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    You are in: Home / Recipes / Mexican Chocolate Cake With Dried Cranberries Recipe
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    Mexican Chocolate Cake With Dried Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Annacia's Note:

    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.

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    Units: US | Metric



    1. 1
      Position a rack in the middle of the oven and preheat to 350°F (175°C).
    2. 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. 3
      Add water and coffee and whisk until smooth. Remove from heat and let cool.
    4. 4
      Whisk in the sugar, eggs, buttermilk, and vanilla.
    5. 5
      Sift together flour, baking soda, cinnamon and salt.
    6. 6
      Add the cocoa mixture and whisk until just combined.
    7. 7
      Whisk in the cranberries.
    8. 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. 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. 10
      Let cool.
    11. 11
      For the glaze, bring the cream to a boil in a small pot.
    12. 12
      Remove from the heat and add the chocolate, stirring until smooth.
    13. 13
      Spoon the glaze over the top of the cake, letting it run down the sides.
    14. 14
      Keeps well for 3 days tightly wrapped. Freeze for longer storage.

    Ratings & Reviews:

    • on December 06, 2009


      Lovely bundt cake with a mild chocolate flavor and an intense burst of chocolate from the ganache. The cranberries plump up nicely. Next time I may reduce the sugar a little and will increase the cinnamon. Thank you for the recipe. Made for Went to the Market tag game.

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    • on July 13, 2009


      This is one of those few times where I did include the instant coffee that was called for in this recipe! It wasn't terribly prominant & that was great for me, but it was noticeable, so my other half liked that! What was really nice for me was the combo of chocolate, cinnamon & cranberries ~ VERY, VERY NICE, & a keeper of a recipe! [Tagged, made & reviewed in the current Comfort Cafe under my theme, Annacia's All Mexed Up!]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chocolate Cake With Dried Cranberries

    Serving Size: 1 (166 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 494.3
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 15.1 g
    Cholesterol 107.9 mg
    Sodium 286.8 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 2.6 g
    Sugars 42.5 g
    Protein 5.6 g

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