TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.
• In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.
• Gradually whisk in the melted chocolate mixture until smooth. In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well.
• At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
• Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
• Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking.
• Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
• In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar.
• Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth.
• Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
• Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer.
• Top with another cake and one-fourth of the ganache.
• Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top.
• Top the cake with sugared cranberries, cut into wedges and serve.