Cranberry Jam

Place the cranberries, zest of 2 oranges, juice of one orange, and sugar in a large sauce pan.

Bring to a boil and then lower the heat to create a low boil, stirring occasionally and keeping an eye on it.

Low boil until the liquid is gone and the cranberries have broken down, this will take about 10-12 minutes.

Make sure there isn't a lot of liquid or else the cake will be soggy.

Take it off the heat, transfer to a bowl and let cool. Refrigerate until cold.

Chocolate Cake

Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. Cut out 8 inch circles for the bottom of the pans.

In a large mixing bowl using a hand mixer or stand mixer, beat together the wet ingredients: 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup sour cream, and ½ cup vegetable oil.

In a separate bowl, beat together the dry ingredients: 2 cups granulated sugar, 2 cups all-purpose flour, 1 cup natural cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add 1 cup of hot coffee to the batter and stir until smooth. The batter will be thin, but that’s okay!

Divide the batter between the three prepared 8-inch cake pans.

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean (you can bake 2 cakes at a time)

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter until smooth and fully combined.

Add the vanilla and sour cream, beat until combined.

Gradually add the powdered sugar in 3 separate additions, mixing after each until smooth and combined.

Increase the speed, beat until light and fluffy, about 1 minute.

Assembling the Cake

Make sure your cake layers are cooled completely before you start assembling.

Place about 1 heaping cup (240 grams) of cream cheese frosting on top of the bottom cake layer

Use a piping bag without a tip or a plastic bag, just with the end snipped off to your preferred size. Starting at the edge of the cake layer, pipe a thick, continuous ring of frosting around the perimeter of the layer. This will act as a barrier to keep the jam from spilling out when you add it.

Top with about 1 cup of cranberry jam (240 grams)

Top with the second cake layer, repeat the process. Cover the cake with the remaining frosting.

You will have a thin layer of frosting for the outside of the cake, giving it a rustic look.

See storage instructions in notes below.

Notes

To zest an orange, grab a microplane zester and gently scrape the bright orange peel off, being careful to avoid the white, bitter pith underneath. Hold the orange in one hand and move the orange in short strokes over the zester. You’ll want just the colorful outer layer.

Don't over mix the cake batter: Over mixing can lead to a dense, tough cake. Mix just until combined.

Measure your ingredients using a scale: For accuracy and consistent results, especially for dry ingredients.

Don't over bake the cake: Check a few minutes before the recommended time, as ovens vary in temperature.

Cool the cake layers before assembling: Hot cake layers can cause frosting or filling to melt, making assembly tricky.

Cool the jam before using: Warm jam can cause the cake to become soggy or affect the texture of frosting.

Refrigerator

Wrap it tightly in plastic wrap or place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3 days. If you're not planning to finish it within that time, you can freeze the cake

Freezer

For longer storage, wrap the cake slices tightly in plastic wrap, then place in a freezer-safe bag or container to prevent freezer burn. In the freezer, your cake will stay fresh for up to 2 months. When you're ready to enjoy it, let the cake thaw in the refrigerator overnight or at room temperature for a few hours.