Image may be NSFW.
Clik here to view.
I have been enjoying the holidays immensely. So much so that I’m avoiding my bathroom scale. I’ve eaten me way through the best of Christmas and will continue indulging through the New Year. Don’t judge me.. This cake for instance, is one of the reasons my Holidays have been wonderful. What will I be doing for the New Year? Probably more baking. Many will be out and about, partying into 2016. I, however, will be enjoying my evening in the kitchen. I am more than glad to be bringing in my New Year at home, doing what I love best, baking… and eating.
Image may be NSFW.
Clik here to view.
This cake really does make a statement, and the flavors are some of my favorited through the winter season. I had a lonely bag of cranberries in the freezer, and tons of chocolates from Christmas. I decided that a cake would be an appropriate use of my Christmas haul. The flavors here are vibrant, yet the cake isn’t overly sweet. It’s well balanced so you can eat slice after slice without being overwhelmed. This would be a great New Years Eve treat for your favorite people. I will be enjoying this and getting to work on a seriously over sized ham going into 2016.
Happy New Year Everyone, and Happy Belated Holidays!
Image may be NSFW.
Clik here to view.
Clik here to view.
- 2 cups fresh or frozen Cranberries
- ½ cup orange juice
- ¼ cup sugar
- 1½ cups (3 sticks) unsalted butter, softened
- 3¼ cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup sour cream
- 2½ teaspoons pure vanilla extract
- 6 egg whites, room temperature
- 1½ cup granulated sugar
- 2½ sticks unsalted butter (284 g) at room temp (about 72-78 degrees), cut into small chunks
- 1 cup (1 stick) unsalted butter, at room temp (about 72-78 degrees), cut into small chunks
- flavoring
- ¼ teaspoon salt
- ⅓ cup cooled melted dark chocolate
- ⅓ cup cooled melted milk chocolate
- ⅓ cup cooled melted white chocolate
- Combine Cranberries, orange juice and sugar in a heavy bottomed saucepan.
- Bring to a Boil over medium-high heat, stirring often, 5 to 6 minutes or until cranberries begin to pop.
- Remove from heat cool for 10 minutes.
- Strain through a fine mesh strainer, reserving puree, and discarding solids.
- Cover and allow to cool completely.
- Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray.
- Cream butter in stand mixer fitted with beater until light and fluffy, about 3 minutes. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, fully incorporating each.
- Whisk together flour, baking powder, and salt. Whisk together milk, sour cream, cranberry puree and vanilla in a medium sized bowl. Add dry ingredients to butter and sugar mixture alternately with milk mixture, beginning and ending with the dry ingredients.
- On Medium-low mix all ingredients until well combined, scarping the sides of the bowl frequently, about 5 minutes.
- Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in the cake pans for about 5 minutes, then invert and cool completely on a wire rack.
- Place medium saucepan with 1 inch of water onto stove and heat to simmering.
- Separate the egg whites into a clean and completely dry mixer bowl.
- Add sugar to egg whites and place mixer bowl over saucepan with simmering water.
- Using handheld whisk, stir egg whites constantly to prevent cooking and until temperature reaches 160 degrees fahrenheit. (If you don't have a thermometer, rub the egg whites between your fingers, to feel for a smooth texture free of sugar granules. It is ready when all the sugar has dissolved
- Attach mixing bowl to a stand mixer fitted with a whip attachment. Beat egg whites on medium high until glossy, stiff peaks form and bowl is cool to the touch.
- Turn mixer to lowest speed and add the butter one Tablespoon at a time, waiting 4 seconds between each piece.
- Continue mixing on lowest speed until meringue and butter have emulsified together and smooth, about 12-15 min. The mixture may break and begin to look curdled, just keep whipping and it will come together
- Stir in cooled and melted chocolates until completely combined.
- Beginning with first layer, pipe flood walls on the edge of the top of the first cake tier.
- Add the Cranberry filling to the top of the first cake round, keeping inside the frosting edge.
- Stack second layer and Repeat flood walls and filling.
- Top with final cake layer.
- Frost with swiss buttercream and decorate as desired.
Clik here to view.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
Follow Me:
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
The post Cranberry Cake with Triple Chocolate Swiss Buttercream appeared first on Confectionalism.