Mexican Chocolate Cake With Dried Cranberries Recipe

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.

No additional tips available.

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

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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.

Mexican Chocolate Cake With Dried Cranberries

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