INGREDIENTS
Frosted cranberries
1 egg white
55 g (1/2 cup) fresh cranberries
Sugar, for coating
Cake
340 g (2 1/4 cups) unbleached all-purpose flour
30 mL (2 tablespoons) cocoa powder, sifted
10 mL (2 tsp.) baking powder
2.5 mL (1/2 teaspoon) baking soda
1 mL (1/4 teaspoon) salt
250 mL (1 cup) buttermilk
60 mL (1/4 cup) coffee, hot
45 mL (3 tbsp.) red liquid food colouring
10 mL (2 tsp.) white vinegar
10 mL (2 tsp.) vanilla extract
2 eggs
315 g (1 1/2 cups) sugar
180 mL (3/4 cup) vegetable oil
Cream cheese whipped cream
115 g (4 oz) cream cheese, softened
55 g (1/4 cup) sugar
1 vanilla bean, split in 2 and scraped
180 mL (3/4 cup) 35% cream
Cream cheese frosting
170 g (6 oz) cream cheese, softened
30 mL (2 tbsp.) unsalted butter, softened
260 g (2 cups) powdered sugar
PREPARATION
Frosted cranberries
In a bowl, lightly whisk the egg white. In another bowl, place sugar.
Using a small brush, brush the cranberries, one at a time, with egg white, taking care to remove the excess. Roll in sugar to coat, then place on a parchment-lined baking sheet.
Let dry for 12 hours at room temperature in a dry place. Once frosted, cranberries can be stored for a few days in an airtight container at room temperature.
Cake
Place the rack in the middle of the oven. Preheat oven to 180°C (350°F). Butter the sides of two 20-cm (8-inch) diameter springform pans and line the bottom with parchment paper.
In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
In another bowl, combine buttermilk, coffee, food coloring, vinegar and vanilla.
In a third bowl, beat eggs with sugar with an electric mixer for 2 minutes. Whisk in oil in a stream. With the mixer on low speed, add the dry ingredients alternately with the butter milk mixture and beat until the mixture is smooth. Spoon batter into pans.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Let cool on a rack. Turn out and let cool completely.
Cut and remove the top of the cooled cakes to make them flat. Using your fingers, finely crumble the cake shells and spread the crumbs on a cookie sheet lined with a silicone mat or parchment paper.
Bake for 15 minutes. Let cool completely. In a food processor, process crumbs into breadcrumbs. Set aside.
Cream cheese whipped cream
In a bowl, whip cream cheese with sugar and vanilla seeds until sugar is dissolved.
Gradually add the cream and whip until soft peaks form. It is important not to over-whip the cream, as it may become grainy. Set aside.
Cream cheese frosting
In a bowl, cream the cream cheese with the butter with an electric mixer. On low speed, gradually add powdered sugar until smooth and creamy. Set aside.
Assembly
Cut each cake in half horizontally to obtain 4 slices.
Top three slices of cake with cream cheese whipped cream and place on top. Add fourth slice and cover entire cake with cream cheese frosting.
Form a circular band with cake crumbs on top. Garnish with frosted cranberries.