Cranberry Chocolate Cake With Chocolate Buttercrea... Recipe

Posted by
Rate It!
Cranberry Chocolate Cake With Chocolate Buttercrea...
Add your photo!



  1. 1. Butter two 9-inch round baking pans. Add about 1 tablespoon cocoa powder to one pan. Tilt and roll the pan to evenly distribute cocoa powder; shake out excess cocoa into second baking pan. Repeat to coat bottom and side of second pan with cocoa powder from the pans. Set the prepared baking pans aside.
  2. 2. In a medium bowl, stir together cake flour, 1 cup cocoa powder, baking soda, and salt. Set aside.
  3. 3. In a large mixing bowl, beat 1/2 cup butter with an electric mixer for 30 seconds. Add the sugar and vanilla; beat until well combined. Add eggs, one at a time, beating the mixture well after each.
  4. 4. In a small bowl, stir together the buttermilk and coffee. Add flour mixture and buttermilk mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Fold in cranberries or cherries. Divide batter evenly between prepared pans.
  5. 5. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean.
  6. 6. Cool cakes on wire racks for 10 minutes. Remove cakes from the pans. Cool thoroughly on wire racks before frosting. (If you like, wrap unfrosted cake layers individually in plastic wrap and leave at room temperature for up to 2 days before using. Double-wrap if layers are to be frozen for later use.)
  7. 7. To assemble, place one cake layer on a serving plate. With a thin metal spatula, spread jelly or jam on cake to within 1/2 inch of edges. Top with a layer (about 1/3 cup) of So-Chocolate Buttercream (see Recipe Center). Place second cake layer on top of first layer. Frost top and sides with So-Chocolate Buttercream. Chill in refrigerator to firm the buttercream. Makes 16 servings.
  8. Buttermilk substitutes
  9. Mix 1-1/2 cups milk with 1/2 cup dairy sour cream and use in place of 1-3/4 cups buttermilk
  10. ...................................................................................
  11. Buttercream
  12. 1. In a food processor with metal blade, combine the melted chocolates, and the sugar, if using. Add the egg product, espresso, cognac, and vanilla. Cover and process with 4 or 5 on/off turns.
  13. 2. With the machine running, add butter, one piece at a time, through feed tube. Process until mixture is smooth. If necessary, refrigerate until spreading consistency. Makes about 1-1/4 cups.
  14. Electric Mixer Directions: In a medium mixing bowl, combine chocolates, sugar (if using), egg product, espresso, cognac, and vanilla. Beat smooth. Gradually add butter, beating until fluffy. (Note: This method will give a lighter, fluffier frosting.) Makes 2-1/2 cups.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.55 Kcal (1363 kJ)
Calories from fat 206.01 Kcal
% Daily Value*
Total Fat 22.89g 35%
Cholesterol 69.16mg 23%
Sodium 278.72mg 12%
Potassium 199.54mg 4%
Total Carbs 31.42g 10%
Sugars 25.62g 102%
Dietary Fiber 3.02g 12%
Protein 3.75g 7%
Vitamin C 0.4mg 1%
Vitamin A 0.3mg 9%
Iron 1.3mg 7%
Calcium 52mg 5%
Amount Per 100 g
Calories 308.8 Kcal (1293 kJ)
Calories from fat 195.41 Kcal
% Daily Value*
Total Fat 21.71g 35%
Cholesterol 65.6mg 23%
Sodium 264.38mg 12%
Potassium 189.27mg 4%
Total Carbs 29.8g 10%
Sugars 24.3g 102%
Dietary Fiber 2.87g 12%
Protein 3.56g 7%
Vitamin C 0.4mg 1%
Vitamin A 0.3mg 9%
Iron 1.2mg 7%
Calcium 49.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free,
  • good source of fiber

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top