Mexican Chocolate Cake With Dried Cranberries

Name: Mexican Chocolate Cake With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 1/2 cup dutch-process unsweetened cocoa powder; 1 tablespoon instant coffee; 3/4 cup water; 1 cup sugar; 1 cup packed brown sugar; 2 large eggs; 1/2 1/2 cup sour cream or 1/2 cup plain yogurt; 1 tablespoon pure vanilla extract; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon sea salt; 1 cup dried cranberries; GLAZE; 1/2 cup whipping cream; 3 ounces bittersweet chocolate, finely chopped

Servings: persons

1 cup unsalted butter
1/2 cup dutch-process unsweetened cocoa powder
1 tablespoon instant coffee
3/4 cup water
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup dried cranberries
GLAZE
1/2 cup whipping cream
3 ounces bittersweet chocolate, finely chopped

1
Position a rack in the middle of the oven and preheat to 350u00b0F (175u00b0C).
2
Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan. Melt the butter over moderately low heat, then whisk in cocoa.
3
Add water and coffee and whisk until smooth. Remove from heat and let cool.
4
Whisk in the sugar, eggs, buttermilk, and vanilla.
5
Sift together flour, baking soda, cinnamon and salt.
6
Add the cocoa mixture and whisk until just combined.
7
Whisk in the cranberries.
8
Pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
9
Cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
10
Let cool.
11
For the glaze, bring the cream to a boil in a small pot.
12
Remove from the heat and add the chocolate, stirring until smooth.
13
Spoon the glaze over the top of the cake, letting it run down the sides.
14
Keeps well for 3 days tightly wrapped. Freeze for longer storage.

1379

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup unsalted butter, 1/2 cup dutch-process unsweetened cocoa powder, 1 tablespoon instant coffee, 3/4 cup water, and more.

Yes, Mexican Chocolate Cake With Dried Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!