Super easy and delicious Chocolate Christmas Cake! Comes together quickly and easily with pantry and fridge staples! Happy Holidays! BETH'S CHOCOLATE CHRISTMAS CAKE RECIPE Serves 10 INGREDIENTS: 2 oz (52g) Ghirardelli Bittersweet Chocolate (60-70% Cacao) broken into pieces 1 cup (100g) unsweetened cacao powder 1 cup (240ml) boiling water 2 cups(400g) white sugar 1 cup (240ml) vegetable oil 3 eggs 2 egg yolks 1 Tbsp (15ml) Vanilla Extract 1 1/4 cups (150g) all-purpose flour 1 tsp salt (5ml) 1 tsp (5ml) baking soda KIRSH CHERRIES: 4 Tbsp (60g) Unsalted Butter 4 Cups (600g) Pitted Frozen Cherries 2 Tbsp (30ml) Kirsch (Cherry Brandy) or 1 tsp Almond Extract Pinch of salt GARNISHES: 4-6 Sprigs of Fresh Rosemary 1/3 cup (65g) white sugar 1/2 (120ml) cup of water 12 fresh cranberries 1 Tbsp (7g) Powdered sugar High-quality vanilla ice cream (Haagen-Dazs etc https://amzn.to/3shKvZ5) METHOD: Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices. In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder and the boiling water. Let it sit for 5 minutes. Then whisk to combine. Whisk in the sugar until dissolved and mixture is smooth. Slowly whisk in the vegetable oil until combined. Add the eggs one at a time, whisking in between each addition. Then add the egg yolks, one at a time, combining well after each addition. Then add the vanilla extract. Set aside. In a medium-sized bowl whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients, in thirds, whisking in between each addition. Pour the batter into the prepared bundt pan. Bake at 350F for 40-45 mins until a lower skewr comes out clean. Allow to cool for at least 2-3 hours before attempting to flip the cake out of the mold. It's less fragile the cooler it is. FOR CHERRIES: Melt butter in a large skillet. Once foamy add the frozen cherries and stir occassionally until cherries release their juices and mixture is syrupy. Turn off the flame. Add the kirsch. Start with 1 tablespoon and taste it, for a "boozier" mixture add the full 2 Tablespoons. Add a pinch of salt. Allow to cool, transfer to a container, cover and reheat before serving. FOR THE GARNISHES: Dip the rosemary in the water, and then drag through the sugar until covered with a light dusting. Repeat the process for the cranberries. Transfer sugared sprigs and cranberries on a plate and leave at room temperature uncovered until ready to decorate. This can be done 1-2 days ahead. The sugar will harden, keeping the frostbitten look intact. Make-Ahead Tip: Once completely cooled, keep the cake in a Bundt Pan, loosely covered with foil at room temperature before serving. Cake can be made 1 day ahead. To serve: Loosen cake around the perimeter with a small pairing knife. Place platter on top of bundt pan. Flip the whole thing over, gently shake the bundt pan to loosen the cake, and remove the pan. Then add the rosemary garnishes around the base of the cake, intermingled with 2-3 cranberries every few inches or so. Dust with powdered sugar. Cake can be assembled like this in the morning and left at room temperature until ready to serve in the afternoon or evening. After serving, keep wrapped in foil in the refrigerator to preserve freshness and flavor.