Dark Chocolate Cranberry Bundt Cake

Name: Dark Chocolate Cranberry Bundt Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 12 serving
Ingredients: 2 ¼ cup all-purpose flour; ¾ cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon salt; 2 sticks; 1 ¾ cup sugar; 4 large eggs; 2 teaspoons vanilla; 1 cup milk; 1 heaping cup fresh or frozen cranberries; 2 ounces dark chocolate; ½ cup heavy cream; 3 ounces dark chocolate; 2 tablespoons unsalted butter; 1 8 oz bag of fresh cranberries; Juice of half an orange; 2 tablespoons water; ¼ cup sugar; 1 cinnamon stick

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4.4

180 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings
12

Dark Chocolate Cranberry Bundt Cake

Iris Warren

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This Dark Chocolate Cranberry Bundt Cake is the perfect combination of rich chocolate and tart juicy cranberries in a tender, buttery cake. Perfect for the season of entertaining!

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Ingredients

Servings

For the Cake:

2 ¼ cup all-purpose flour
¾ cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 sticks 1 cup butter, room temperature
1 ¾ 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 use chocolate chips)

For the Ganache:

½ cup heavy cream
3 ounces dark chocolate coarsely chopped
2 tablespoons unsalted butter

For the Cranberry Sauce:

1 8 oz bag of fresh cranberries
Juice of half an orange plus zest
2 tablespoons water
¼ cup sugar
1 cinnamon stick

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Instructions

For the Cake:

Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
Whisk together the flour, cocoa, baking powder, and salt.
In a separate bowl, cream together the sugar and butter with an electric mixer until a thick paste forms. Beat in each egg, one at a time. When the mixture looks smooth, beat in the vanilla.
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.
Gently fold in the cranberries and dark chocolate pieces. Transfer mixture to prepared bundt pan. Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.
Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.

For theGanache:

Set a heatproof bowl over a small saucepan of simmering water.
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.