Chocolate Cake With Cranberries

How to prepare

Posted by Rakhee Y.

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You Will Need (11 things)

  • 230 g unsalted Butter
  • ⅓ cup Dutch Cocoa Powder
  • 1 cup strong Coffee
  • 2 cup plain Flour
  • 1 ¾ cup Sugar
  • 1 ½ tsp Baking Soda
  • 2 Eggs
  • ½ cup Sour Cream

  • for the glaze

  • 80 g dark Chocolate
  • ⅓ cup heavy Cream

Steps (1 step, 90 minutes)

  1. 1

    FOR THE CAKE
    Heat the oven to 175 degrees Celcius (350 degrees Fahrenheit). Butter and flour your cake tin. I’ve used a bundt form but you can use any form you have at home. A round cake tin will perhaps look better with the cranberries on top, but hey it’s totally up to you! Combine the butter, cocoa and coffee in a saucepan on medium heat. Stir well and when all is combined and melted, set aside to cool. In a separate bowl, mix the flour, sugar and baking soda. Pour the butter mixture onto the flour mixture and combine well.
    Add the eggs one at a time, whisking until well combined. Add the sour cream and whisk until smooth.

    Pour the batter into your prepared cake tin and bake until a toothpick or knife comes out clean. I baked mine for 53 minutes to perfection. You could bake between 50 to 60 minutes. Let the cake cool for about 20 minutes before you invert onto a rack. Let the cake cool completely before you glaze.

    FOR THE GLAZE
    Heat the cream in a saucepan till its very hot but not boiling. Don’t forget to stir constantly. Turn off the burner and drop your pieces of chocolate. Let it stand for a minute. Stir or whisk till smooth. If the glaze is a tad thin, let cool till it thickens on its own. Pour over cake.