Hey everyone!
I made this Dark Chocolate Cranberry Bundt Cake the weekend after Thanksgiving. IT WAS SO GOOD! I saw this a few times on my Facebook feed and just had to try it. I love dark chocolate, and with the cranberries I knew that it would be delicious. The chocolate ganache and cranberry sauce just give it that little something special. My cranberry sauce turned out on the tart side, but with the sweetness of the cake and the chocolate drizzled on top, it was a perfect combination!
This cake is good enough to eat on its own. Or you could make the cake and just the ganache. Or make the cake with just the cranberry sauce. Or do all three together, which is of course what I recommend!
I followed the recipe exactly on everything except for the ganache. I was out of heavy cream, so I improvised and made my own with 1/2 cup of half-and-half and about 3 tablespoons of butter. I combined these on the stove top in a small saucepan to make my own. I thought that it turned out great! After adding the chocolate and lots of stirring, it turned out very smooth.
This would make a wonderful dessert to take to a holiday party or get-together! Or give to yourself as a Christmas present 😉 Enjoy!
Recipe from: My Baking Addiction
Prep Time: 20 mins
Cook Time: 65 mins
Cake:
1.) Preheat oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
2.) In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
3.) In a separate bowl, cream together the sugar and butter with an electric mixer until thick paste forms.
4.) Beat in eggs, one at a time. When the mixture is smooth, beat in vanilla.
5.) With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added.
6.) Gently fold in the cranberries and dark chocolate pieces.
7.) Transfer mixture to prepared bundt pan.
8.) Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.
9.) Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.
Ganache:
1.) Set a heatproof bowl over a small saucepan of simmering water.
2.) Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
(For this step I made my own heavy cream with 1/2 cup of half-and-half and 3 tablespoons of butter. When it was heated and well combined, I added the dark chocolate to the same saucepan and stirred until smooth to make the ganache.)
Cranberry Sauce:
1.) Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick. (You will remove what is left of the cinnamon stick.)
******************************
Cake:
1.) Preheat oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
2.) In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
3.) In a separate bowl, cream together the sugar and butter with an electric mixer until thick paste forms.
4.) Beat in eggs, one at a time. When the mixture is smooth, beat in vanilla.
9.) Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.
Ganache:
1.) Set a heatproof bowl over a small saucepan of simmering water.
2.) Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
(For this step I made my own heavy cream with 1/2 cup of half-and-half and 3 tablespoons of butter. When it was heated and well combined, I added the dark chocolate to the same saucepan and stirred until smooth to make the ganache.)
Cranberry Sauce:
1.) Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick. (You will remove what is left of the cinnamon stick.)
I made this Dark Chocolate Cranberry Bundt Cake the weekend after Thanksgiving. IT WAS SO GOOD! I saw this a few times on my Facebook feed and just had to try it. I love dark chocolate, and with the cranberries I knew that it would be delicious. The chocolate ganache and cranberry sauce just give it that little something special. My cranberry sauce turned out on the tart side, but with the sweetness of the cake and the chocolate drizzled on top, it was a perfect combination!
This cake is good enough to eat on its own. Or you could make the cake and just the ganache. Or make the cake with just the cranberry sauce. Or do all three together, which is of course what I recommend!
I followed the recipe exactly on everything except for the ganache. I was out of heavy cream, so I improvised and made my own with 1/2 cup of half-and-half and about 3 tablespoons of butter. I combined these on the stove top in a small saucepan to make my own. I thought that it turned out great! After adding the chocolate and lots of stirring, it turned out very smooth.
This would make a wonderful dessert to take to a holiday party or get-together! Or give to yourself as a Christmas present 😉 Enjoy!
(Scroll to bottom to see recipe without pictures.)
Recipe from: My Baking Addiction
Dark Chocolate Cranberry Bundt Cake
Servings: 12Prep Time: 20 mins
Cook Time: 65 mins
Ingredients
Cake:
- 2 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) butter, room temperature
- 1 3/4 cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup milk
- 1 heaping cup fresh or frozen cranberries, coarsely chopped
- 2 ounces dark chocolate, chopped (or chocolate chips)
Ganache:
- 1/2 cup heavy cream
- 3 ounces dark chocolate, coarsely chopped
- 2 tablespoons unsalted butter
Cranberry Sauce:
- 1 (8 oz) bag of fresh cranberries
- Juice of half an orange, plus zest
- 2 tablespoons water
- 1/4 cup sugar
- 1 cinnamon stick
Directions
Cake:
1.) Preheat oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
2.) In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
3.) In a separate bowl, cream together the sugar and butter with an electric mixer until thick paste forms.
4.) Beat in eggs, one at a time. When the mixture is smooth, beat in vanilla.
5.) With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added.
6.) Gently fold in the cranberries and dark chocolate pieces.
7.) Transfer mixture to prepared bundt pan.
8.) Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.
9.) Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.
Ganache:
1.) Set a heatproof bowl over a small saucepan of simmering water.
2.) Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
(For this step I made my own heavy cream with 1/2 cup of half-and-half and 3 tablespoons of butter. When it was heated and well combined, I added the dark chocolate to the same saucepan and stirred until smooth to make the ganache.)
Sorry, I forgot to get a pic after adding the chocolate!
Cranberry Sauce:
1.) Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick. (You will remove what is left of the cinnamon stick.)
Enjoy!
******************************
Dark Chocolate Cranberry Bundt Cake
Ingredients
Cake:
- 2 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) butter, room temperature
- 1 3/4 cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup milk
- 1 heaping cup fresh or frozen cranberries, coarsely chopped
- 2 ounces dark chocolate, chopped (or chocolate chips)
Ganache:
- 1/2 cup heavy cream
- 3 ounces dark chocolate, coarsely chopped
- 2 tablespoons unsalted butter
Cranberry Sauce:
- 1 (8 oz) bag of fresh cranberries
- Juice of half an orange, plus zest
- 2 tablespoons water
- 1/4 cup sugar
- 1 cinnamon stick
Directions
Cake:
1.) Preheat oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
2.) In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
3.) In a separate bowl, cream together the sugar and butter with an electric mixer until thick paste forms.
4.) Beat in eggs, one at a time. When the mixture is smooth, beat in vanilla.
5.) With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added.
6.) Gently fold in the cranberries and dark chocolate pieces.
7.) Transfer mixture to prepared bundt pan.
8.) Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.9.) Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.
Ganache:
1.) Set a heatproof bowl over a small saucepan of simmering water.
2.) Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
(For this step I made my own heavy cream with 1/2 cup of half-and-half and 3 tablespoons of butter. When it was heated and well combined, I added the dark chocolate to the same saucepan and stirred until smooth to make the ganache.)
Cranberry Sauce:
1.) Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick. (You will remove what is left of the cinnamon stick.)
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