Preheat your oven to 180°C (350°F). Grease and line a 22 cm (9-inch) round cake pan.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Beat until the batter is smooth and fully combined.
Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely, then slice into three even layers.
2. Prepare the Cream Filling:
In a medium bowl, beat the cream cheese with powdered sugar until smooth and creamy.
Add the whipping cream and continue to whip until the mixture is thick and holds stiff peaks.
3. Make the Cranberry Topping:
In a small saucepan, combine cranberries, sugar, and lemon juice.
Cook over medium heat until the berries begin to burst and release their juices.
Add the dissolved cornstarch and stir until the sauce thickens.
Remove from heat and let it cool completely before using.
4. Assemble the Cake:
Place the first cake layer on a serving plate. Spread a layer of cream filling and drizzle with a spoonful of cranberry sauce.
Repeat with the remaining layers.
Frost the top and sides of the cake with the remaining cream, then pour the cranberry sauce over the top to create a glossy finish.
Serving and Storage Tips
