This moist cranberry chocolate fudge cake is not just a pretty face but has real depth of flavor. The chocolate is enhanced by adding hot coffee and some almond extract. Adding tart, juicy cranberries balances out the sweetness. Top with chocolate ganache and a crown of candied cranberries, and you’ve got yourself a showstopper holiday dessert!
This was the first year I’d tried sugaring cranberries. The kids were so excited about the leftovers from the cake decorating – these crnaberries are so much better than candy! I thought they were pretty to put on top of a cake especially during this festive time of year where they look almost wreath-like at the center of the table.
A lot of sugared cranberry or berry recipes call for the use of egg whites. I found this egg-free method to be easy and it had excellent results. The sugar syrup attaches to the sugar coating making a nice crisp shell around the berries which holds up well on the cake. I used granulated sugar to roll the cranberries in because that’s what I had, but super-fine sugar would probably give a more even coating. Either way, you can’t go wrong, they are sparkling little gems and are delicious! If you don’t end up snacking on all of the extra sugared berries, they’d look pretty as garnishes for other desserts or festive drinks. The reserved syrup would also be great in cocktails/mocktails.
Th chocolate in this moist chocolate fudge bundt cake has been intensified by adding hot coffee and some almond extract. The tart, juicy cranberries balance out the sweetness. Topped with chocolate ganache and a sugared cranberry crown, this is a showstopper dessert for the holidays!
- 1 cup fresh cranberries, coarsely chopped
- 1 tbsp unsweetened cocoa powder plus some for sifting into pan
- 3 cups all-purpose flour
- 2 3/4 cup granulated sugar
- 1 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cup unsweetened plant-based milk
- 1 cup neutral oil (e.g. avocado or canola)
- 1/4 cup white vinegar
- 1 tsp almond extract
- 1 1/2 cups fresh hot coffee or Americano
- 1 cup chopped vegan semi-sweet chocolate, or chocolate chips
- 1 tbsp neutral vegetable oil (e.g. avocado or canola)
- 1/3 cup full-fat coconut milk (canned, no gums)
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh whole cranberries
- 1 cup granulated or super-fine sugar
Preheat oven to 350°F. Grease a large bundt pan and dust with sifted cocoa powder.
In a small bowl, sift 1 tbsp of cocoa powder over the chopped cranberries. Toss to coat. Set aside.
In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium-sized bowl, whisk together the non-dairy milk, oil, vinegar, and almond extract. Add the liquid ingredients to the dry ingredients and pour in the hot coffee. Whisk together just until combined. Add the cranberries being careful not to over mix.
Add the batter to the bundt pan and bake for 65-75 minutes, or until a toothpick inserted comes out mostly clean or with a few cooked crumbs stuck to it. Let the cake cool for at least 30 minutes before removing from the pan and cooling on a wire rack.
Combine the ingredients for the ganache in a microwave safe bowl. Heat for 25 second burst, stirring well each time, until the chocolate it melted and the ganache is smooth.
Spoon over the cooled cake once the cranberries are ready so that they stick.
Combine the water and 2 cups of granulated sugar in pot over medium heat. Heat until the sugar dissolves and has simmered for 2 minutes. Remove from heat and let cool for 5 minutes (cooling is important so the berries don't burst.)
Add the cranberries once the syrup Stir gently and let them sit for covered for 2 hours.
Drain the cranberries, reserving the syrup for drinks or another use.
Place the rest of the granulated sugar or super-fine sugar on a plate. Roll the cranberries in the sugar, ensuring each berry is covered. Carefully scoop them up with a slotted spoon and let dry at room temperature on a baking sheet for an hour or until dry. Place over the ganache.
Make it gluten-free by substituting the flour with a all-purpose gluten-free flour blend and 1.5 tsp of xanthan gum.