Make This Cranberry Chocolate Crunch Bundt Recipe for Sweet Bliss

Crafting a delightful cranberry chocolate crunch bundt cake promises an adventure in sweet indulgence.

Layers of rich cocoa mingle with tart berries, creating a symphony of flavors.

Unexpected texture from crispy nuts adds a surprising crunch to each delectable slice.

Seasonal ingredients dance together, promising a dessert that feels both comforting and elegant.

Festive baking doesn’t get more exciting than this delectable treat.

Home bakers will adore how simple yet impressive this recipe becomes.

Craving a showstopping dessert that impresses everyone at the table?

Grab your mixing bowl and let’s make magic happen.

Highlights That Make Cranberry Chocolate Bundt Special

• Bake with Ease: This recipe offers a straightforward method that even amateur bakers can master, with clear steps and simple techniques.
• Crowd-Pleasing Flavor Combo: Chocolate and cranberry create a delightful taste sensation that appeals to both sweet and tangy flavor lovers, making it a guaranteed crowd-pleaser.
• Impressive Presentation: The Bundt cake's stunning design and luxurious ganache drizzle transforms an ordinary dessert into a show-stopping centerpiece perfect for special gatherings or casual get-togethers.
• Versatile Dessert Delight: Equally suitable for holiday celebrations, afternoon tea, potlucks, or as a decadent weekend treat, this cake adapts to any social setting with its rich, indulgent profile.

Cranberry Chocolate Bundt Cake Ingredients

• Dark Chocolate: Rich and smooth chocolate base for the cake.
• Butter: Adds richness and moisture to the cake.
• Eggs: Provides structure and helps with cake's texture.
• Brown Sugar: Brings deep, caramel-like sweetness.
• Self-Raising Flour: Creates light and fluffy cake texture.
• Cocoa Powder: Deepens chocolate flavor.
• Vanilla: Adds warm, sweet undertone.
• Sour Cream: Ensures cake remains moist and tender.

• Almonds, Cranberries: Provide crunch and fruity contrast.
• Cranberry Chocolate: Adds decorative and flavor complexity.
• Heavy Cream: Essential for smooth ganache.
• Ganache Ingredients: Creates glossy, rich chocolate topping.

Bundt Cake Instructions for Cranberry Chocolate Crunch

Step 1: Prepare the Oven and Baking Tin

Warm up the oven to 170°C (338°F). Generously coat a 2½L Bundt pan with butter and dust with flour to prevent sticking.

Step 2: Create Chocolate Base

Melt dark chocolate and butter using a double boiler. Stir gently until the mixture becomes completely smooth and glossy. Set aside to cool slightly.

Step 3: Whip Up Egg Mixture

Using an electric mixer, beat eggs, brown sugar, and vanilla on high speed. Continue mixing for 10 minutes until the mixture transforms into a pale, fluffy cloud-like consistency.

Step 4: Combine Dry Ingredients

Sift self-raising flour and cocoa powder together to ensure a lump-free mixture. Gently fold the melted chocolate, sour cream, and flour mixture into the whipped eggs, creating a silky smooth batter.

Step 5: Layer the Bundt Cake

• Chopped cranberry chocolate
• Almonds
• Cranberries

Spoon a quarter of the batter into the Bundt tin. Sprinkle one-third of the chocolate-nut mixture over the batter. Repeat the layering process, alternating batter and crumble, and finish with a final layer of batter.

Step 6: Bake to Perfection

Slide the Bundt tin into the preheated oven. Bake for 45-50 minutes, checking doneness by inserting a skewer into the center. The skewer should come out clean when the cake is ready. Let the cake rest in the tin for 5 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 7: Prepare Decadent Ganache

Finely chop the remaining dark chocolate. Heat cream until it just reaches a boil. Pour the hot cream over the chocolate and whisk until you achieve a smooth, glossy ganache.

Step 8: Finish and Garnish

Once the cake has cooled, drizzle the luscious ganache over the top. Decorate with delicate shards of cranberry chocolate for an extra touch of elegance.

Bundt Cake Tips That Make Cranberry Chocolate Shine

Whip Eggs to Perfection: Beat eggs, sugar, and vanilla for a full 10 minutes to create an incredibly light, airy texture that guarantees a soft, moist cake.

Prevent Chocolate Sinking: Layer batter and crumble mixture carefully to distribute cranberry chocolate and almonds evenly throughout the cake, ensuring delicious bites in every slice.

Master the Double Boiler: Melt chocolate and butter gently over simmering water to avoid burning, creating a smooth, glossy mixture for rich cake flavor.

Ganache Technique: Chop chocolate finely and pour hot cream slowly, whisking consistently to create a silky, glossy ganache that drapes beautifully over the cooled cake.

Check Doneness Accurately: Use the skewer test by inserting it into the cake’s center – if it comes out clean with just a few moist crumbs, your bundt cake is perfectly baked.

Tips To Preserve Cranberry Chocolate Crunch Bundt

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Keep cake covered at room temperature for 2-3 days if your kitchen is cool and dry. Place under a cake dome or plastic container to maintain moisture.
• Wrap the entire unfrosted cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. Alternatively, place cake slice in a preheated oven at 150°C for 5-7 minutes to restore its fresh-baked texture and warmth.

