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Chocolate and Cranberry Cake

A delightful treat that combines rich chocolate with tart cranberries for a moist and flavorful cake perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g dark chocolate (at least 50% cocoa) Chopped for easier melting
  • 100 g unsalted butter Cut into cubes for quicker melting
  • 200 g sugar
  • 3 large eggs Room temperature
  • 150 g all-purpose flour Sifted
  • 1 teaspoon baking powder
  • 200 g fresh or dried cranberries If using dried, consider using ones without added sugar
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Line the bottom of your baking pan with parchment paper and lightly grease the sides.
Mixing and Baking
  1. Melt the dark chocolate and unsalted butter together over a pot of simmering water or in the microwave until smooth, then let it cool slightly.
  2. Whisk sugar and eggs together in a separate bowl until well combined and slightly pale.
  3. Slowly add the melted chocolate mixture to the egg and sugar mix, stirring gently to combine.
  4. Mix flour, baking powder, and salt in another bowl, then gradually fold this into the wet mixture until just combined.
  5. Fold in cranberries carefully until evenly distributed.
  6. Transfer the batter to the prepared baking pan and spread it evenly.
  7. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve plain, dust with powdered sugar, top with whipped cream or ice cream. Can be stored in an airtight container for 3 days or frozen for up to 3 months. Thaw in the fridge before serving.