Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!
That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?
I’ve really enjoyed creating recipes for the United States Department of Agriculture using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, and now this Eggless Chocolate Pistachio Cranberry Cake. Do follow me on Instagram to see my recipes assembly videos on @passionateaboutbaking with recipes on my recipe handle @pabrecipes
At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!
That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!
Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
- Find more Christmas recipes here.
- Recipes with pistachios
- Recipes with cranberries
Eggless Chocolate Pistachio Cranberry Cake
Ingredients
Eggless chocolate sponge
- 210 g cultured buttermilk Amul plain chaach
- 60 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 15 g cocoa powder
- 160 g plain flour
Chocolate ganache
- 250 g cream, 25% fat Amul Fresh
- 250 g 54% dark couverture chocolate chopped
- 50 g American pistachios peeled, chopped
- 35 g American dried cranberries chopped
Topping
- Pistachio slivers, dried cranberries, edible flowers
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
- In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
- Cool completely, then trim the top if required and slice into 3 layers.
Chocolate ganache
- Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
- Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
- Any ganache left over from the filling can be whisked back into the reserved ganache for piping.
Assemble
- Place one layer on the serving platter and top with about 100g of chocolate ganache.
- Sprinkle the filling with finely chopped pistachios and dried cranberries.
- Repeat for the other layers. Frost the sides and top with the remaining ganache.
- Garnish with slivered pistachios, dried cranberries and edible flowers.
