Mexican Chocolate Cake With Dried Cranberries

Recipe by Annacia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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