One more Thanksgiving recipe before Turkey Day…This Dark Chocolate Cranberry Bundt Cake is pretty decadent. It is rich with a burst of flavor from the fresh cranberries. And with all this dark chocolate, you really cannot go wrong.
I’d actually never made a bundt cake before this one, but I received this bundt pan as a wedding shower gift, and it was crying to be used. The bundt pan just made this Dark Chocolate Cranberry Bundt Cake so beautiful.
I hope you all have a great Thanksgiving celebrated with family and friends.
I want to see what you are making! If you make Dark Chocolate Cranberry Bundt Cake, or any of my recipes, post your food photos with #KitchenCurious.
Dark Chocolate Cranberry Bundt Cake
Ingredients for the Cake:
2 1/4 Cup Flour
3/4 Cup Cocoa Powder
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Butter
1 3/4 Cup Sugar
2 Teaspoons Vanilla
1 Cup Milk
1 Cup Fresh, Chopped Cranberries
2 Ounces Chopped Dark Chocolate
Ingredients for the Ganache:
1/2 Cup Heavy Cream
3 Ounces Chopped Dark Chocolate
2 Tablespoons Butter
Preheat the oven to 350. Spray the bundt pan with a non-stick spray and set aside.
In a large bowl, combine the flour, cocoa, baking powder, and salt. In a standing mixer, mix together the sugar, butter, and vanilla. Slowly add in each egg, one at a time. Mix until it looks like a smooth, creamy mixture.With the mixer speed on low, add in ½ cup of the flour mixture at a time and the cup of milk, mixing until combined. Once fully combined, gently fold in the cranberries and dark chocolate pieces with a large spoon.
Pour the cake mixture into your bundt pan. Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.Once baked, cool in the bundt pan for 10 minutes, then carefully turn out of pan onto wire rack and cool completely.
While the bundt cake cools, make your dark chocolate ganache. Make a double boiler on the stove. Melt the butter, heavy cream, and dark chocolate together in the bowl, stirring often until smooth and all lumps are gone.
Once the cake has cooled, drizzle the ganache over the cake and serve.
Recipe adapted from My Baking Addiction