Chocolate Cranberry Christmas Cake (Print-Friendly Format)

Chocolate espresso layers, tangy cranberry filling, and mascarpone frosting create a stunning festive treat.

# Ingredients You’ll Need:

→ Espresso Chocolate Cake

01 - 298 grams granulated sugar
02 - 319 grams light brown sugar, packed
03 - 300 grams all-purpose flour
04 - 149 grams unsweetened cocoa powder, sifted
05 - 12 grams baking soda
06 - 3 grams baking powder
07 - 6 grams salt
08 - 3 large eggs, room temperature
09 - 2 large egg yolks, room temperature
10 - 227 grams whole milk, room temperature
11 - 151 grams full-fat sour cream, room temperature
12 - 149 grams vegetable oil
13 - 2 teaspoons vanilla extract
14 - 2.5 teaspoons instant espresso powder
15 - 340 grams freshly boiled water

→ Cranberry Filling

16 - 16 grams cornstarch
17 - 14 grams unsweetened cranberry juice
18 - 298 grams cranberries, fresh or frozen (do not thaw if frozen)
19 - 170 grams water
20 - 198 grams granulated sugar
21 - 0.25 teaspoon salt
22 - 21 grams orange juice
23 - 1.5 teaspoons vanilla extract

→ Mascarpone Frosting

24 - 340 grams unsalted butter, room temperature
25 - 227 grams mascarpone cheese, room temperature
26 - 567 grams confectioners' sugar, sifted
27 - 0.125 teaspoon salt
28 - 1 teaspoon vanilla extract
29 - 28 grams whole milk, room temperature (plus more as needed)

→ Sugared Cranberries and Rosemary

30 - 299 grams granulated sugar, divided
31 - 113 grams water
32 - 149 grams cranberries, fresh or frozen (do not thaw if frozen)
33 - 8 sprigs fresh rosemary

# How to Make It:

01 - Preheat oven to 175°C. Cut out three 23 cm parchment paper rounds for the bases of your cake pans. Generously spray sides and bases of each pan with nonstick spray and line with parchment. Spray parchment lightly as well to ensure easy release.
02 - In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until thoroughly blended and free of lumps.
03 - In a separate bowl, combine eggs, egg yolks, whole milk, sour cream, vegetable oil, and vanilla extract. Whisk until fully incorporated.
04 - Gently fold wet ingredients into the dry mixture using a rubber spatula, mixing until just combined. Avoid over-mixing to ensure a tender crumb.
05 - Dissolve espresso powder in freshly boiled water, let stand for 30 seconds, then whisk to combine. Fold the espresso mixture into cake batter until evenly incorporated. Batter will be fluid.
06 - Portion batter evenly among prepared pans (approximately 725 grams per pan). Bake at 175°C on the middle oven rack for 27–30 minutes, or until a toothpick inserted in the center emerges clean or with moist crumbs.
07 - Allow cakes to cool in their pans for 10 minutes. Transfer layers to wire racks and cool completely before assembling.
08 - Whisk cornstarch with cranberry juice in a small bowl to create a slurry. In a saucepan over medium heat, combine cranberries, water, granulated sugar, and salt. Simmer 5 minutes, stirring occasionally, until sugar dissolves. Continue simmering another 5 minutes, until cranberries soften and burst.
09 - Blend cornstarch slurry into simmering cranberries, stirring constantly for 4–5 minutes until thickened. Remove from heat and stir in orange juice and vanilla extract. Transfer to a bowl and cool completely.
10 - Beat butter and mascarpone cheese on medium speed with paddle attachment until smooth. Gradually add sifted confectioners' sugar on low speed, mixing well between additions. Add salt, vanilla, and milk. Beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust consistency with extra milk if needed.
11 - In a saucepan, bring 113 grams water and 100 grams of the granulated sugar to a boil, stirring until sugar dissolves. Add cranberries, return to a boil, then reduce to a simmer for 1 minute. With a slotted spoon, transfer cranberries to a wire rack.
12 - Add rosemary sprigs to the syrup, simmer for 1 minute, then transfer to the wire rack. Allow cranberries and rosemary to cool for 10 minutes until slightly tacky.
13 - Roll tacky cranberries and rosemary in remaining granulated sugar in a shallow dish to coat thoroughly. Arrange on rack and dry at room temperature for 2 hours before use.
14 - With a serrated knife, trim cake tops for even layers. Place one layer on a cake stand, spread a 0.6 cm layer of frosting, and top with half of the cranberry filling. Repeat with the second layer. Place third layer on top, then frost top and sides with remaining frosting in a semi-naked style.
15 - Garnish cake with sugared cranberries and rosemary. Let sit for at least 1 hour at room temperature before slicing and serving for best texture.

# Extra Tips:

01 - To ensure clean cake slices, wipe the knife between cuts and allow the cake to reach room temperature before serving.

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