Cranberry Chocolate Fudge Bundt Cake with Ganache and Sugared Cranberries

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!

4.60 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: Vegan Cake

Prep Time: 10

Cook Time: 1 5

Sugared Cranberries: 3

Total Time: 1 15

Servings: 16 slices

Calories: 482kcal

Author: Bronwyn

Ingredients

For the Cake:

1 cup fresh cranberries, coarsely chopped
1 tbsp unsweetened cocoa powder plus some for sifting into pan
3 cups all-purpose flour
2 ¾ cup granulated sugar
1 ¼ cup unsweetened cocoa powder
¾ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp salt
1 ½ cup unsweetened plant-based milk
1 cup neutral oil (e.g. avocado or canola)
¼ cup white vinegar
1 tsp almond extract
1 ½ cups fresh hot coffee or Americano

For the Chocolate Ganache:

1 cup chopped vegan semi-sweet chocolate, or chocolate chips (~187 g)
1 tbsp neutral vegetable oil (e.g. avocado or canola)
⅓ cup full-fat coconut milk (canned, no gums)

Candied Cranberries

2 cups granulated sugar
2 cups water
2 cups fresh whole cranberries
1 cup granulated or super-fine sugar

Instructions

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.

Nutrition Info:

Notes:

Make it gluten-free by substituting the flour with a all-purpose gluten-free flour blend and 1.5 tsp of xanthan gum.

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