Chocolate Cranberry Cake with Gelt Glaze
This Chocolate Cranberry Cake is rich and a little tart. With a chocolate glaze made out of gelt. Perfect for Thanksgivukkah!!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the cake:
- 1 cup unsalted butter (plus more for the pan, melted and cooled)
- 2 cups all-purpose flour (plus more for the pan)
- 1/2 cup cocoa powder (we use Dutch processed)
- 1 1/2 cups sugar
- 1 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup sour cream
- 1 cup cranberry juice (100% juice)
- 1 teaspoon pure vanilla extract
- 1 cup chocolate gelt (chopped roughly)
- 1 cup cranberries
- For the chocolate glaze:
- 1 cup chocolate gelt (chopped roughly)
- 2/3 cup heavy cream
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup cranberries (coated in sugar)
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Grease a 10 or 12-cup bundt pan and flour lightly.
- 3
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking.
- 4
Then add the butter, eggs, sour cream, cranberry juice, and vanilla. Beat with an electric mixer just until combined. Do not over mix.
- 5
Fold in the gelt chunks and cranberries. Pour the batter in the pan evenly.
- 6
Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- 7
Let cool for 10 minutes in the pan and then turn onto a cooling rack to finish cooling.
- 8
To make the glaze, place the gelt chunks in a heat resistant bowl and set aside.
- 9
Combine the heavy cream and sugar in a space saucepan over medium heat. Stir until the sugar is all dissolved and cream is hot.
- 10
Pour the cream over the chocolate and mix until combined well and all the chocolate is melted.
- 11
Pour over the cooled cake and garnish with cranberries!