Featuring three layers of chocolate espresso cake, creamy mascarpone buttercream frosting, and a sweet cranberry filling, this Chocolate Cranberry Christmas Cake is a total showstopper! The perfect holiday dessert to wow your guests this year!
Ingredients
For the Espresso Chocolate Cake:
1 and 1/2 cups (298 grams) granulated sugar
1 and 1/2 cups (319 grams) light brown sugar packed
2 and 1/2 cups (300 grams) all-purpose flour
1 and 3/4 cups (149 grams) unsweetened cocoa powder sifted
2 teaspoons (12 grams) baking soda
1 teaspoon (3 grams) baking powder
1 teaspoon (6 grams) salt
3 large eggs at room temperature
2 large egg yolks at room temperature
1 cup (227 grams) whole milk at room temperature
2/3 cup (151 grams) full-fat sour cream at room temperature
3/4 cup (149 grams) vegetable oil
2 teaspoons vanilla extract
2 and 1/2 teaspoons DeLallo espresso powder
1 and 1/2 cups (340 grams) freshly boiled water
For the Cranberry Filling:
2 Tablespoons (16 grams) cornstarch
1 Tablespoons (14 grams) unsweetened cranberry juice
3 cups (298 grams) cranberries fresh or frozen, if using frozen do not thaw
3/4 cup (170 grams) water
1 cup (198 grams) granulated sugar
1/4 teaspoon salt
1 and 1/2 Tablespoons (21 grams) orange juice
1 and 1/2 teaspoons vanilla extract
For the Mascarpone Frosting:
1 and 1/2 cups (340 grams) unsalted butter at room temperature
8 ounces (227 grams) mascarpone cheese at room temperature
5 cups (567 grams) confectioner’s sugar sifted
1/8 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons (28 grams) whole milk at room temperature, more if needed
For the Sugared Cranberries and Rosemary:
1 and 1/2 cups (299 grams) granulated sugar divided
1/2 cup (113 grams) water
1 and 1/2 cups (149 grams) cranberries fresh or frozen, if using frozen do not thaw
8 sprigs fresh rosemary
