springs back when lightly pressed and toothpick inserted into centre comes out clean. Cool completely.

Meanwhile, make cranberry filling by combining cranberries, ½ cup (125 mL) water and remaining 1¾ cup (425 mL) sugar in saucepan. Cover and bring to boil. Cook, stirring occasionally, until cranberries pop and mixture thickens (for 2 cups/500 mL filling). Set aside to cool completely.

Remove cakes from pans and discard parchment. Trim edges, if required, to straighten sides. Cut cakes in half horizontally. In large bowl, whip 35% cream and icing sugar. Place first cake layer onto serving plate, spread with 1/3 cranberry filling then approx. 1/5 whipped cream mixture. Repeat with second and third cake layers. Place fourth cake layer on top and spread with thicker layer of remaining whipped cream. Garnish with chocolate shavings.

Makes 16 servings.