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.
‘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!
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!
If you like this Holiday-special Chocolate and Cranberry Bundt recipe, you may like these holiday treats as well:
Chocolate and Cranberry Bundt Cake
- Nordicware Bundt Cake Pan
- 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
- 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.
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