17+ Christmas Dinner Cake Recipe Taste The Magic Today!

Ingredients You Will Need:

For the Cake:

• Cranberry Sauce: 1 cup fresh cranberries, 1/4 cup granulated sugar, 1/4 cup water
• Chocolate Cake: 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/2 cup unsalted butter, 1 1/2 cups granulated sugar, 2 eggs, 1 tsp vanilla extract, 1 cup milk
• Chocolate Ganache: 1 cup heavy cream, 8 oz semi-sweet chocolate chips

For the Decoration:

• Whipped Cream: 1 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract
• Cranberries: fresh or frozen, for garnish
• Chocolate Shavings: for topping

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 10-12 minutes, until the cranberries have burst and the sauce has thickened. Set aside to cool.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In a separate large bowl, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add in the chocolate chips. Let sit for 5 minutes, then stir until smooth.
8. Once the cake has cooled, use a serrated knife to level the top if needed. Slice the cake in half horizontally to create two layers.
9. Place one layer of the cake on a serving plate. Spread a generous layer of cranberry sauce over the top, leaving a small border around the edge. Place the other cake layer on top and press down gently.
10. Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Use an offset spatula to smooth out the top and sides if needed.
11. In a separate bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag and pipe dollops around the edge of the cake. Decorate with fresh or frozen cranberries and chocolate shavings.
12. Chill the cake in the refrigerator for at least 30 minutes before serving.

HTML Code:

<h2>Ingredients You Will Need:</h2> <h3>For the Cake:</h3> <ul> <li><b>Cranberry Sauce:</b> 1 cup fresh cranberries, 1/4 cup granulated sugar, 1/4 cup water</li> <li><b>Chocolate Cake:</b> 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/2 cup unsalted butter, 1 1/2 cups granulated sugar, 2 eggs, 1 tsp vanilla extract, 1 cup milk</li> <li><b>Chocolate Ganache:</b> 1 cup heavy cream, 8 oz semi-sweet chocolate chips</li> </ul> <h3>For the Decoration:</h3> <ul> <li><b>Whipped Cream:</b> 1 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract</li> <li><b>Cranberries:</b> fresh or frozen, for garnish</li> <li><b>Chocolate Shavings:</b> for topping</li> </ul> <h2>Instructions:</h2> <ol> <li>Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.</li> <li>In a small saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 10-12 minutes, until the cranberries have burst and the sauce has thickened. Set aside to cool.</li> <li>In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.</li> <li>In a separate large bowl, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract.</li> <li>Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.</li> <li>Pour the batter into the prepared pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.</li> <li>To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add in the chocolate chips. Let sit for 5 minutes, then stir until smooth.</li> <li>Once the cake has cooled, use a serrated knife to level the top if needed. Slice the cake in half horizontally to create two layers.</li> <li>Place one layer of the cake on a serving plate. Spread a generous layer of cranberry sauce over the top, leaving a small border around the edge. Place the other cake layer on top and press down gently.</li> <li>Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Use an offset spatula to smooth out the top and sides if needed.</li> <li>In a separate bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag and pipe dollops around the edge of the cake. Decorate with fresh or frozen cranberries and chocolate shavings.</li> <li>Chill the cake in the refrigerator for at least 30 minutes before serving.</li> </ol>