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    Home » Dessert Recipes » Chocolate and Cranberry Bundt Cake

    Chocolate and Cranberry Bundt Cake

    Published: Nov 13, 2019 | This post may contain affiliate links·

    213 shares
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    Chocolate Cranberry Cake with chocolate drip
    Chocolate Cranberry Cake with chocolate drip

    This festive chocolate and cranberry bundt cake is studded with cranberries and topped with a chocolate glaze and makes for the perfect festive table dessert.

    Chocolate Cranberry Bundt Cake

    'If it's Christmas, it must be Cranberries' - so goes the title of a chapter in Nigella Lawson's 'Feast'. I agree, it ain't festive enough, if there ain't cranberries in it! This isn't a fruit I grew up on, and although fresh cranberries are now available in gourmet supermarkets in India, they were a rarity several years ago.

    They are not commonly available in supermarkets in Switzerland either, so I was pleasantly surprised to see boxes of cranberries in the local store around Thanksgiving this time.

    I have been trying to use them in as many possible ways I can think of - cranberry compote, cranberry syrup, a garnish for drinks. How would you use fresh cranberries? Let me know your ideas in the comments!

    Chocolate Cranberry Bundt Cake

    Now about this cake - making a chocolate and cranberry bundt cake has been on my list for the longest time. And when I got hold of this beauty from Nordic Ware, I couldn't make any more excuses.

    This bundt cake recipe calls for sour cream and I've added dried cranberries to the batter. The cake itself is moist and intense. It is a fool-proof and no fuss recipe, and the silky chocolate glaze and a smattering of sweetened cranberries, gives it a glamorous makeover.

    This cake would make a delicious addition to any holiday feast, and I particularly like how the Bundt kinda looks like a wreath!

    Chocolate Cranberry Bundt Cake

    If you like this Holiday-special Chocolate and Cranberry Bundt recipe, you may like these holiday treats as well:

    WALNUT-PEAR LAYER CAKE WITH CHOCOLATE GANACHE
    DORIE’S LINZER SABLES
    CLASSIC GINGERBREAD COOKIES
    RED VELVET CHEESECAKE CAKE
    WASSAIL-INSPIRED MULLED APPLE JUICE

    Chocolate Cranberry Bundt Cake
    Chocolate Cranberry Bundt Cake

    Chocolate and Cranberry Bundt Cake

    Shinta
    Cranberry and chocolate cundt cake, topped with a silken chocolate ganache is the kind of dessert that would take center stage on your festive table
    No ratings yet
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    Prep Time 20 mins
    Cook Time 50 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 712 kcal

    Equipment

    • Nordicware Bundt Cake Pan

    Ingredients
      

    • 230 grams butter at room temperature
    • 270 grams or 1½ cups granulated sugar
    • 3 eggs at room temperature
    • 120 grams or ½ cup sour cream
    • 280 grams or 2 ¼ cups all purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • 75 grams or 3/4 cup cocoa powder
    • 1 teaspoon salt
    • ½ cup milk
    • 1 teaspoon vanilla extract
    • ¾ cup dried cranberries and a little more for the topping
    • ¼ cup fresh cranberries optional
    • For the chocolate glaze:
    • 100 grams dark chocolate
    • 100 ml cream
    • 1 teaspoon butter
    • 1 tablespoon confectioners sugar

    Instructions
     

    • Prepare a 10-cup bundt cake pan by coating the inside with butter and dusting it with flour. Shake off any excess flour.
    • Toss the cranberries in 1 teaspoon flour, and keep it aside.
    • Preheat the oven to 180 C (350 F)
    • In a small bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
    • In a large mixing bowl of a stand mixer or using a hand-held mixer, beat the butter on medium speed until it is pale and fluffy.
    • Add the sugar and beat for a minute more.
    • Add the eggs one at a time, beating after each addition
    • Mix the sour cream with the milk in a bowl.
    • Add the flour-mixture and the milk-sour cream mixture in 3 increments, alternating between wet and dry ingredients.
    • Mix on low speed until just combined.
    • Add the flour-coated cranberries into the batter and give it a mix, until just combined.
    • Transfer the batter into the prepared bundt pan and bake for 45-50 minutes untill the cake is done.
    • While the cake is baking, prepare the chocolate glaze.
    • Melt the chocolate together with the cream and butter in a bowl over simmering water (also known as the double boiler method) stirring occasionally.
    • As soon as the chocolate starts to melt, remove it from the heat and add in the sugar and stir.
    • Pour the glaze over the cake, while it is still a little warm.
    • Top with dried and fresh cranberries.
    • I cooked some of the fresh cranberries in sugar syrup for 5 minutes, and add these sweetened cranberries on the top on the cake.

    Nutrition

    Calories: 712kcalCarbohydrates: 84gProtein: 10gFat: 41gSaturated Fat: 24gCholesterol: 151mgSodium: 690mgPotassium: 367mgFiber: 6gSugar: 47gVitamin A: 1125IUVitamin C: 1mgCalcium: 90mgIron: 5mg
    Keyword chocolate bundt cake, Cranberry
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

    If you like this recipe, pin here for later:

    Chocolate and cranberry cake
    « Instant Pot Gajar Halwa
    Instant Pot White Chocolate and Cranberry Cheesecake »
    213 shares

    Reader Interactions

    Comments

    1. Rafeeda - The Big Sweet Tooth says

      December 13, 2017 at 6:50 am

      Such a beautiful looking bundt cake! I am not a fan of sour fruits, so even the box of cranberries was pushing me to pick it up, I didn't do it... I guess I would love it in this bundt cake for sure... the sour cream will make it even more moist and delicious!

      • Shinta @ Caramel Tinted Life says

        December 13, 2017 at 7:51 am

        Thank you so much! Yes, cranberries are not my favorite on their own, but when cooked with a little sugar syrup, I can have them happily any time!

    2. Jhuls | The Not So Creative Cook says

      December 09, 2017 at 10:34 am

      The cake looks simply elegant and festive! I am sure everybody at Fiesta Friday would love to have a slice or two!???? Thanks for joining this week’s party! I hope you could visit other guests as well.????

      • Shinta @ Caramel Tinted Life says

        December 10, 2017 at 9:22 pm

        Thank you so much Jhuls! I'm a bit behind on catching up with the others, but I just visited a few and I am drooling already!

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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