Cranberry Black Forest Cake

Ingredients

• 500 mL (2 cups) pastry flour
• 375 mL (1 ½ cup) cocoa
• 20 mL (4 tsp.) baking powder
• 7 mL (1½ tsp.) baking soda
• 250 mL (1 cup) butt ermilk
• 250 mL (1 cup) 15% cream
• 375 mL (1½ cups) butter at room temperature
• 175 mL (¾ cup) sugar
• 5 mL (1 tsp.) vanilla extract
• 6 eggs
• 375 mL (1½ cups) fine, semi-sweet dark chocolate, melted
• 500 mL (2 cups) fresh or frozen cranberries
• 60 mL (¼ cup) water
• 500 mL (2 cups) 35% cream
• 75 mL (1⁄3 cup) icing sugar
• Dark chocolate shavings and cranberries (garnish)

Preparation

1. Preheat oven to 190°C (375°F). Butter two baking pans 22 cm (9 in.) in diameter. In a bowl, combine flour, cocoa, baking powder and baking soda. Set aside. In another bowl, combine buttermilk and cream. Set aside.
2. In a large bowl, beat butter with 250ml (1 cup) of sugar. Add vanilla extract, eggs one by one and chocolate melted in the top of a double boiler. Beat again. Fold dry mixture with liquid mixture, alternating as follows: one-third dry ingredients, one-half liquid ingredients, one-third dry ingredients, one-half liquid ingredients and one-third dry ingredients.
3. Pour equal amounts of resulting batter into the 2 baking pans and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Let cool and remove from pans. Cut cakes in half horizontally.
4. Heat water, cranberries and remaining sugar in a saucepan until simmering. Whip cream and icing sugar in a bowl. Spread first cake layer with one-third of syrup and cranberry mixture and cover with one-fifth of whipped cream mixture.
5. Place a second cake layer on top and repeat, finishing with a layer of whipped cream on top and sides of cake. Garnish with cranberries and dark chocolate chips.