Ingredients

7 oz (200g) semisweet chocolate

2/3 cup (150g) unsalted butter

4 eggs

2/3 cup (135g) sugar

1/4 tsp (1g) salt

1 tsp (5g) vanilla extract

1/2 cup (60g) all-purpose flour

9 oz (250g) fresh or frozen cranberries

1/3 cup (70g) sugar

2 tbsp (30ml) orange juice

Zest of a large orange

14 oz (400g) cream cheese, at room temperature

1 tsp (5g) vanilla extract

3 tbsp (60g) honey

Cranberry sauce (prepared from above)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and line it with parchment paper.

Step 2: Melt the semisweet chocolate and butter together over a bain-marie until smooth. Set aside to cool to room temperature.

Step 3: In a large bowl, beat the eggs, sugar, vanilla extract, and salt with a hand mixer until thick and pale yellow, about 3-5 minutes.

Step 4: Add the cooled melted chocolate mixture to the egg mixture and mix until fully combined.

Step 5: Gently fold in the sifted all-purpose flour using a spatula until just incorporated.

Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is set. Run a sharp knife around the pan edges to loosen before removing.

Step 7: Allow the cake to cool for 10 minutes, then invert it onto a serving plate and let it cool completely.

Step 8: To make the cranberry sauce, place cranberries, sugar, and orange juice in a saucepan. Bring to a boil over medium heat, stirring constantly, then simmer for 5-10 minutes until thickened.

Step 9: Stir in the orange zest, remove from heat, and strain the sauce through a sieve. Set aside to cool.

Step 10: For the frosting, combine cream cheese, honey, and vanilla extract in a mixing bowl. Beat until smooth and creamy.

Step 11: Gently fold the cooled cranberry sauce into the cream cheese mixture with a few swirls to create a marbled effect.

Step 12: Spread the frosting evenly over the cooled cake. Serve immediately or refrigerate leftovers.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

If fresh cranberries are not available, frozen cranberries work just as well—no need to thaw before cooking.

Add a splash of orange liqueur to the cranberry sauce for an adult twist.

Use a hand mixer on medium speed to avoid overbeating the eggs, which keeps the cake tender.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries are not recommended for the sauce because they won’t release juices the same way fresh or frozen cranberries do. If using dried, soak them in orange juice first and adjust the sugar accordingly.

Is it necessary to invert the cake after baking?

Inverting the cake helps release it cleanly from the springform pan and gives it a smooth top surface for frosting. It’s a simple step that improves presentation but can be skipped if desired.