Chocolate Cranberry Cake
A rich, moist chocolate cake bursting with tart cranberries and deep cocoa flavor — the perfect festive dessert for holidays or cozy gatherings.
Print
Pin
Servings: 10 Slices
Calories: 380kcal
Cost: $10–$12
Equipment
- 1 9-inch round pan or bundt pan Greased and floured
- 1 Electric mixer Or hand whisk
- 2 Mixing bowls Large and medium
- 1 Wire rack For cooling
- 1 Spatula Rubber type
- 1 Measuring set Cups and spoons
- 1 Sifter For cocoa powder
- 1 Parchment paper Optional for lining
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder sifted
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- ½ cup vegetable oil
- ¾ cup hot coffee enhances chocolate flavor
- 1 ½ cups cranberries fresh or frozen (don’t thaw)
- ½ cup dark chocolate chips
- 2 tablespoon butter for frosting or ganache
- ½ cup powdered sugar for glaze (optional)
Instructions
- Combine flour, cocoa, baking powder, soda, and salt.
- Beat eggs, sugars, vanilla, sour cream, and oil until smooth.
- Fold dry mix into wet, then stir in hot coffee.
- Gently fold in cranberries and chocolate chips.
- Pour batter into pan and bake 40–45 mins at 350°F (175°C).
- Cool 15 mins, then transfer to rack.
- Top with ganache or powdered sugar.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 380kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 280mg | Potassium: 220mg | Fiber: 3g | Sugar: 35g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2.5mg