Dark Chocolate Cranberry Bundt Cake
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
12
Dark Chocolate Cranberry Bundt Cake
Description
This cake combines all-purpose flour and cocoa powder with baking powder and salt to form a balanced chocolate batter. Creamed butter and sugar create a tender crumb, while eggs and vanilla add richness and flavor. Milk is added gradually for moisture and consistency. Chopped fresh or frozen cranberries introduce tartness and bursts of flavor, paired with pieces of dark chocolate that add richness.
The bundt pan shape helps the cake cook evenly, promoting a moist interior with a delicately dense texture. Baking until a knife comes out clean ensures the cake is done without drying out. After cooling, it is served with a smooth chocolate ganache made from melted dark chocolate, butter, and cream, and a spiced cranberry sauce featuring fresh cranberries, orange zest and juice, sugar, water, and cinnamon that brings brightness and warmth.
This cake works well as a dessert or festive treat, showcasing both chocolate and cranberry flavors. The pairing of ganache and cranberry sauce adds complexity and moistness, enhancing the cake’s texture and flavor.
Ingredients
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 egg room temperature, large
- 2 teaspoons vanilla
- 1 cup milk
- 1 Cranberry coarsely chopped, fresh or frozen, about a heaping cup
- 2 ounces dark chocolate chopped (or use chocolate chips)
For the Ganache:
- ½ cup heavy cream
- 3 ounces dark chocolate coarsely chopped
- 2 tablespoons butter unsalted
For the Cranberry Sauce:
- 1 Cranberry fresh, 8 oz bag
- orange plus zest, juice of half
- 2 tablespoons water
- ¼ cup sugar
- 1 cinnamon stick
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.
For the Cranberry Sauce:
- Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick.
User Reviews
Overall Rating
4.4
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