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.
Ingredients
Scale
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
Instructions
- 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.
- Create a smooth chocolate base by gently melting dark chocolate and butter using a double boiler technique, stirring until completely integrated and glossy.
- Whip eggs, brown sugar, and vanilla at high speed for 10 minutes, transforming the mixture into a pale, voluminous cream with significant aeration.
- Combine dry ingredients by sifting self-raising flour and cocoa powder, ensuring a lump-free foundation for the cake batter.
- Gently fold melted chocolate, sour cream, and flour mixture into the whipped eggs, maintaining the delicate air bubbles while creating a uniform, silky batter.
- 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.
- Finish the layering with a final batter layer, creating a harmonious blend of cake and crumble throughout the dessert.
- Bake in the preheated oven for 45-50 minutes, monitoring doneness by inserting a skewer into the center – it should emerge clean and dry.
- 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.
- Prepare a luxurious ganache by finely chopping remaining dark chocolate and creating a smooth emulsion with heated cream, whisking until perfectly blended.
- 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