Perfect Complements to Cranberry Chocolate Bundt

• Flavor Fusion Companions: Rich red wine complements the deep chocolate notes, enhancing the dessert's decadent profile.
• Dessert Wine Delight: Select a Port or late-harvest Cabernet to match the cake's intense chocolate and tart cranberry characteristics.
• Temperature Contrast Pairing: Serve alongside vanilla bean ice cream to balance the cake's warm, rich flavor and provide a cool, creamy counterpoint.
• Coffee Companion Connection: Brew a strong espresso or dark roast coffee to cut through the sweetness and highlight the bundt cake's complex chocolate layers.

Chocolate Crunch Bundt Variants

• Gluten-Free Version: Replace self-raising flour with a gluten-free blend and add 1 teaspoon of xanthan gum for better texture and binding.
• Vegan Chocolate Crunch: Swap eggs with mashed bananas or aquafaba, use dairy-free dark chocolate, and replace butter with coconut oil or vegan margarine.
• Low-Sugar Alternative: Substitute brown sugar with monk fruit sweetener or stevia, and use sugar-free dark chocolate to reduce overall sugar content.
• Nut-Free Option: Remove almonds from the crunch mixture and replace with seeds like pumpkin or sunflower seeds for a similar crunchy texture without nuts.

FAQs

• What makes the cranberry chocolate crunch bundt unique?

The recipe combines rich dark chocolate with tart cranberries and crunchy almonds, creating a complex flavor profile with multiple textural elements.

• Can I substitute ingredients if I don't have some on hand?

Yes, you can replace cranberry chocolate with regular dark chocolate and dried cranberries, and swap almonds with other nuts like walnuts or pecans while maintaining similar texture and taste.

• How difficult is this recipe for home bakers?

This bundt cake requires intermediate baking skills, with specific techniques like double boiler melting, whipping eggs for 10 minutes, and creating layered crumble. Experienced home bakers will find it manageable.

• What equipment do I need to successfully make this bundt cake?

You’ll need a stand mixer or hand mixer, double boiler, 2½L Bundt tin, sifter, wire rack, and basic baking tools like spatulas and measuring cups.

Cranberry Chocolate Crunch Bundt Recipe

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4.6 from 16 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Cranberry chocolate crunch bundt delivers a delightful winter dessert that combines tart berries with rich chocolate in a stunning cake. Delicate crumbles and a silky glaze create an irresistible treat you’ll savor with each luxurious bite.

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Ingredients

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Main Ingredients:

• 375g (13.2 ounces) self-raising flour
• 250g (8.8 ounces) dark brown sugar
• 200g (7 ounces) unsalted butter
• 6 eggs

Chocolate and Flavor Ingredients:

• 400g (14.1 ounces) dark chocolate, divided
• 200g (7 ounces) cranberry milk chocolate, divided
• 40g (1.4 ounces) cocoa powder
• 1 teaspoon natural vanilla extract

Additional Ingredients:

• 300g (10.6 ounces) sour cream, stirred until smooth
• 100g (3.5 ounces) dry-roasted almonds, finely chopped
• 75g (2.6 ounces) dried cranberries, chopped
• 100 milliliters (3.4 fluid ounces) cream

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Instructions

1. Prepare the oven environment by heating to 170°C (338°F) and meticulously coat a 2½L Bundt tin with butter and flour to prevent sticking.
2. Create a smooth chocolate base by gently melting dark chocolate and butter using a double boiler technique, stirring until completely integrated and glossy.
3. Whip eggs, brown sugar, and vanilla at high speed for 10 minutes, transforming the mixture into a pale, voluminous cream with significant aeration.
4. Combine dry ingredients by sifting self-raising flour and cocoa powder, ensuring a lump-free foundation for the cake batter.
5. Gently fold melted chocolate, sour cream, and flour mixture into the whipped eggs, maintaining the delicate air bubbles while creating a uniform, silky batter.
6. Layer the Bundt tin strategically: spread a quarter of the batter, then sprinkle a mixture of chopped cranberry chocolate, almonds, and cranberries. Repeat this process twice, ensuring an even distribution of ingredients.
7. Finish the layering with a final batter layer, creating a harmonious blend of cake and crumble throughout the dessert.
8. Bake in the preheated oven for 45-50 minutes, monitoring doneness by inserting a skewer into the center – it should emerge clean and dry.
9. Allow the cake to rest in the tin for 5 minutes to stabilize its structure, then carefully invert onto a wire rack for complete cooling.
10. Prepare a luxurious ganache by finely chopping remaining dark chocolate and creating a smooth emulsion with heated cream, whisking until perfectly blended.
11. Enhance the cake’s visual appeal by drizzling the ganache elegantly over the cooled surface and garnishing with delicate cranberry chocolate shards.

Notes

• Melt chocolate slowly over low heat to prevent burning and maintain a glossy, smooth texture.
• Whip eggs and sugar for the full 10 minutes to create a light, airy cake structure that guarantees a tender crumb.
• Distribute the chocolate-cranberry crumble evenly to ensure a consistent flavor and texture throughout the Bundt cake.
• Allow the ganache to cool slightly before drizzling to achieve the ideal drip consistency and prevent it from sliding off the cake.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 363
• Sugar: 22g
• Sodium: 55mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 92mg