Chocolate cranberry layer cake with a cranberry ganache icing (v)

Decadent and delicious!
Makes two medium cakes to combine to a larger layered cake

Author: Bite-sized thoughts, adapted from Brave Tart

Food processor or blender needed

Original post (with pictures) here

For use in the cake and icing:
250g cranberries (approximately 1 punnet / 1-1/2 to 2 cups), pureed

For the cake:

1/4 cup of the cranberry puree, from above
1 cup minus 1 tsp (185ml) almond milk
1 tsp apple cider vinegar
100g dark dairy-free chocolate (I used 50g of plain 70% cocoa chocolate and 50g of a 60% cocoa cranberry chocolate block)
100g cocoa powder
1 tbsp vanilla
1/4 cup maple syrup
220g sugar
100g non-dairy spread, melted
225g all purpose flour
1-1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

For the icing:
Remaining cranberry puree, from above
50g dark dairy-free chocolate (I used plain 70% cocoa)
1 cup (250ml) soya cream or coconut cream or equivalent
125g icing sugar

To decorate:
Extra fresh cranberries
Chocolate chunks

For the cake:

1. Preheat your oven to 170'C (350'F) and line two medium round cake tins.
2. Combine the almond milk and vinegar and set aside to curdle.
3. Roughly chop the 100g chocolate and place in a medium saucepan. Add the cocoa powder, 1/4 cup of the pureed cranberries, and the vanilla and maple syrup. Heat over low heat, stirring regularly, until the chocolate is fully melted and the mixture is smooth. Set aside.
4. In a large mixing bowl, beat the white sugar and non-dairy spread until creamy. Add the chocolate mixture and beat to incorporate.
5. In a small bowl, combine the flour, baking soda, baking powder and salt.
6. Gradually add the milk (curdled with the vinegar) and flour mixture to the creamed sugar / chocolate, beating as you go, and alternating milk and flour until all ingredients are incorporated.
7. Bake for 34 to 40 minutes, checking regularly from 34 minutes, until a skewer inserted into the cakes is clean.
8. Allow to cool fully or overnight before icing.

For the icing and decorating:

9. Combine the remaining pureed cranberries, soya cream, chocolate and icing sugar in a medium saucepan and heat over low heat until the chocolate is melted, stirring regularly. Continue to heat, stirring regularly for a further 5 or so minutes, until the mixture thickens.
10. Transfer to a bowl and, when slightly cooled, place in the fridge or freezer to chill and firm up. The mix should reach the consistency of a thick ganache / thick icing.
11. Layer icing between the two cakes and then coat the outside. There should be sufficient icing to do a double coat if needed.
Top with extra cranberries and chocolate chunks if desired.