Chocolate Cranberry Christmas Cake

bakerbynature.com

Eileen smiles

subheading: For the Espresso Chocolate Cake:

1 and ½ cups (298 grams) granulated sugar

1 and ½ cups (319 grams) light brown sugar packed

2 and ½ cups (300 grams) all-purpose flour

1 and ¾ cups (149 grams) unsweetened cocoa powder sifted

2 teaspoons (12 grams) baking soda

1 teaspoon (3 grams) baking powder

1 teaspoon (6 grams) salt

3 large eggs at room temperature

2 large egg yolks at room temperature

1 cup (227 grams) whole milk at room temperature

⅔ cup (151 grams) full-fat sour cream at room temperature

¾ cup (149 grams) vegetable oil

2 teaspoons vanilla extract

2 and ½ teaspoons DeLallo espresso powder

1 and ½ cups (340 grams) freshly boiled water

subheading: For the Cranberry Filling:

2 Tablespoons (16 grams) cornstarch

1 Tablespoons (14 grams) unsweetened cranberry juice

3 cups (298 grams) cranberries fresh or frozen, if using frozen do not thaw

¾ cup (170 grams) water

1 cup (198 grams) granulated sugar

¼ teaspoon salt

1 and ½ Tablespoons (21 grams) orange juice

1 and ½ teaspoons vanilla extract

subheading: For the Mascarpone Frosting:

1 and ½ cups (340 grams) unsalted butter at room temperature

8 ounces (227 grams) mascarpone cheese at room temperature

5 cups (567 grams) confectioner's sugar sifted

⅛ teaspoon salt

1 teaspoon vanilla extract

2 Tablespoons (28 grams) whole milk at room temperature, more if needed

subheading: For the Sugared Cranberries and Rosemary:

1 and ½ cups (299 grams) granulated sugar divided

½ cup (113 grams) water

1 and ½ cups (149 grams) cranberries fresh or frozen, if using frozen do not thaw

8 sprigs fresh rosemary

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