Here I go layering again.
I guess I just can’t help myself.
Just like I can’t help but add cranberries and cream cheese to a chocolate cake. I mean, who does these things?
At first it didn’t seem like a match made in heaven to me. Rich chocolate cake with tart cranberries? I truly wasn’t sure I was going to like it. But I had visions of a dark fudgy cake, layered with a bright red berry filling. Neither strawberries nor raspberries are in season right now. Pomegranate would make a beautiful filling, but I didn’t want the texture of those tasty little seeds. Cherries seemed like an option; but again, not in season, and maraschinos didn’t really appeal to me in this setting.
Plus, I knew that merely pairing the chocolate with the fruit would require a buffer; a light creamy matchmaker, to passionately woo and inspire the unlikely couple to becoming the best of soul mates.
I started with the old-fashioned boiled water chocolate cake that all our grandmas used. It’s rich, moist, dark–’nuff said. Just be sure to line the bottom of the pans with parchment paper. I didn’t the first time, and even tho I greased/floured the heck out of them, a good chunk of cake remained in the pan. Shucks, but it made for great snackin’ though!
The cranberry filling had to be intensely fruity, not too sweet, with a strong influence of spice. I just love cooking cranberries and listening to them “pop” as they cook. Oh, and I had never sugared cranberries before. It’s a super simple (as in “simple syrup”) process that makes gorgeous results!
The cream cheese layer had to be mousse-like and kissed with vanilla. Just be sure to mix the gelatin thoroughly, because you don’t want the mess like I had in my freezer when I made my Gingerbread Mountain a couple of weeks ago!
And thanks again to the kind folks of Southside Christian Church for being my guinea pigs at the Christmas potluck last Sunday! I came home with a clean platter, so it must have been a hit.
- 1⅓ cups all-purpose flour
- 1⅓ cups granulated sugar
- ½ cup unsweetened cocoa (I use special dark)
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ⅔ cup milk
- 1 egg
- ¾ teaspoon vanilla
- ⅔ cup boiling water
- 1 cup water
- 1 cup + 1 teaspoon sugar, divided
- 4 cups (1 12-ounce package) cranberries
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ⅛ teaspoon ground cloves
- 1½ teaspoons grated orange zest
- For the cake, preheat oven to 350˚F. Butter (or spray with nonstick cooking spray) 2 (9-inch) round cake pans, and line bottom with parchment paper. Sift together flour, 1⅓ cups sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add oil, milk, egg and ¾ teaspoon vanilla and stir to combine. Stir in ⅔ cup boiling water. Do not over mix. If you have 3 cake pans, put ⅓ of the batter into each pan and bake 20-25 minutes, or until a toothpick inserted in the cake comes out clean. OR, measure 1 cup of the batter and pour into one cake pan. Pour the remaining batter into the other pan. Bake at 350˚F for 20-25minutes. Remove the smaller layer from the oven. Bake remaining layer for another 30-35 minutes. Cool all layers on a wire rack in the pans.
- Remove ¼ cup cranberries from the bag and set aside. Bring 1 cup water and 1 cup sugar to a simmer in a medium saucepan. Submerge reserved ¼ cup cranberries in the liquid and refrigerate for 8 hours or overnight. Remove cranberries with a slotted spoon. Transfer to a wire rack to dry for one hour. Make sure the cranberries are not touching, so that clumps of sugar don't appear. Place 1 teaspoon sugar in a shallow dish. Roll the cranberries in the sugar to coat. Then dry for another hour. Set aside for garnish
- Add the rest of the cranberries, cinnamon, cardamom and cloves to the water/sugar mixture and bring to a boil. Stirring occasionally, cook until mixture starts to thicken, about 10-15 minutes. Remove from heat, stir in orange zest and set aside to cool. Mixture will thicken more as it cools.
