Eggless Chocolate Pistachio Cranberry Cake
Layers of chocolate deliciousness are 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!
Ingredients
Eggless chocolate sponge
- 210 g cultured buttermilk Amul plain chaach
- 60 g oil
- 100 g castor sugar
- ½ tsp baking soda
- ¾ 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.