For those with a passion for tantalizing sweet treats, allow me to introduce you to a culinary journey that leads straight to the heart of flavor. Today, we embark on a quest to discover the ultimate recipe for a cranberry chocolate cake, a dessert that harmoniously blends the delightful tanginess of cranberries with the rich, decadent indulgence of chocolate. Get ready to embark on a baking adventure that will delight your taste buds and leave you craving more!
Here are our top 7 tried and tested recipes!
OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE
Make and share this Outrageous Chocolate Cranberry Fudge Cake recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make cake:.
- Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess.
- Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate.
- Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.
- Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
- Make glaze:.
- Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
- Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
CRANBERRY CHOCOLATE CAKE
This is a delightful dessert fro any time of the year, but especially for the Holiday season - try it - you might like it -
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
- Prepare cake mix with water, eggs and oil according to package directions.
- Add half cranberry sauce, mix, until well blended.
- Pour into prepared pan.
- Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
- Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
- When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
- Sprinkle with almond pieces, just before serving.
- TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.
WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING
Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- FILLING:.
- In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
- Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
- CAKE:.
- Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
- In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
- In a medium bowl, combine flour, baking powder, and salt, set aside.
- In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
- Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
- Spread batter in the prepared cake pans.
- Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
- Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
- FROSTING:.
- In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
- Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
- Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
- ASSEMBLY:.
- Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
- Top with the second layer; spread with one-third of the filling.
- Top with the third layer; spread with the remaining filling.
- Top with the fourth layer, cut side down.
- Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
- Makes 16 servings.
Nutrition Facts : Calories 650.5, Fat 32.2, SaturatedFat 19.6, Cholesterol 106.2, Sodium 312.7, Carbohydrate 86.5, Fiber 1.7, Sugar 69.5, Protein 6.4
SOURDOUGH CHOCOLATE CRANBERRY CAKE
A prize winning chocolate cranberry cake made with a sourdough starter.
Provided by Esther Nelson
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 24
Number Of Ingredients 13
Steps:
- In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
- In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
- Combine the mixtures together and stir until well blended.
- Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
- Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
- This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!
Nutrition Facts : Calories 164.1 calories, Carbohydrate 25.5 g, Cholesterol 15.8 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 145.3 mg, Sugar 15.5 g
CRANBERRY-WHITE CHOCOLATE POUND CAKE
This is a really delicious cake recipe that I clipped a few years ago from Homemakers Magazine. The sweet white chocolate is a nice contrast to the tart cranberries and orange.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 14
Steps:
- To make the cake, grease and flour a 9" tube pan; set aside.
- In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
- Add the brown and granulated sugars, orange rind and vanilla.
- Continue beating until fluffy.
- Beat in the eggs, one at a time.
- In a medium bowl, sift the flour and baking powder.
- Add to the creamed mixture, stirring until well combined.
- Stir in the cranberries and white chocolate chips.
- Spoon the batter into the prepared pan.
- Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
- Cool the cake in the pan on a wire rack.
- To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
- Stir in the orange juice.
- Unmold the cooled cake.
- Spoon the glaze over the top; let cool.
- Garnish the top of the cake with orange slices, or fill the centre with cranberries.
CHOCOLATE CRANBERRY FUDGE CAKE!
How decedent is this? Bring it to someone for a special treat ! If you can get it out of the house in time. Recipe is from Ocean Spray and picture ! Got my attention !
Provided by Carol Junkins
Categories Chocolate
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees F. Line an 8" round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
- 2. Microwave 2/3 cup choc. chips, butter and unsweetened chocolate in large microwave-safe bowl on High for one minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
- 3. Add cranberry sauce and sugar, mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
- 4. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
- 5. MAKES GLAZE: Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce, mix well.
- 6. Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill one hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING
Steps:
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spread batter in the prepared cake pans. 4. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks. 5. For frosting: In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar. 6. To assemble, use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down. 7. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled. Makes 16 servings.
Tips:
- Make sure your oven is preheated before baking the cake. This will help the cake rise evenly.
- Use room temperature ingredients. This will help the cake batter mix together more smoothly.
- Do not overmix the cake batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This Cranberry Chocolate Cake is a delicious and festive treat that is perfect for any occasion. The moist chocolate cake is studded with tart cranberries and topped with a creamy chocolate frosting. Whether you are serving it at a holiday party or enjoying it as a special dessert, this cake is sure to be a hit.
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