Description
This Easy Chocolate Cranberry Cake combines the rich, smooth taste of semisweet chocolate with the tartness of fresh cranberries. Topped with a luscious cream cheese and cranberry sauce swirl frosting, this dessert is perfect for festive occasions or a special treat. The cake is moist, flavorful, and beautifully marbled with cranberry sauce to add a burst of fruitiness in every bite.
Ingredients
Scale
Chocolate Cake
- 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
Cranberry Sauce
- 9 oz (250g) fresh or frozen cranberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) orange juice
- Zest of a large orange
Cream Cheese Frosting
- 14 oz (400g) cream cheese, at room temperature
- 3 tbsp (60g) honey
- 1 tsp (5g) vanilla extract
Instructions
- Prepare the chocolate cake: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and line it with parchment paper to prevent sticking.
- Melt chocolate and butter: Using a bain-marie (double boiler), melt the semisweet chocolate and butter together until smooth. Allow the mixture to cool to room temperature before proceeding.
- Mix eggs and sugar: In a large bowl, combine the eggs, sugar, vanilla extract, and salt. Using a hand mixer, beat the mixture for 3-5 minutes until it becomes thick and light yellow in color.
- Add melted chocolate: Pour the cooled chocolate and butter mixture into the egg mixture and mix well until fully combined.
- Incorporate flour: Sift the all-purpose flour and gently fold it into the chocolate mixture using a spatula, taking care not to overmix.
- Bake the cake: Pour the cake batter into the prepared springform pan. Bake in the preheated oven for 25-30 minutes, or until the cake is set. Once done, run a sharp knife around the inside edges of the pan, let the cake cool for 10 minutes, then invert onto a serving plate and allow it to cool completely.
- Prepare the cranberry sauce: In a saucepan, combine cranberries, sugar, and orange juice. Bring to a boil while stirring constantly, then reduce heat and simmer for 5-10 minutes until the sauce thickens. Stir in the orange zest, remove from heat, and strain through a sieve. Set aside to cool.
- Make cream cheese frosting: In a separate mixing bowl, blend the room temperature cream cheese, honey, and vanilla extract until smooth and creamy using a hand mixer or whisk.
- Create the cranberry marble: Gently fold the cooled cranberry sauce into the cream cheese frosting just a few times to create a marbled effect without fully mixing the two.
- Assemble the cake: Once the cake has cooled completely, spread the cream cheese and cranberry frosting evenly over the top. Serve immediately or refrigerate leftovers.
Notes
- Ensure the chocolate-butter mixture is cooled before adding to eggs to prevent curdling.
- You can use fresh or frozen cranberries for the sauce; just thaw frozen cranberries before using.
- For a more intense orange flavor, add a bit more zest or a splash of orange liqueur.
- Leftover cake should be refrigerated and consumed within 3-4 days for best freshness.
- This cake can be made a day ahead; just keep it covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, cranberry sauce, cream cheese frosting, easy dessert, holiday cake, marbled frosting
