For the Espresso Chocolate Cake:
1 and 1/2 cups (298 grams) granulated sugar
1 and 1/2 cups (319 grams) light brown sugar packed
2 and 1/2 cups (300 grams) all-purpose flour
1 and 3/4 cups (149 grams) unsweetened cocoa powder sifted
2 teaspoons (12 grams) baking soda
1 teaspoon (3 grams) baking powder
1 teaspoon (6 grams) salt
3 large eggs at room temperature
2 large egg yolks at room temperature
1 cup (227 grams) whole milk at room temperature
2/3 cup (151 grams) full-fat sour cream at room temperature
3/4 cup (149 grams) vegetable oil
2 teaspoons vanilla extract
2 and 1/2 teaspoons DeLallo espresso powder
1 and 1/2 cups (340 grams) freshly boiled water
For the Cranberry Filling:
2 Tablespoons (16 grams) cornstarch
1 Tablespoons (14 grams) unsweetened cranberry juice
3 cups (298 grams) cranberries fresh or frozen, if using frozen do not thaw
3/4 cup (170 grams) water
1 cup (198 grams) granulated sugar
1/4 teaspoon salt
1 and 1/2 Tablespoons (21 grams) orange juice
1 and 1/2 teaspoons vanilla extract
For the Mascarpone Frosting:
1 and 1/2 cups (340 grams) unsalted butter at room temperature
8 ounces (227 grams) mascarpone cheese at room temperature
5 cups (567 grams) confectioner’s sugar sifted
1/8 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons (28 grams) whole milk at room temperature, more if needed
For the Sugared Cranberries and Rosemary:
1 and 1/2 cups (299 grams) granulated sugar divided
1/2 cup (113 grams) water
1 and 1/2 cups (149 grams) cranberries fresh or frozen, if using frozen do not thaw
8 sprigs fresh rosemary
Instructions
For the Espresso Chocolate Cake:
Preheat the oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt. Whisk until ingredients are thoroughly combined, breaking up any large chunks of brown sugar or cocoa powder with your hands or a whisk.
In a separate large bowl, combine the eggs, egg yolks, milk, sour cream, oil, and vanilla extract, mix until completely combined.
Pour this mixture into the dry ingredients and, using a rubber spatula, mix until evenly combined. Don’t over mix here.
In a large liquid measuring cup, combine the espresso powder and hot water. Allow the mixture to sit for 30 seconds, then whisk until the two ingredients are evenly combined. Fold into the cake batter, mixing until the batter is evenly combined; about 30 seconds. The batter will be quite thin.
Divide batter evenly among prepared the three prepared pans (approximately 725 grams of cake batter per pan).
Bake on the middle rack of the preheated oven for 27 to 30 minutes (check at 27), or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.
For the Cranberry Filling:
In a small bowl combine the cornstarch and cranberry juice, whisk well until completely combined. Set aside until needed.
In a medium-saucepan, combine the cranberries, water, sugar, and salt. Bring to a simmer over medium-heat, stirring occasionally, and cook until the sugar has dissolved, about 5 minutes. Continue cooking until the cranberries soften and some have begun to burst, about 5 more minutes.
Pour in the cornstarch slurry, and mix well to combine. Continue cooking, stirring constantly with a wooden spoon or silicone spatula, until the mixture has thickened, about 4 to 5 more minutes.
Remove from heat and stir in the orange juice and vanilla extract.
Scrape into a bowl and cool completely before using.
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