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Chocolate Cranberry Christmas Mini Cakes Recipe

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Ingredients Method Notes

Ingredients
  

  • For the chocolate cakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • For the cranberry filling:
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon orange zest optional
  • For the chocolate frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 –3 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • For garnish:
  • Fresh cranberries
  • Chocolate curls or shavings
  • Powdered sugar
  • Rosemary sprigs optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line mini cake pans or individual baking molds.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, combine the eggs, oil, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth.
  4. Divide the batter evenly among the prepared pans. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. To make the cranberry filling, combine the cranberries, sugar, water, and orange zest in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens. Cool completely.
  7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix in the vanilla and enough milk to create a smooth, spreadable frosting.
  8. If desired, slice each mini cake horizontally. Spread the cranberry filling between the layers and reassemble.
  9. Frost the tops and sides of the mini cakes with the chocolate frosting.
  10. Decorate with fresh cranberries, chocolate shavings, and a light dusting of powdered sugar.
  11. Chill for 20–30 minutes before serving for the best texture and presentation.

Notes

The cranberry filling can be made up to 3 days in advance and stored in the refrigerator.
Frozen cranberries work just as well as fresh cranberries.
For extra holiday flavor, add a pinch of cinnamon to the cake batter.
Mini cakes can be assembled one day ahead and refrigerated until serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Dust with powdered sugar just before serving for the prettiest presentation.