Cranberry Chocolate Fudge Bundt Cake with Ganache and Sugared Cranberries
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!
1tbspunsweetened cocoa powder plus some for sifting into pan
2 3/4cupgranulated sugar
1 1/4cupunsweetened cocoa powder
1 1/2tspbaking powder
1 1/2cupunsweetened plant-based milk
1cupneutral oil(e.g. avocado or canola)
1 1/2cupsfresh hot coffee or Americano
For the Chocolate Ganache:
1cup chopped vegan semi-sweet chocolate, or chocolate chips(~187 g)
1tbspneutral vegetable oil(e.g. avocado or canola)
1/3cupfull-fat coconut milk(canned, no gums)
2 cupsgranulated sugar
2 cupsfresh whole cranberries
1cupgranulated or super-fine sugar
For the Cake:
Preheat oven to 350°F. 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.
Spray a large bundt pan with vegetable oil, or grease with shortening (not margarine or vegan butter, this may cause sticking!) and dust with sifted cocoa powder.
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 10 minutes before gently inverting onto a wire rack.
For the Ganache:
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. If the ganache has thickened by that time, heat for 10 second bursts in the microwave, stirring well each time.
For the Sugared Cranberries:
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. 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 the cranberries over the top of the cake like a crown.