Christmas Chocolate Ganache Cake with Cranberries

Christmas is a time for gatherings, laughter, and of course, indulgent treats! If you’re looking to impress your family and friends this year, look no further than this Christmas Chocolate Ganache Cake with Cranberries. Imagine sinking your fork into layers of rich chocolate cake, topped with a luxurious ganache and a burst of tart cranberries. It’s the perfect blend of flavors to get everyone in the holiday spirit.

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Cooking this festive cake doesn’t just fill your home with delightful aromas; it creates warm memories. Whether it’s a family dinner or a cozy get-together, this cake brings elegance to the table and smiles to faces. Let’s embark on this delicious journey together, ensuring that your holidays are as sweet as the treats you’ll serve!

Why This Recipe Works

First and foremost, the magic of this recipe lies in the pairing of rich chocolate and tart cranberries. While the chocolate provides a velvety sweetness, the cranberries add a refreshing zing that keeps everything balanced perfectly. You won’t just get a simple chocolate cake; you’ll get a nuanced dessert that keeps your tastebuds engaged.

Additionally, the whipped ganache adds an element of luxury. Its smooth, airy texture is a heavenly complement to the cake layers, enhancing every bite. And, let’s not forget about the sugared cranberries. They’re not just beautiful but provide a delightful pop of flavor that elevates the entire dessert experience.

Why You’ll Love This Christmas Chocolate Ganache Cake with Cranberries

There are several reasons this cake will capture your heart! First, it’s perfect for holiday gatherings. Everyone will admire it, and with each slice, it sparks joy. The stunning presentation creates festive cheer on any dessert table, making it a true centerpiece.

Moreover, this cake lets you enjoy seasonal cranberries in a comforting dessert. Their tartness lends a unique twist that’s delightfully unexpected. Every bite blends holiday nostalgia with modern flair, making it a sure hit among family and friends.

Ingredients

To create this festive delight, gather the following ingredients:

For Sugared Cranberries:

• 1/2 cup fresh cranberries
• 1/4 cup water
• 1/2 cup granulated sugar, divided

For the Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract

For Cranberry Compote:

• 2 1/2 cups cranberries, fresh or frozen
• 1/2 cup granulated sugar
• 2 tbsp water
• 4 tbsp Port

For Whipped Ganache:

• 16 oz dark chocolate, chopped
• 2 cups heavy cream

Preparing Sugared Cranberries

Combine Sugar and Water

To get started, grab a small saucepan. Add 1/4 cup sugar and 1/4 cup water, then heat over medium. Stir until the sugar dissolves. Just watch closely; you want it to dissolve, not boil.

Coat and Dry Cranberries

Next, drop in the cranberries and give the pan a gentle shake. This coats them beautifully. After a minute, use a slotted spoon to remove the cranberries and place them on a wire rack. Let them dry for an hour; this step enhances their texture.

Sugar the Cranberries

Once dry, toss the cranberries with the remaining 1/4 cup sugar. This adds a lovely sweetness and a glistening finish.

Baking the Cake

Oven Preparation

Now, let’s prepare the oven. Preheat it to 350°F (180°C). While waiting, butter and line three 8-inch cake pans with parchment paper. This will make it easy to remove the cakes later.

Mix Dry Ingredients

In a large mixing bowl, whisk together all the dry ingredients: flour, cocoa powder, 2 cups sugar, baking powder, baking soda, and salt. Ensure they’re well combined; this builds the cake’s foundation.

Combine Wet Ingredients

In another bowl, whisk together your eggs, milk, oil, and vanilla extract until smooth. This mixture is going to add delicious moisture to your cake.

Combine and Bake

Pour the wet ingredients into the dry ones, stirring until everything is fully incorporated. It should look deliciously thick! Now, divide this batter evenly among the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making Cranberry Compote

Cook the Ingredients

In a small saucepan, combine 2 1/2 cups of cranberries, 1/2 cup sugar, 2 tbsp water, and the Port. Cook over low heat for about 10 minutes. Stir occasionally until it thickens; it should be nice and syrupy.

Blend the Compote

After cooking, let it cool slightly. Depending on your preference, blend until smooth or leave it a bit chunky for added texture. Either way, it’s going to taste amazing!

Creating Whipped Ganache

Heat the Cream

In a small saucepan, heat 2 cups of heavy cream until it’s just about to boil. This is crucial for melding with the chocolate.

Combine with Chocolate

Next, pour the hot cream over the chopped 16 oz chocolate. Cover the bowl and let it sit for 1-2 minutes. This allows the chocolate to soften perfectly.

Whip the Ganache

Using a whisk or an electric mixer, whisk the mixture until it’s smooth. Allow it to cool slightly and then whip it until it’s light and fluffy. This step makes it so dreamy!

Assembling the Cake

Layer the Cake

Now it’s assembly time. Pipe a border of whipped ganache around each cake layer, creating a perfect little reservoir. Fill this deliciousness with your cranberry compote. Stack the layers and give the top and sides a thin layer of ganache, smoothing it out.

Decorate

Chill your cake in the fridge for about 15 minutes. This will set the ganache. After that, pipe additional decorations with any leftover ganache, and finally, top with those beautiful sugared cranberries.

Serving Suggestions

When it’s time to serve, slice the cake and consider adding a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. Also, pairing it with a glass of dessert wine will elevate the experience even further.

Tips for Success

To ensure you nail this recipe, make sure your ganache cools thoroughly before whipping. It’s essential for achieving the right consistency. Also, letting the cake reach room temperature before serving enhances the flavors beautifully.

Variations

If you’d like to experiment, try substituting cranberries with other berries like raspberries or strawberries for a different flavor profile. You can also use a gluten-free flour blend for a gluten-free option, ensuring everyone can enjoy this festive treat.

FAQs

1. Can I make this cake ahead of time?

2. Absolutely! You can bake the layers in advance and store them in the refrigerator.

3. How should I store leftover cake?

4. Keep it in an airtight container in the refrigerator for up to 4 days.

5. Can I freeze the cake?

6. Yes! The layers can be frozen. Just wrap them tightly and store for up to 3 months.

7. What type of dark chocolate is best?

8. Aim for high-quality dark chocolate with at least 60% cocoa for the best ganache.

9. How can I make the cake more festive?

10. Adding edible glitter or fun holiday-themed sprinkles on top adds a festive touch.

This Christmas Chocolate Ganache Cake with Cranberries is sure to become a favorite tradition. With its deep chocolate flavor, complemented by the tartness of cranberries, it brings a festive spirit to any gathering. Not only does it look stunning, but it also delivers a rich, indulgent experience that will leave everyone wanting seconds! Enjoy baking and sharing this wonderful holiday dessert!

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