Cranberry Chocolate Cake Recipes

CRANBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
• Prepare cake mix with water, eggs and oil according to package directions.
• Add half cranberry sauce, mix, until well blended.
• Pour into prepared pan.
• Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
• Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
• When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
• Sprinkle with almond pieces, just before serving.
• TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.

CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES

Steps:

• Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
• Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
• Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
• Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
• Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

CRANBERRY UPSIDE-DOWN CAKE WITH CHOCOLATE CHIPS

Steps:

• Position an oven rack in the center and preheat the oven to 350 degrees F (175 degrees C). Grease a nonstick 9-inch round cake pan.
• Place butter in a saucepan over medium-high heat; stir until melted. Add 1/3 cup white sugar, brown sugar, and cinnamon. Increase heat slightly and stir mixture until it comes to a gentle boil. Cook for 30 seconds, remove from heat, and immediately scrape mixture into the prepared cake pan. (Be careful as mixture will be very hot.) Tilt the cake pan to evenly coat the bottom. Sprinkle cranberries evenly on top of the sugar mixture; set aside.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Beat butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually beat in remaining 2/3 cup sugar. Add eggs, one at a time, beating well after each addition. Mix in orange zest, orange extract, and vanilla extract. Blend in buttermilk. Gradually add flour mixture, beating briefly until smooth. Fold in chocolate chips. Drop heaping spoonfuls of the batter randomly over cranberries in the cake pan, then smooth the batter with the back of a spoon until even.
• Bake in the preheated oven until cake is golden brown, springy to the touch, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a large, flat serving plate. Cool for at least 20 minutes before serving.

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE

Steps:

• Make cake:.
• Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess.
• Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate.
• Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.
• Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
• Make glaze:.
• Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
• Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

CHOCOLATE CRANBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.