1-Preheat your oven to 175°C (350°F). Grease two 20 cm round cake pans with nonstick spray and line with parchment paper to keep your cake layers perfect.

2-Whisk together 225 grams all-purpose flour, 75 grams Dutch-processed cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.

3-Cream 230 grams softened butter with 400 grams granulated sugar until fluffy, then add 3 large eggs one at a time, mixing in 1 teaspoon vanilla extract after each.

4-Alternately add the dry ingredients and 180 ml whole milk to the butter mixture, blending gradually until combined for a smooth batter.

5-Divide the batter evenly between the prepared pans, smooth the tops, and bake for 35-40 minutes, rotating the pans halfway through for even cooking.

6-While the cake cools completely on wire racks, prepare the frosting: Beat 230 grams softened butter until pale and fluffy, then gradually add 400 grams powdered sugar, 60 ml heavy cream, and 2 teaspoons vanilla extract until smooth. Add a pinch of salt if desired.

7-For the sugared cranberries, boil 100 ml water with 100 grams granulated sugar until dissolved, stir in 250 grams fresh cranberries, let sit for 5 minutes, then roll in 200 grams granulated sugar and dry on parchment for at least 1 hour.

8-Form a wreath from fresh rosemary sprigs using floral wire. Level the cake tops if needed, spread buttercream between the layers, and frost the outside and top. Chill to firm, then place the rosemary wreath on top and arrange sugared cranberries inside it.