Outrageous Chocolate Cranberry Fudge Cake
Indulge in the ultimate dessert experience with this Outrageous Chocolate Cranberry Fudge Cake—a decadent masterpiece that combines rich, moist chocolate layers with bursts of tart cranberries and pockets of melted semi-sweet chocolate. Topped with a luscious homemade fudge frosting made from real butter, heavy cream, and melted chocolate, this cake is the perfect balance of sweet and tangy. The cranberries add a festive flair, making it ideal for holiday gatherings, yet it’s irresistible enough for any occasion. Easy to prepare in under an hour, this crowd-pleaser delivers melt-in-your-mouth indulgence with every bite. Whether you’re hosting a celebration or simply indulging your sweet tooth, this cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cups boiling water
- 1 cup fresh or frozen cranberries
- 1 cup semi-sweet chocolate chips
- 0.5 cups unsalted butter (for frosting)
- 1.5 cups semi-sweet chocolate (for frosting, chopped)
- 1 cups powdered sugar (for frosting)
- 0.5 cups heavy cream (for frosting)
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until smooth. Slowly pour in the boiling water and mix until the batter is thin but well-combined.
Gently fold in the cranberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the fudge frosting, melt the butter and semi-sweet chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth.
Remove the chocolate mixture from the heat and whisk in the powdered sugar, heavy cream, and vanilla extract. Let the frosting cool slightly until it is thickened but still spreadable.
Place one layer of the cake onto a plate or cake stand. Spread a generous amount of frosting on top, then place the second layer on top.
Frost the top and sides of the cake with the remaining fudge frosting. Decorate with additional cranberries or chocolate as desired.
Slice and serve. Enjoy this outrageously decadent dessert!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 59.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 330 mg | 7% | |
*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.
