Chocolate Cranberry Fudge Cake
Indulge in the ultimate dessert experience with this Chocolate Cranberry Fudge Cake, a decadent treat that expertly balances rich chocolate flavors with the subtle tartness of dried cranberries. This two-layer masterpiece is made with a moist and tender cocoa-infused cake batter featuring semi-sweet chocolate chips and cranberries for bursts of flavor in every bite. The crowning glory is a luxurious dark chocolate fudge ganache, created with a silky blend of heavy cream, butter, and dark chocolate, cascading over the layers for a glossy, show-stopping finish. Perfect for celebrations or simply satisfying your sweet tooth, this cake is not only a feast for the palate but also a joy to make, with its straightforward preparation and stunning presentation. Serve this divine dessert as is, or garnish with extra cranberries and chocolate shavings for a touch of elegance.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cup Boiling water
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Dried cranberries
- 0.75 cup Heavy cream
- 4 ounces Dark chocolate (chopped)
- 2 tablespoons Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, vegetable oil, vanilla extract, and eggs. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Carefully stir in the boiling water until the batter is smooth and slightly thin.
Fold in the semi-sweet chocolate chips and dried cranberries.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the fudge ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Remove the cream from the heat and pour it over the chopped dark chocolate and butter in a heatproof bowl. Let it sit for 2 minutes, then stir until the mixture is smooth and glossy.
Once the cakes are cool, place one cake layer on a serving plate. Spread a generous layer of ganache on top.
Place the second cake layer on top, then pour the remaining ganache over the top, allowing it to drip down the sides.
Garnish the cake with additional dried cranberries or chocolate shavings if desired.
Let the cake set at room temperature for 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 739.9 g | 269% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 454.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 582 mg | 45% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 3182 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
