Description
A rich and festive holiday cake resembling a tree branch, featuring a chocolate roll, creamy filling, and decorated with sugared cranberries.
Ingredients
Scale
- 1/2 cup plus 1/3 cup granulated sugar, divided
- 1/2 cup water
- 25 fresh cranberries
- 10 fresh rosemary sprigs (varying lengths)
- 1/4 cup raw, shelled pistachios
- Powdered sugar, for dusting
- Cooking spray
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 ounces bittersweet chocolate
- 2 ounces cream cheese, at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant espresso powder (optional)
- 1/4 teaspoon kosher salt
- 1 1/4 cups cold heavy cream
- 3/4 cup heavy cream
- 5 ounces bittersweet chocolate, finely chopped
- 1 pinch kosher salt
Instructions
- Line a plate with parchment paper and spread 1/3 cup granulated sugar on another plate. Boil 1/2 cup sugar with 1/2 cup water, add cranberries and rosemary, coat and soak for 10 minutes. Strain and roll in sugar, let dry for 30 minutes.
- Preheat oven to 350ยฐF. Bake 1/4 cup pistachios for about 7 minutes until fragrant, cool and pulse into a fine grind.
- Preheat oven to 350ยฐF. Spray and line an 18ร13-inch baking sheet with parchment. Beat eggs and sugars until light and voluminous, about 7.5 minutes. Add oil and vanilla, sift in flour, cocoa, espresso powder, baking powder, and baking soda. Pour batter into pan, smooth, and bake 10-12 minutes until a tester comes out clean.
- Dust baked cake with cocoa, cover with a towel and invert to cool on a towel, then roll tight while cooling.
- Melt bittersweet chocolate, cool slightly. Beat cream cheese, powdered sugar, vanilla, espresso powder, and salt until smooth. Add cold heavy cream and whip to medium-stiff peaks. Fold chocolate into filling and refrigerate.
- Unroll the cooled cake, spread filling evenly, and re-roll without the towel. Refrigerate.
- Heat heavy cream until hot, pour over chopped chocolate and salt. Stir until smooth and refrigerate until thickened (20-25 min).
- Trim ends of cake, angle a slice for a branch effect. Spread ganache over cake, create bark texture, and decorate with sugared berries and pistachios.
- Slice with a hot knife and serve with cranberries and rosemary sprigs.
Notes
Use room temp eggs for better rise. Roll the cake while warm to prevent cracks. Chill filling to hold shape when re-rolling.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg