Cranberry-chocolate torte

Instructions

• Preheat oven to 350F (180C). Butter two 9-inch (23-cm) cake pans. Line bottoms with waxed or parchment paper, then butter paper and lightly flour. In a large mixing bowl, stir hot coffee with cocoa and butter until butter melts. Coarsely chop chocolate but do not add.

• In a medium-size bowl using a fork, stir flour with sugar, baking soda and salt until blended. In large bowl (used in Step 1), stir eggs and vanilla into lukewarm coffee mixture. When combined, add a third of flour mixture, beating until moistened. Then stir in half of buttermilk until well mixed. Repeat, ending with final third of flour mixture. Fold in chocolate chunks.

• Evenly divide butter between pans and smooth tops. Bake in centre of preheated 350F (180C) oven until cake begins to pull away from sides of pans and a cake tester inserted in middle comes out clean, from 25 to 30 minutes. Cool cakes in pan on a rack for 10 minutes. Then turn out on racks to cool completely. Peel off papers.

• To assemble cake, lay cake rounds out on a flat surface. Using a serrated knife, horizontally slice layers in half so you have 4 thinner rounds. Place one on cake stand or plate. Evenly spread with about a quarter of chocolate buttercream or whipped cream and sprinkle with some dried cranberries. Then repeat with remaining three rounds, stacking each on top of iced layers. Do not ice sides of torte. Refrigerate, uncovered, until filling has set, about 3 hours. Once buttercream has set, cover with plastic wrap. Using a large knife repeatedly rinsed under hot running water after every cut, slice into wedges. Cake with buttercream will keep well, covered and refrigerated, for up to 2 days. Whipped cream version is best on the day it is made.