Triple Chocolate Cake with Roasted Cranberries


This magnificent “Triple Chocolate Cake” is comprised of  two moist, super-chocolatey cake layers with a generous amount of dark chocolate ganache and maple-roasted cranberries in-between.  It is then elegantly drenched with a white chocolate truffle glaze and topped with more maple-roasted cranberries.

To be candid, you should plan to make this over two days, but it is well worth the extra effort for a very special occasion.

What you’ll need to make “Triple Chocolate Cake with Maple-Roasted Cranberries” …

For the Cake:

2 ounces unsweetened chocolate, chopped
2 cups cake flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup buttermilk

For the Roasted Cranberries:

2 cups fresh or frozen cranberries, defrosted
2 tablespoons maple syrup

For the Ganache Filling:

3/4 cup heavy cream
1 tablespoon unsalted butter
8 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla

For the Glaze:

1 cup heavy cream
4 tablespoon (1/2 stick) unsalted butter, cut into pieces
12 ounces white chocolate, chopped (or white chocolate chips)
1 teaspoon vanilla

Complete recipe and instructions ==>  HERE