- Soften the gelatin in ¼ cup cold water for about 5 minutes in a microwave-safe dish. In a medium chilled bowl, whip cream until soft peaks form. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla and continue to whip until stiff peaks form (If you want some tips on whipping cream, watch my episode of How to Make Fresh Whipped Cream.). In a small bowl, cream together cream cheese and remaining 1 cup powdered sugar. Microwave gelatin until it dissolves and starts to bubble around the edges, around 30 seconds. Stir ½ of the dissolved gelatin into the cream cheese mixture and combine well. Stir the other ½ of the gelatin into the cranberry mixture and combine well. Make sure you integrate the gelatin thoroughly or you will have chunks of gelatin in your fillings! Fold ½ of the whipped cream into the cream cheese mixture and save the rest for garnish. Put both fillings into the fridge for 1 hour.
- To assemble, place the smaller layer of cake on a cake plate (if you used 2 cake pans). Place the cranberry mixture over the cake. Cut the larger layer in half horizontally. Place the bottom half of the cake layer on top of the cranberries. Spread cream cheese filling over 2nd cake layer. Place remaining cake layer on top. Cover and refrigerate for a few hours or overnight. Top with whipped cream garnish and sugared cranberries. Refrigerate any leftover cake.
Watch video here:
Can’t see video? Watch it here: Spiced Cranberry Chocolate Cake
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Oh my gosh this recipe looks divine. Thanks for sharing and I am pinning this.
So decadent. I love cake and love to make cake, but I am not so great when it comes to frosting them.
Thanks for sharing on Foodie Friends Friday. Don’t forget to grab our button.
Your co-host from Nosh My Way,
Marlene
What a combination of flavors! Just fantastic!
Also, if you’re interested I have a great giveaway for bakers on my blog now: http://foodforthefresh.blogspot.com/2012/12/winter-giveaway-enter-now-up-1219.html
How perfect for the holidays! Thanks for sharing at Church Supper. Have a blessed week, Merry Christmas and Happy New Year~
This is a great recipe for the holidays. I love “kissed with vanilla”. Thank you for sharing.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/bakin-up-chocolate-sandwich-christmas-cookies
That looks and sounds awesome! I am going to have to make this for my daughter, she loves cranberries!
I would love for you to share it at my SHOW-licious Craft Showcase party!
http://sew-licious.blogspot.com/2012/12/show-licious-craft-showcase-12.html
Happy Holidays!
Marti
Thanks for the invite Marti, I just linked up!
WOW! This looks amazing! I had to pin it to my cranberry board. I’d love you to come link up at my Pin Me Linky Party.
Thanks for the invite–I just linked up!
You were the last link so not a lot of people saw it, but I am so glad you linked up. I am enjoying seeing this at many linky parties!
That cake looks so delicious! Great job. Come and visit us this week. We are having a terrific giveaway from a talented Southern writer.
This is an amazing cake!
It looks and sounds heavenly
Mmmm. That looks wonderful!
This looks so yummy! I’d love it if you’d link it up with me here! http://michellesfavoritethings.blogspot.com/p/tuesdays-tasting-party.html
This cake looks delicious. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2012/12/6-crafts-and-recipes-and-wednesdays.html
Debi @ Adorned From Above
what?! this looks super scrummy! Thanks for sharing at Foodtastic Friday!
Hi Sherry,
What a beautiful Chocolate Cake. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
Come Back Soon!
Miz Helen
Thanks so much for sharing at Wednesday’s Adorned From Above Blog Hop!
Debi @ Adorned From Above
Angie @ God’s Growing garden
What a tasty looking cake! I love the cranberry filling! Thanks for sharing on Foodie Friends Friday!
Sherry,
You make the most amazing looking cakes! I want to dig right in. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend.
Michelle
Yum! I made a recipe similar to this today…yours inspired me! Thank you for sharing it at SHOW-licious Craft Showcase!
I hope you have a wonderful holiday! 🙂
Marti
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a very Happy New Year!
Come Back Soon.
Miz Helen
Thank you so much, Miz Helen. I am thrilled to be featured this week. Have a Happy New Year!
This cake sounds wonderful! Thank you for sharing at All my Bloggy Friends. Wishing you a Happy New Year!