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  • Chocolate Cranberry Fudge Cake

    2 votes
    Chocolate Cranberry Fudge Cake
    Prep: 1.5 hours Cook: 45 min Servings: 16
    by Robyn Savoie
    269 recipes
    >
    This is so outrageously good it's sinful! The combination of decadent chocolate and tart cranberries is simply fabulous. You will find yourself serving this in small wedges because it's moist and dense like a fudge. Unlike a cake, which is moist, light and delicate.

    Ingredients

    • Cake:
    • 2/3 Cup Semi-Sweet Chocolate Chips
    • 1/2 Cup Butter or Margarine
    • 1 Oz. Bar/Square Unsweetened Chocolate
    • 1 Cup Whole Berry Cranberry Sauce
    • 1/2 Cup Granulated Sugar
    • 2 Large Eggs
    • 1 Tsp. Vanilla Extract
    • 1/4 Cup All Purpose Flour
    • 1/2 Tsp. Baking Powder
    • Glaze:
    • 1/2 Cup Heavy Cream
    • 1/2 Cup Semi-Sweet Chocolate Chips
    • 1/4 Cup Jellied Cranberry Sauce
    • Garnish Ideas:
    • 1/2 Cup Dried Cranberries, Chopped
    • 1/2 Cup Mini Semi-Sweet Chocolate Chips (White or Brown)
    • 4 - 8 Whole Chocolate Leaves (White or Brown)
    • 1/2 Cup White Chocolate Curls
    • 1 Cup Sugared Cranberries

    Directions

    Prepare Cake:
    1.
    Preheat oven to 325ºF. Line an 8-inch round cake pan with parchment paper. Coat paper with cooking spray. Dust pan with flour, tap to remove excess.
    2.
    Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
    3.
    Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
    4.
    Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
    Prepare Glaze:
    1.
    Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.
    2.
    Turn cake out onto serving plate; remove paper. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
    Garnish:
    1.
    You can use any of the listed items and have fun.
    2.
    My favorite is mixing the chopped craisins and mini white chocolate chips. Gently pressing into side of cake before the glaze sets. Place a few sugared cranberries on top and done.
    Cook's Tip:
    1.
    Want to add a citrus flair to this decadent cake? Add 1 Tablespoon fresh orange zest to cake batter and use chopped orange-flavored craisins along with sugared orange peels as garnish.

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    Reviews

    • Bobby Lovera
      Bobby Lovera
      Looks so tempting! Must try this.
      1

      Comments

      • ShaleeDP
        ShaleeDP
        I like making cakes, im still learning them. I like your fudge cake :)

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