Chocolate Torte with Cranberries

By Hklbrries

Layers of chocolate cake, whipped cream, and sweet cranberry filling are hidden inside the glazed Chocolate Torte with Cranberries.

Ingredients

• Torte:
• 3/4 cup cocoa
• 1/2 cup butter or margarine
• 1 cup strong coffee
• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 1/2 cup buttermilk
• 2 eggs, lightly beaten
• 2 tsp vanilla extract
• 1 1/2 cups coarsely chopped cranberries
• 1 1/2 cup heavy cream
• 3/4 cup confectioners' sugar
• Cranberry Filling and Garnish:
• 12 ounces frozen cranberries
• 1 cup granulated sugar
• 3 tbsp water
• 1 tbsp lemon juice
• Granulated sugar
• Chocolate Glaze:
• 1 package (12 ounces) semisweet chocolate chips
• 1 cup heavy cream

Details

Servings 10

Preparation

Step 1

For torte: Preheat oven to 375 F. In a small saucepan over medium-high heat, stir together the cocoa, butter and coffee until butter is melted. Pour chocolate mixture into medium mixing bowl; set aside. Sift together flour, baking soda, salt, and sugar. Gradually add dry ingredients to chocolate mixture, alternating with the buttermilk. Beat in eggs and vanilla until well blended. Fold in the cranberries. Pour mixture evenly into two greased and floured 9-inch round pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in the pans 10 minutes. Remove cakes from pans and transfer to wire racks to cool completely. Wrap cakes in plastic wrap and freeze at least 1 hour.

To make Cranberry Filling and Garnish: Combine first four ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer 3 minutes. Remove 14 cranberries and set aside. Continue simmering mixture 5 minutes or until thick. Remove from heat and cool completely. Roll reserved cranberries in sugar; allow to dry. Use sugared cranberries for garnish.

To make Chocolate Glaze: In microwave or top of a double boiler, melt chocolate chips. Remove from heat and stir in cream. Cool until slightly thickened.

To assemble Torte: Unwrap cakes and use a serrated knife to split each cake into two layers. Whip cream with confectioners' sugar until stiff peaks form (reserve 1/2 cup for garnish). Spread the tops of three layers with a layer of Cranberry Filling and a layer of whipped cream; stack layers. Center remaining plain layer on top. Pour Chocolate Glaze over top of torte and use spatula to spread glaze onto sides. Decorate top of torte with reserved whipped cream and sugared cranberries.