Wreath Cake #christmas #cake

Make this decadent chocolate cake dessert at the table You core this holiday season.
  • Oil, for the pan
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 1/2 tsp. baking soda
  • 1 c. sour cream
  • 3 c. all-purpose flour, plus more for the pan
  • 1 c. unsweetened cocoa powder
  • 1/2 c. dark brown sugar
  • 2 large eggs
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. unsalted butter, at room temperature (2 sticks)
  • 1 1/2 c. granulated sugar
  • 1 c. strong prepared coffee or milk

  • 3/4 c. granulated sugar
  • 3 large eggs
  • pinch salt
  • 1 tsp. pure vanilla extract

  • 3 small sprigs rosemary
  • 1/2 c. plus 1/2 cup granulated sugar
  • 1 c. cranberries, thawed if frozen
  • Gingerbread cookies, mini candy canes, and candied orange slices, for serving

  1. Make the cake: Preheat the oven to 325 ° f. Oil a 10 tube pan Cup and lightly coat in flour; tap out the excess.
  2. In a medium bowl, combine flour, cocoa, baking powder, salt and baking soda. In a second Bowl, combine sour cream and extract.
  3. Using a food processor, pulse together the butter and sugars until combined, about 2 minutes. Add the eggs one at a time, beating until incorporated before adding the next. Pulses in a mixture of sour cream. Add the flour mixture in three parts, alternating with coffee, until just incorporated.
  4. Transfer the batter into the prepared Cake Pan and Bake until a wooden pick inserted in Center comes out clean, 40 to 50 minutes. Transfer the cake to a wire rack and let cool in the pan for 10 minutes, then invert onto rack to cool completely.
  5. Meanwhile, make the decorations: line a large rimmed baking sheet with parchment paper. 1/2 cup sugar place 1 cup water in a medium saucepan and cook on medium until the sugar dissolves. Increase heat to high and let boil 1 minute. Remove from the heat. Dip the rosemary into the syrup, then delete, shaking off the excess, and coat in remaining 1/2 cup sugar; transfer to the prepared baking dish. Repeat with the cranberries. Set aside to dry.
  6. To make frosting: fill a medium saucepan with 1 inch of water and bring to a boil. Place the egg whites, sugar, and salt in a large bowl of mixer stand and place over a pan of water to a boil. Turn off the heat and whisk the mixture constantly until sugar melts, 3 to 5 minutes. Test with a little rub the mixture between your fingers (it should not feel coarse). With a standing mixer, beat mixture until stiff glossy peaks form, 7-10 minutes. Hit in the vanilla extract.
  7. Spoon into cooled cake and decorate with sugared cranberries, rosemary, cookie, candy cane, and candied orange slices.

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