Made This Recipe? Add Your Photo
This is a chocolate cake with a twist, a nice treat for any dessert lover. Cinnamon and chocolate are the classic flavours in Mexican hot chocolate. You can use dried sour cherries in place of the cranberries.
- 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 cup buttermilk or 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
- 1⁄2 cup whipping cream
- 3 ounces bittersweet chocolate, finely chopped
- Position a rack in the middle of the oven and preheat to 350°F (175°C).
- 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.
- Add water and coffee and whisk until smooth. Remove from heat and let cool.
- Whisk in the sugar, eggs, buttermilk, and vanilla.
- Sift together flour, baking soda, cinnamon and salt.
- Add the cocoa mixture and whisk until just combined.
- Whisk in the cranberries.
- 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.
- 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.
- Let cool.
- For the glaze, bring the cream to a boil in a small pot.
- Remove from the heat and add the chocolate, stirring until smooth.
- Spoon the glaze over the top of the cake, letting it run down the sides.
- Keeps well for 3 days tightly wrapped. Freeze for longer storage.