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Ingredients
Scale
- 1/2 cup fresh cranberries
- 1/4 cup water
- 1/2 cup granulated sugar, divided
- 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
- 2 1/2 cups cranberries, fresh or frozen
- 1/2 cup granulated sugar
- 2 tbsp water
- 4 tbsp Port
- 16 oz dark chocolate, chopped
- 2 cups heavy cream
Instructions
- Prepare sugared cranberries by combining sugar and water, coating cranberries, drying them, and tossing with sugar.
- Preheat the oven to 350°F (180°C) and prepare cake pans.
- Mix dry and wet ingredients separately before combining.
- Divide batter among pans and bake for about 25 minutes.
- Prepare cranberry compote by cooking cranberries, sugar, water, and Port, then blend to desired consistency.
- Heat cream and combine with chopped chocolate to make whipped ganache, then whip until fluffy.
- Assemble the cake by layering ganache and cranberry compote, then decorate.
- Chill the cake and serve with additional toppings.
Notes
For best results, allow ganache to cool fully before whipping.
Serve at room temperature for enhanced flavors.
For a different twist, substitute cranberries with other berries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 70